Table 1.
Description, Sources, Cultivation Status, and Cooking Times of the Five Genotypes Used to Evaluate the Iron Bioavailability of Yellow Beans from Africa and Kidney Beans from North America. 1
| Name | Seed Type (Market Class) | Source | Cultivation | Cooking Time (Min) 2 |
|---|---|---|---|---|
| Ervilha | Yellow (Manteca) | IIA; Huambo, Angola | Landrace | 15.3 ± 0.22 e |
| Uyole 98 | Yellow (Amarillo) | Tanzania Breeding | Variety | 22.3 ± 0.37 d |
| PI527538 | Yellow (Njano) | Burundi; US GRIN | Landrace | 26.0 ± 0.63 c |
| Snowdon | White Kidney | Michigan State Unv. | Variety | 29.4 ± 0.37 b |
| Red Hawk | Dark Red Kidney | Michigan State Unv. | Variety | 36.8 ± 0.92 a |
1 This panel consists of medium to large Andean beans ranging from 58 to 81 g/100 seed. IIA, Instituto de Investigação Agronómica; US GRIN, U.S. Germplasm Resources Information Network. 2 Raw seed were soaked in distilled water for 12 h prior to determining the number of minutes to reach 80% cooking time with an automated Mattson pin-drop device. Values are means ± SEM of four field replicates, each measured in duplicate (n = 8). Means sharing the same letter are not significantly different at p ≤ 0.05.