Variation and selection for cooking time in drought tolerant canning beans (Phaseolus vulgaris)

Variation and Selection for Cooking time in Drought tolerant

Canning Beans (Phaseolus vulgaris)

Warsame, A. O., P. M. Kimani, and J.W. MwangiDepartment of Plant Science and Crop Protection, College of

Agriculture and Veterinary Sciences, University of Nairobi

University of Nairobi ISO 9001:2008 1 Certified http://www.uonbi.ac.ke

First Bio-Innovate Regional Scientific ConferenceUnited Nations Conference Centre (UNCC-ECA)Addis Ababa, Ethiopia, 25-27 February 2013

Contents

Introduction Materials and Methods Results &Discussion Conclusions Acknowledgements


Introduction Common beans is one of most import crops in eastern Africa

(Pachico, 1993; Kimani, 2001) Cooking time of dry bean is an important trait related to its

utilization (Iyer et al., 1980; Miles and Sonde, 2004; Elia, 2003). Bean cooking time can vary from ½ hour to 8 hours (Miles and

Sonde, 2004). In Kenya, traditional bean varieties need 2-3 hours to cook (Kimani,

2001). Cooking time is import for both canning industry and household

consumption. For processors, long cooking is associated with higher energy

requirements and lower processor yields (Van Loggerenberg, 2004).

Urban consumers spend more money on expensive fuels. Rural households use large quantities of firewood and spend

time in searching it.University of Nairobi ISO 9001:2008 3 Certified http://www.uonbi.ac.ke

Continued…… Thus, faster-cooking bean cultivars would: save energy and deliver higher processor yield for canning

industry save money spent on kerosene, charcoal, electricity, and natural

gas for or rural and urban consumers. Save forests. However, at present there is a little information on fast cooking

bean varieties in the region. Processing industry in Kenya depend on single variety (Mex-142)

which is highly susceptible to rust and anthracnose, and is low yielding.

Therefore, there is need for new faster cooking bean varieties which combine other important traits like disease resistance, drought tolerance and other agronomic traits, and also meet consumer preferences for seed colors.

University of Nairobi ISO 9001:2008 4 Certified

http://www.uonbi.ac.ke

The objective of this study was to evaluate the cooking time of advanced canning bean lines previously selected for drought tolerance, resistance to diseases and other agronomic traits

Objectives


Material and Methods

Bean seeds used in this study were obtained from Grain Legume Research Program of the University of Nairobi, which fall in 7 market classes.

Mex142 was used as check 155 Bean lines of diverse market classes

were grown and selected at Kabete Field station, University of Nairobi during the 2012 long-rain season season.

Seeds were soaked for 16 hours and cooked using Matson Bean cooker (Matson, 1946) and trial was repeated three times.

Analyses of variance (ANOVA) appropriate to a randomized complete-block design was performed using GenStat 13.3 (VSN International Ltd., UK.) at significance level (0.01).

Market class Number of lines

Red mottled 22

Red kidneys 23

Speckled Sugars

22

Pintos and Cariocas

22

Small reds 22

Navys 24

Mixed Colors 20

Total 155


Continued….

Red mottled

Red kidney

Speckled sugar

Navy

Small red

Pinto

Carioca

Yellow

Tan

Selection in the field

Matson Bean Cooker


Soaking

Results

Analysis of variance showed that there were highly significant (P<0.01) genotypic differences for cooking time within and among market classes.


Line

BCB 11-

130

BCB11-1

32

BCB11-1

33

BCB11-1

35

BCB11-1

43

BCB11-1

44

BCB11-1

45

BCB11-2

90

BCB11-3

05

BCB11-3

14

BCB11-3

24

BCB 11-

334

BCB11-3

45

BCB 11-

347

BCB 11-

400

BCB 11-

413

BCB 11-

430

BCB 11-

433

BCB 11-

445

BCB 11-

464

BCB 11-

470

BCB 11-

523

MEX 1

420

5

10

15

20

25

30

35

40

45

50

0

46.342.9

34.3

41.9

33.1

38.940.7

31.834.9 36.1

38.342.1

35.8

41.9

31.4

36.3

30.633

43

32.2

40.7

34.4

41.6

Fig 1. Cooking time of advanced Red Mottled canning bean lines selected at Kabete Field Sta-

