Studies on nutritional and functional properties of various genotypes of Andean beans.

Andean bean group have a wide number of genotypes and are available as a source of nutrients and antioxidant compounds in a diet. Proteins, minerals, phenolic compounds, phytic acid, and antioxidant activity were evaluated in 14 white, red, and mottled seed coat genotypes. The Ca, Mg and Cu contents presented the greatest variability. The white seed coat genotypes presented lower phenolic compounds and antioxidant activity levels than the red and mottled seed coat genotypes. A strong correlation between phenolic compounds and antioxidant activity was observed, and hierarchical cluster analysis showed the formation of three groups (G1, G2 and G3). G1 and G2 can be recommended to individuals who want foods with a high content of antioxidant compounds, while any group can be consumed to meet the demand for a diet rich in minerals. G1 and G3 can be recommended to individuals who want a diet high in protein. Changes in eating habits are a barrier to incorporating new sources of nutrients into a traditional diet. However, Andean beans can easily be incorporated into the diets of those who already consume beans daily, as Andean beans can be prepared in the same manner as other beans. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05157-7. © Association of Food Scientists & Technologists (India) 2021.