Characterization of a common bean population of inbred lines regarding cooking quality and some nutritional components

Bean cooking time, an attribute related to consumer's preference, is relevant in breeding programs, particularly in Mexico where 96% of produced bean is consumed by home cooking. Likewise, obtaining varieties with high protein content is a viable alternative to increase the population's nutritional level. Therefore, the purpose of this study was to characterize a bean population of inbred lines from a cross between two genotypes, contrasting in cooking time and to identify outstanding lines in terms of its cooking and nutritional qualities. To accomplish this, cooking time and physical characteristics of 104 recombinant inbred lines from a Bayo Mecentral x Bayo Victoria varieties cross were evaluated. The results showed significant statistical differences in weight, color, water absorption capacity of the grain and cooking time. 17 lines with high cooking quality were selected, of which five had outstanding nutritional characteristics, either similar or superior to Bayo Mecentral, the parent with the best cooking quality.