Proximal bromatological analysis and culinary quality of creole black grain bean (Phaseolus vulgaris l.) cultivated in western El Salvador

Abstract

This research proposes an alternative to overcome the problem of the lack of access to good quality food in terms of food and nutritional security. Proposing the use of Phaseolus vulgaris L. (common bean) Creole black grain as a resource that increases the quality and food safety of Salvadoran families. In order to have information on Phaseolus vulgaris L. (common bean) Creole black bean, three varieties of Creole black bean common (Cuarentin, Tamazulapa and El Porvenir) cultivated in the western zone of El Salvador were studied. Culinary quality and proximal bromatological analysis were determined, in addition to the analysis of important micronutrients such as calcium, magnesium, iron and zinc. In order to compare the results and conclude which of these varieties has the best quality. The values of the food composition tables of the Institute of Nutrition of Central America and Panama (INCAP by its Spanish acronym), corresponding to Phaseolus vulgaris L. were taken as a comparative parameter. With the development and completion of the analytical determinations carried out and through One-way analysis of variance and Tukey’s honest significant difference analysis. Demonstrating through a representation of multivariate data with a Biplot graph. Two of the three varieties (Cuarentin and Tamazulapa) of Phaseolus vulgaris L. present higher quality parameters in bromatological analysis, micronutrient analysis and culinary quality. Regarding the values that are taken as a reference and therefore can be included as an alternative in development plans in terms of food and nutritional security in the country. Therefore, it is recommended that competent institutions and commissions include in their programs the production and promotion of the consumption of grains of Creole varieties of common black beans, and especially the varieties mentioned in this study.