Table 1.
Variability for the chemical compounds analyzed in the cotyledon and in the seed coat in the Spanish bean core collection of beans.
| Cotyledon components |
Seed coat components |
|||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Protein | Starch | Amylose | Amylopectin | Apparent | Ashes | Ca | Dietary | Mg | Uronic | |
| amylose | fiber | acids | ||||||||
| Mean | 232.48 | 396.05 | 263.01 | 407.26 | 295.71 | 53.08 | 13.02 | 710.06 | 2.64 | 122.53 |
| SD | 25.49 | 21.19 | 22.60 | 35.42 | 18.30 | 11.32 | 5.09 | 72.36 | 0.42 | 10.18 |
| SEM | 1.83 | 1.52 | 1.62 | 2.54 | 1.31 | 0.81 | 0.36 | 5.18 | 0.03 | 0.73 |
| Minimum | 192.38 | 339.64 | 208.00 | 333.67 | 241.33 | 34.26 | 5.15 | 554.49 | 1.97 | 95.43 |
| Maximum | 304.24 | 446.53 | 291.00 | 482.00 | 332.81 | 94.27 | 30.74 | 911.22 | 4.47 | 154.77 |
| CV | 10.97 | 5.35 | 8.59 | 8.70 | 6.19 | 21.33 | 39.07 | 10.19 | 15.99 | 8.31 |
Each accession was analyzed per triplicate. Values are expressed in g/kg dry matter. SD, standard deviation; SEM, standard error of the mean; CV, coefficient of variation (in %).