Adaptation of the AOAC 2011.25 integrated total dietary fiber assay to determine the dietary fiber and oligosaccharide content of dry edible beans.

Dietary fiber (DF) has important health benefits in the human diet. Developing dry edible bean (Phaseolus vulgaris L.) cultivars with improved DF and reduced nondigestible oligosaccharide content is an important goal for dry bean breeders to increase consumer acceptance. To determine if genetic variation exists among dry bean cultivars for DF, two populations of diverse dry bean cultivars/lines that represent two centers of dry bean domestication were evaluated for dietary fiber using the Integrated Total Dietary Fiber Assay (AOAC 2011.25). This assay was adapted to measure water insoluble dietary fiber, water soluble dietary fiber, oligosaccharides raffinose and stachyose, and the calculated total dietary fiber (TDF) content of cooked dry bean seed. The AOAC 2011.25 protocol was modified by using a quick, simple, and sensitive high-performance liquid chromatography method paired with an electrochemical detection method to separate and quantify specific oligosaccharides, and using duplicate samples as replicates to generate statistical information. The TDF of dry bean entries ranged from 20.0 to 27.0% in population I and from 20.6 to 25.7% in population II. Total oligosaccharides ranged from 2.56 to 4.65% in population I and from 2.36 to 3.84% in population II. The results suggest that significant genetic variation exists among dry bean cultivars/lines to allow for genetic selection for improved DF content in dry beans and that the modifications to the AOAC 2011.25 method were suitable for estimating DF in cooked dry edible beans.