tion, 2012

Genotype

Min

ute

s


Mean 37.48LSD (0.05) 2.801SE 0.567CV (%) 1.5

BCB 11-158

BCB 11-159

BCB 11 -162

BCB 11-163

BCB 11-166

BCB 11-168

BCB 11-171

BCB 11-173

BCB 11-174

BCB 11-175

BCB 11-176

BCB 11-196

BCB 11-285

BCB 11-325

BCB 11-327

BCB 11-337

BCB 11-342

BCB 11-468

BCB 11-492

BCB 11-500

BCB 11-503

BCB 11-509

BCB 11-522

MEX 142

0

5

10

15

20

25

30

35

40

45

50

55

31.3

41.6

48.8

39.136.6 37.8

32.6

39.5

46.3

38.7 38.7

32.1 32.135.2

27.131.1 31.8

40.9

35.6

41.4 43

29.6 27.8

42.4

Fig 2. Cooking time of advanced Red Kidney canning bean lines selected at Kabete Field Sta-

tion, 2012

Line

Min

ute

s


Mean 36.77LSD (0.05) 2.973SE 0.265CV (%) 3.7


BCB11

-204

BCB11

-312

BCB11

-393

BCB11

-530

BCB11

-209

BCB11

-317

BCB11

-414

MEX

142

BCB11

-217

BCB11

-336

BCB11

-426

BCB11

-233

BCB11

-380

BCB11

-495

BCB11

-269

BCB11

-383

BCB11

-501

BCB11

-282

BCB11

-386

BCB11

-507

BCB11

-303

BCB11

-390

BCB11

-508

0

10

20

30

40

50

60

35.334.87

37.639.03

32.4333.430.4

41.1

51.53

29.67

35.27

41.73

34.73

43.27

33.7331

38.7

30.13

32.17

39.7

36.1

50.83

30.43

Line

Min

ute

s

Fig 3. Cooking time of advanced speckled sugars canning bean lines

selected at Kabete Field Station, 2012

Mean 36.66LSD (0.05) 3.797SE 0.033CV (%) 2.1

BCB 11-10

BCB 11-108

BCB 11-14

BCB 11-30

BCB 11-34

BCB 11-35

BCB 11-355

BCB 11-40

BCB 11-47

BCB 11-476

BCB 11-49

BCB 11-52

BCB 11-55

BCB 11-58

BCB 11-62

BCB 11-63

BCB 11-69

BCB 11-75

BCB 11-80

BCB 11-87

BCB 11-9

BCB 11-94

BCB 11-98

MEX 142

0.0

10.0

20.0

30.0

40.0

50.0

60.0

41.7

32.2

49.8 48.9

41.3

48.9

43.3

39.3

33.831.8

35.3

39.3

24.4

34.030.4

32.0

40.5

35.9 34.636.3 36.4

29.6

37.9

42.0

Fig 4. Cooking time of advanced Navy Bean lines selected at Kabete Field Station, 2012

Line

Min

ute

s


Mean 37.21LSD(0.05) 3.836SE 2.337CV(%) 1.5

BCB 11-

182

BCB 11-

184

BCB 11-

191

BCB11-1

92

BCB 11-

193

BCB 11-

194

BCB 11-

195

BCB 11-

197

BCB 11-

199

BCB 11-

202

BCB 11-

245

BCB 11-

280

BCB 11-

323

BCB 11-

331

BCB 11-

344

BCB 11-

362

BCB 11-

366

BCB 11-

399

BCB 11-

401

BCB 11-

437

BCB 11-

443

BCB 11-

517

MEX 1

420.0

10.0

20.0

30.0

40.0

50.0

60.0

38.7

31.6

27.1

33.7 32.5 32.0

40.8

28.731.2

41.8

35.4 35.439.6

34.5

29.8 30.6

35.3

42.3

52.4

35.136.9 38.3

40.5

Fig 5. Cooking time of advanced Small Red canning bean lines selected at Kabete Field Station, 2012

Line

Min

ute

s

Mean 37.21LSD(0.05) 3.836SE 2.337CV(%) 1.5

Results of this work showed significant variation in cooking among bean lines across market classes.

More than 60 lines from different market classes cooked faster than the industry standard Mexican-142.

This genetic variation for cooking time, can combined with drought tolerance, resistance to diseases and other agronomic traits.

Such lines will save time, energy for rural and urban poor in cities and processors.

A broad range of Consumer preferences can be met.

Increased utilization of beans and income for farmers.

Conclusions


The University of Nairobi Bio-Innovate-Africa program Beans for Climate Change Consortium Supervisors Bean Program Technical staff-UON Governments of Kenya, Sweden-Sida and Somalia

Acknowledgements



THANK YOU

Technology

Variation and selection for cooking time in drought tolerant canning beans (Phaseolus vulgaris)