Diversity in Chilean Bean Varieties: Effects of Water Cooking on Nutrition and Culinary Quality.

Abstract

In this study, we conducted a comprehensive analysis of various Chilean bean varieties, examining how cooking influences their nutritional and culinary characteristics. We found that these varieties exhibit significant differences in their protein, lipid, ash, fiber, and carbohydrate profiles in both raw and cooked states. Generally, cooking tends to increase proteins and carbohydrates while decreasing lipids and ashes, although these changes vary depending on the variety. The importance of cooking time in the culinary quality of beans is noteworthy. Varieties requiring shorter cooking times are generally preferred due to their tender texture and pleasant taste. Water absorption processes and seed coat permeability play a crucial role in determining these cooking times. Regarding nutritional implications, we observed that cooking can significantly impact the caloric content of beans, with some varieties experiencing increases while others show decreases. This phenomenon underscores the importance of understanding how the cooking process affects the nutritional quality of foods. These findings are of paramount importance in selecting suitable varieties based on culinary preferences and nutritional needs, thereby contributing to promoting a balanced and healthy diet.