Exploration of Foods and Foodomics

Table 2. Antinutritional factors content in Phaseolus vulgaris varieties grown in stony soils.

Antinutrient	Phaseolus vulgaris varieties
Antinutrient	Jamapa	Grijalva	Tacaná	INIFAP
Cyanogenic glycosides (mg HCN/100 g)	4.08 ± 0.42^c	6.72 ± 0.21^a	5.61 ± 0.12^b	6.98 ± 0.12^a
Trypsin inhibitors (ITU)	7.87 ± 0.35^a	4.19 ± 0.18^b	4.05 ± 0.23^b	4.22 ± 0.15^b
Tannins (mg tannic acid/g)	0.45 ± 0.06^a	Traces^b	Traces^b	Traces^b
Phytates (mg phytic acid/g)	65.2 ± 3.1^a	32.4 ± 1.2^c	50.7 ± 2.2^b	46.1 ± 3.3^b

Return to article view

The data represent the average value ± standard deviation. a–c: different superscripts in a row indicate significant statistical differences (p < 0.05) among the four bean varieties according to one-way ANOVA followed by Tukey’s honestly significant difference (HSD) post hoc test. HCN: hydrogen cyanide; ITU: inhibited trypsin unit.

Declarations

Author contributions

YMO: Investigation, Formal analysis, Methodology. EEV: Investigation, Formal analysis, Funding acquisition, Methodology. LCG: Methodology, Formal analysis, Writing—review & editing. DBA: Conceptualization, Investigation, Formal analysis, Methodology, Project administration, Writing—original draft, Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that there are no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Datasets are available from the corresponding author upon request.

Funding

The authors wish to thank the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) of the state of Yucatán for the financial support provided during the research [FPY-2003]. The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

References

Murube E, Beleggia R, Pacetti D, Nartea A, Frascarelli G, Lanzavecchia G, et al. Characterization of Nutritional Quality Traits of a Common Bean Germplasm Collection. Foods. 2021;10:1572. [DOI] [PubMed] [PMC]

Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, Lorimer J, et al. Meat consumption, health, and the environment. Science. 2018;361:eaam5324. [DOI] [PubMed]

Foyer CH, Lam HM, Nguyen HT, Siddique KH, Varshney RK, Colmer TD, et al. Neglecting legumes has compromised human health and sustainable food production. Nat Plants. 2016;2:16112. [DOI] [PubMed]

Alvarado-López AN, Gómez-Oliván LM, Heredia JB, Baeza-Jiménez R, Garcia-Galindo HS, Lopez-Martinez LX. Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L.): An underutilized legume harvested in Mexico. CyTA J Food. 2019;17:199–206. [DOI]

Ramírez-Jiménez AK, Gaytán-Martínez M, Morales-Sánchez E, Loarca-Piña G. Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. LWT. 2018;89:674–80. [DOI]

Das G, Sharma A, Sarkar PK. Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes. Appl Food Res. 2022;2:100112. [DOI]

Bessada SMF, Barreira JCM, Oliveira MBPP. Pulses and food security: Dietary protein, digestibility, bioactive and functional properties. Trends Food Sci Technol. 2019;93:53–68. [DOI]

Cominelli E, Sparvoli F, Lisciani S, Forti C, Camilli E, Ferrari M, et al. Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective. Front Plant Sci. 2022;13:992169. [DOI] [PubMed] [PMC]

Geleta RJ, Roro AG, Terfa MT. Phenotypic and yield responses of common bean (Phaseolus vulgaris l.) varieties to different soil moisture levels. BMC Plant Biol. 2024;24:242. [DOI] [PubMed] [PMC]

10.

Ramírez-Jaramillo G, Lozano-Contreras MG, Silva JHR. Agroclimatic Suitability of Phaseolus vulgaris L., in the Yucatan Peninsula of Mexico. OALib. 2023;10:1–11. [DOI]

11.

Pena FB, Silva AA, Theodoro JMV, Santos MB, de Carvalho CWP, Martino HSD, da Silva BP. Physicochemical, nutritional, and sensory properties of ready-to-eat whole grain bean snacks. Food Res Int. 2025;217:116754. [DOI] [PubMed]

12.

