Springer Nature is making SARS-CoV-2 and COVID-19 research free. View research | View latest news | Sign up for updates

Tepary beans (Phaseolus acutifolius var. latifolius): a potential food source for African and Middle Eastern cultures

Abstract

Tepary bean (Phaseolus acutifolius var. latifolius), a native North American legume adapted to arid/semiarid lands was partially evaluated as a potential food source for people of African and Middle Eastern regions. To indicate the acceptability of these pulses, traditional Nigerian and Saudi Arabian foodstuffs were formulated with teparies substituted for beans commonly used in these regions. Organoleptic evaluation of these food products by students native to the area of recipe origin indicated the dishes to be moderately to highly acceptable. Chemical analyses of this species revealed tepary beans to be very similar in proximate composition, amino acid profile and content of various minerals to other grain legumes (cowpeas, chickpeas and fava beans) of the African/Middle Eastern region. Protein contents of tepary samples averaged 23.0%, whereas protein quality was found limiting in sulfur amino acids. Laboratory examination of raw tepary samples for antinutritional factors uncovered levels of flatulent oligo saccharides, trypsin inhibitors and phytic acid commonly associated with grain legumes. However, lectin assays revealed greater agglutination associated with tepary composites than in fava, chickpea and cowpea samples. All bean samples were simmered resulting in fully cooked materials which exhibited low levels of nutritional antagonists. Cooked beans were considered safe and nutritionally acceptable.

This is a preview of subscription content, log in to check access.

References

  1. 1.

    Ames BN (1983) Dietary carcinogens and anticarcinogens. Science 221: 1256

  2. 2.

    Aykroyd WR, Doughty J (1964) Legumes in Human Nutrition. Food and Agriculture Organization of the United Nations, Rome

  3. 3.

    Black LT, Bagley EB (1978) Determination of oligosaccharides in soybeans by high pressure liquid chromatography using an internal liquid standard. J Am Chem Soc 55:228

  4. 4.

    Bouscaren SJ, Waines JG, Boykin-Bouscaren LA (1983) Cultivation and use of teparies in Sonora, Mexico. Desert Plants 5(1):38

  5. 5.

    Bressani R (1975) Legumes in human diets and how they might be improved. In: Milner M, (ed.) Nutritional Improvement of Food Legumes by Breeding. John Wiley and Sons, New York

  6. 6.

    Burgess MA (1983) The tepary connection: A visit with WD Hood. Desert Plants 5(1):3

  7. 7.

    Doherty C, Faubion JM, Rooney LW (1982) Semiautomated determination of phytate in sorghum and sorghum products. Cereal Chem 59:373

  8. 8.

    Earle FR, Jones Q (1962) Analyses of seed samples from 113 plant families. Econ Bot 16:221

  9. 9.

    Freeman GF (1912) Southwestern Beans and Teparies. AZ Agr Exp Sta Bulletin 68

  10. 10.

    Freeman GF (1913) Tepary, a new cultivated legume from the Southwest. Bot Gaz 56:395

  11. 11.

    Hendry GW (1919) Bean Culture in California. CA Agr Exp Sta Bulletin 294

  12. 12.

    Institute of Food Technologists (1981) Sensory evaluation guide for testing food and beverage products. Food Tech 35:50

  13. 13.

    Jaffe WG (1980) Hemagglutinins (lectins). In: Liener IE (ed.) Toxic Constituents of Plant Foodstuffs. Academic Press, New York

  14. 14.

    Jaffe WG, Brucher O, Palozzo A (1972) Detection of four types of specific phytohemagglutinins in different lines of beans (Phaseolus vulgaris). Z Immun Forsch Bd 142:439

  15. 15.

    Jaime-Amaya F, Young CT, Chichester CO (1977) Automated determination of tryptophan in legumes and cereals. J Agric Food Chem 25:139

  16. 16.

    Kakade ML, Borchers R (1967) Gastrointestinal gas production in rats fed raw and heated navy beans with or without added antibiotics. Proc Soc Exp Biol Med 124:1272

  17. 17.

    Kakade ML, Rackis JJ, McGhee JE, Puski G (1974) Determination of trypsin inhibitor activity of soy products: A collaborative analysis. Cereal Chem 51:376

  18. 18.

    Koenig RA, Johnson CR (1942) Colorimetric determination of phosphorus in biological materials. Ind Eng Chem Analyst Edn 14:155

  19. 19.

