Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content
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Date
2025-09-26
Journal Title
Journal ISSN
Volume Title
Publisher
Frontiers Media SA.
Abstract
Common beans (Phaseolus vulgaris L.) are a cornerstone of global nutrition, offering a sustainable source of protein, micronutrients, and bioactive compounds. This review synthesizes current research on critical consumer traits—seed coat darkening, cooking time, protein, and mineral content—highlighting their genetic, biochemical, and environmental determinants. Seed coat darkening, driven by proanthocyanidin oxidation and regulated by genes like J, sd, and Psd, significantly impacts marketability, while cooking time variations (19–271 min across genotypes) influence regional preferences and nutritional outcomes. Biofortification and low-phytic acid (lpa) breeding strategies enhance mineral bioavailability, addressing deficiencies in Sub-Saharan Africa and South Asia. Regional disparities in consumer preferences, such as the demand for fast-cooking yellow beans in East Africa, underscore the need for tailored breeding programs. Climate change poses challenges to yield and nutrient retention, necessitating climate-resilient varieties. This review proposes integrating genomics, marker-assisted selection, and postharvest innovations, for developing beans that align with consumer needs, cultural practices, and sustainability goals. This is the first synthesis linking seed coat biochemistry to regional preferences.
Sustainable Development Goals
SDG-1: No Poverty
SDG-2: Zero Hunger
SDG-3: Good Health and Well-being
SDG-9: Industry, Innovation and Infrastructure
SSDG-12: Responsible Consumption and Production
SDG-13: Climate Action
Keywords
proanthocyanidins, seed coat darkening, cooking time, protein content, mineral content, common Bean, consumers’ traits