Schad P. World Reference Base for Soil Resources—Its fourth edition and its history. J Plant Nut Soil Sci. 2023;186:151–63. [DOI]

13.

Official Methods of Analysis, 22nd Edition (2023) [Internet]. AOAC International; c2023 [cited 2025 Dec 15]. Available from: https://www.aoac.org/official-methods-of-analysis/

14.

Roberts-Nkrumah LB. Breadnut and breadfruit propagation [Internet]. FAO; c2012 [cited 2025 Dec 10]. Available from: https://www.fao.org/3/a-i3085e.pdf

15.

da Silva Pereira ML, de Cássia Paulino de Souza R, de Medeiros JVF, de Brito GQ, Schwarz A. Determination of cyanide in whole seeds and brans of linseed (Linum usitatissimum Linn) by molecular spectrophotometry. Braz J Pharm Sci. 2023;59:e23059. [DOI]

16.

Hasanaklou HT, Pipan B, Meglič V, Nagl N, Sinkovič L. Trypsin inhibitors in seeds and pods of Phaseolus vulgaris/coccineus: A comparative study of shaking and ultrasonic extraction methods. Electron J Biotechnol. 2024;71:47–56. [DOI]

17.

Wang Y, Li J, Wang B, Zhang Y, Geng J, Wen LX, et al. Effective Quantification of Tannin Content in Sorghum Grains Using Near-infrared Spectroscopy. IJAST. 2021;5:7. [DOI]

18.

Siroli L, Giordani B, Rossi S, Gottardi D, McMahon H, Augustyniak A, et al. Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products. Fermentation. 2022;8:722. [DOI]

19.

Ferreira CD, Ziegler V, Paraginski RT, Vanier NL, Elias MC, Oliveira M. Physicochemical, antioxidant and cooking quality properties of long-term stored black beans: effects of moisture content and storage temperature. Int Food Res J. 2017;24:2490–9.

20.

NMX-FF-038-SCFI-2016. Productos alimenticios no industrializados para consumo humano - fabáceas – frijol (Phaseolus vulgaris L.). Especificaciones y métodos de prueba. 2020.

21.

Lenora SE, Romelle FD, Flore DTNE, Flavie MKC, Alix MN, Bernard T. Physical and nutritional properties of sixteen varieties of bean seeds (Phaseolus vulgaris L.) grown in Cameroon. Discov Food. 2025;192:5. [DOI]

22.

Celmeli T, Sari H, Canci H, Sari D, Adak A, Eker T, et al. The Nutritional Content of Common Bean (Phaseolus vulgaris L.) Landraces in Comparison to Modern Varieties. Agronomy. 2018;8:166. [DOI]

23.

Amongi W, Aparicio J, Nduwarugira E, Ndabashinze B, Ruhebuza K, Otsyula R, et al. Yield and climatic parameters in a common bean (Phaseolus vulgaris L.) regional trial. Crop Sci. 2025;65:e70037. [DOI]

24.

Rodríguez Madrera R, Campa Negrillo A, Ferreira Fernández JJ. Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional. Front Sustain Food Syst. 2024;7:1282427. [DOI]

25.

Darkwa K, Ambachew D, Mohammed H, Asfaw A, Blair MW. Evaluation of common bean (Phaseolus vulgaris L.) genotypes for drought stress adaptation in Ethiopia. Crop J. 2016;4:367–76.

26.

Sinkovič L, Blažica V, Blažica B, Meglič V, Pipan B. How Nutritious Are French Beans (Phaseolus vulgaris L.) from the Citizen Science Experiment? Plants (Basel). 2024;13:314. [DOI] [PubMed] [PMC]

27.

Uebersax MA, Cichy KA, Gomez FE, Porch TG, Heitholt J, Osorno JM, et al. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security—A review. Legume Sci. 2023;5:e155. [DOI]

28.

López E, Becerra N, Cano O, Zaleta D, Acosta J. Adaptation and the technological quality of the “Negro Tacana” bean variety. Agron Mesoam. 2016;7:26–34. [DOI]

29.

Perucini-Avendaño M, Arzate-Vázquez I, De Jesús Perea-Flores M, Tapia-Maruri D, Méndez-Méndez JV, Nicolás-García M, et al. Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa). Heliyon. 2024;10:e25620. [DOI]

30.