    Liener IE (1980) Miscellaneous toxic factors. In: Liener IE, (ed.) Toxic Constituents of Plant Foodstuffs. Academic Press, New York

  20. 20.

    Liener IE, Kakade ML (1980) Protease inhibitors. In: Liener IE (ed.) Toxic Constituents of Plant Foodstuffs. Academic Press, New York

  21. 21.

    Mager J, Chevion M and Glasser G (1980) Favism. In: Liener IE (ed.) Toxic Constituents of Plant Foodstuffs. Academic Press, New York

  22. 22.

    Nabhan GP, Berry JW, Anson C, Weber CW (1980) Papago Indian floodwater fields and tepary bean protein yields. Ecol Food Nutr 10:71

  23. 23.

    Nabhan GP, Felger RS (1978) Teparies in southwestern North America, a biogeographical and ethnohistorical study ofPhaseolus acutifolius. Econ Bot 32:3

  24. 24.

    Nabhan GP, Teiwes H (1983) Tepary beans, O'odham farmers and desert fields. Desert Plants 5(1):15

  25. 25.

    Nabhan GP, Weber CW, Berry JW (1979) Legumes in the Papago-Pima Indian diet and ecological niche. Kiva 44:173

  26. 26.

    Nabhan GP, Weber CW, Berry JW Variation in composition of Hopi Indian beans. Ecol Food Nutr., In Press

  27. 27.

    National Academy of Sciences, National Research Council (1971) Atlas of Nutritional Data on the United States and Canadian Feeds. National Academy of Sciences, Washington, DC

  28. 28.

    National Academy of Sciences, National Research Council (1979) Tropical Legumes: Resources for the Future. National Academy of Sciences, Washington, DC

  29. 29.

    Niethammer C (1983) Tepary cuisine. Desert Plants 5(1):8

  30. 30.

    Ologhobo AD, Fetuga BL (1984) Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing. J Food Sci 49:199

  31. 31.

    Rackis JJ (1975) Oligosaccharides of food legumes: Alpha galactosidase activity and the flatus problem. In: Jeanes A and Hodge (eds) Physiological Effects of Food Carbohydrates. American Chemical Society, Washington, DC

  32. 32.

    Reddy NR, Sathe SK, Salunkhe DK (1982) Phytates in legumes and cereals. Adv Food Res 28:1

  33. 33.

    Scheerens JC, Tinsley AM, Abbas IR, Weber CW, Berry JW (1983) The nutritional significance of tepary bean consumption. Desert Plants 5(1):11

  34. 34.

    Schutz HG (1965) A food action rating scale for measuring food acceptance. J Food Sci 30:365

  35. 35.

    Smartt J (1976) Pulses in human nutrition. Tropical Pulses. Longman Group Ltd, London

  36. 36.

    Sotelo-Lopez A, Hernandez-Infante M, Arteaga-Cruz ME (1978) Trypsin inhibitors and hemagglutinins in certain edible Leguminosae. Arch Invest Med 9:1

  37. 37.

    Stanton WR (1966) Grain Legumes in Africa. Food and Agriculture Organization, United Nations, Rome

  38. 38.

    Tangendjaja B, Buckle KA, Wootton M (1981) Dephosphorylation of phytic acid in rice bran. J Food Sci 46:1021

  39. 39.

    Thorn KA (1981) Antinutritional factors in Legumes of the Sonoran Desert. Thesis, University of Arizona, Tucson

  40. 40.

    Thorn KA, Tinsley AM, Weber CW, Berry JW (1983) Antinutritional factors in legumes of the Sonoran desert. J Ecol Food Nutr. 13:251

  41. 41.

    Venkataraman LV, Jaya TV (1975) Gastrointestinal gas production in rats fed on diets containing germinated legumes. Nutr Rpts Intl 12:387

  42. 42.

    Waines JG (1978) Protein contents, grain weights, and breeding potential of wild and domesticated tepary beans. Crop Sci 18:587

Download references

Author information

Additional information

Arizona Agricultural Experiment Station Paper No. 3814.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Tinsley, A.M., Scheerens, J.C., Alegbejo, J.O. et al. Tepary beans (Phaseolus acutifolius var. latifolius): a potential food source for African and Middle Eastern cultures. Plant Food Hum Nutr 35, 87–101 (1985). https://doi.org/10.1007/BF01092124

Download citation

Key words

  • tepary bean
  • raw
  • cooked
  • acceptability
  • amino acid composition
  • antinutritional factors