Semba RD, Ramsing R, Rahman N, Kraemer K, Bloem MW. Legumes as a sustainable source of protein in human diets. Global Food Security. 2021;28:100520. [DOI]

31.

Chávez-Mendoza C, Sánchez E. Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health. Molecules. 2017;22:1360. [DOI] [PubMed] [PMC]

32.

Lisciani S, Marconi S, Le Donne C, Camilli E, Aguzzi A, Gabrielli P, et al. Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations. Front Nutr. 2024;11:1385232. [DOI] [PubMed] [PMC]

33.

Rocha L, Oliveira L, Dalvi L, Oliveira F. Soil fertility and genotype affect yield components and mineral grain concentration of common beans (Phaseolus vulgaris L.). Trop Subtrop Agroecosystems. 2020;23:87. [DOI]

34.

Sedov S, Rivera-Uria MY, Ibarra-Arzave G, García-Ramírez P, Solleiro-Rebolledo E, Cabadas-Báez HV, et al. Soil toposequences, soil erosion, and ancient Maya land use adaptations to pedodiversity in the tropical karstic landscapes of southern Mexico. Front Earth Sci. 2023;11:1239301. [DOI]

35.

Chamoun D, Duncan AM, Lukus PK, Loreto MD, Pals-Horne F, Hawke A, et al. Postprandial Blood Glucose and Insulin Response in Healthy Adults When Lentils Replace High-Glycemic Index Food Ingredients in Muffins, Chilies and Soups. Nutrients. 2024;16:2669. [DOI] [PubMed] [PMC]

36.

Palupi H, Estiasih T, Yunianta, Sutrisno A. Physicochemical and protein characterization of lima bean (Phaseolus lunatus L) seed. Food Res. 2022;6:168–77. [DOI]

37.

Niyogi A, Bhattacharyya S, Pal S, Mukherjee S, Sarkar S, Ghosh K, et al. A comprehensive overview of cyanogenic glycosides: Toxicology and innovative sensing approaches. Food Control. 2025;177:111431. [DOI]

38.

Jiménez-González C, Fernández-De-Castro L, Torrado AM, Fuciños C, Díaz-de-Apodaca E, Rúa ML. Nutritional evaluation of high-value alternative proteins extracted from legume defective seeds. Food Chem. 2025;481:143936. [DOI] [PubMed]

39.

Bai Q, Li M, Zhou J, Imran A, de Souza TSP, Barrow C, et al. Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris). Food Rev Int. 2023;40:1941–79. [DOI]

40.

Corzo-Ríos LJ, Sánchez-Chino XM, Cardador-Martínez A, Martínez-Herrera J, Jiménez-Martínez C. Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico. Int J Gastron Food Sci. 2020;20:100206. [DOI]

41.

Ojo MA. Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds-A Review. Prev Nutr Food Sci. 2022;27:14–9. [DOI] [PubMed] [PMC]

42.

Nagessa WB, Chambal B, Macuamule C. Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique. Cogent Food Agric. 2023;9:2289713. [DOI]

43.

Tafiire H, Wainaina IN, Lugumira R, An NT, Ogwok P, Grauwet T, et al. A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes. J Food Eng. 2024;381:112186. [DOI]

44.

Sánchez-Arteaga H, Urías-Silvas JE, Espinosa-Andrews H, García-Márquez E. Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris). CyTA J Food. 2014;13:385–91. [DOI]

45.

Purwandari FA, Annisa EDN, Rachmawati AT, Puspitasari D, Wikandari R, Seyaningsih W, et al. Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe. Food Res. 2021;5:327–33. [DOI]

46.

Diaz S, Ariza-Suarez D, Ramdeen R, Aparicio J, Arunachalam N, Hernandez C, et al. Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean (Phaseolus vulgaris L.). Front Plant Sci. 2021;11:622213. [DOI] [PubMed] [PMC]

47.

López-Hernández F, Villanueva-Mejía DF, Tofiño-Rivera AP, Cortés AJ. Genomic Prediction of Adaptation in Common Bean (Phaseolus vulgaris L.) × Tepary Bean (P. acutifolius A. Gray) Hybrids. Int J Mol Sci. 2025;26:7370. [DOI] [PubMed] [PMC]