Araştırma Makalesi
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Yıl 2025, Cilt: 31 Sayı: 1, 12 - 21, 14.01.2025

Hamdi Özaktan , Oğuz Erol , Satı Uzun , Oğuzhan Uzun

https://doi.org/10.15832/ankutbd.1444522

Öz

Proje Numarası

119O226

Kaynakça

  • Akbaba U, Sahin Y & Turkez H (2012). Comparison of element contents in haricot beans grown under organic and conventional farming regime for human nutrition and health. Acta Scientiarum Polonorum. Hortorum Cultus 11(2). doi: 10.3906/fiz-1107-12
  • Akinyele I O & Shokunbi O S (2015). Concentrations of Mn, Fe, Cu, Zn, Cr, Cd, Pb, Ni in selected Nigerian tubers, legumes and cereals and estimates of the adult daily intakes. Food Chemistry 173: 702-708. doi: 10.1016/j.foodchem.2014.10.098
  • Al-Numair K S, Ahmed S E B, Al-Assaf A H & Alamri M S (2009). Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars. Food Chemistry 113(4): 997-1002. doi: 10.1016/j.foodchem.2008.08.051
  • Barreto N M, Pimenta N G, Braz B F, Freire A S, Santelli R E, Oliveira A C & Perrone D (2021). Organic black beans (Phaseolus vulgaris L.) from Rio de Janeiro state, Brazil, present more phenolic compounds and better nutritional profile than nonorganic. Foods 10(4). 900. doi: 10.3390/foods10040900
  • Biçer B T, Albayrak Ö & Akıncı C (2017). The effect of different sowing times on yield and yield components in chickpea. Adnan Menderes University Journal of Agricultural Sciences 14(1): 51-57. doi:10.25308/aduziraat.295351 (in Turkish)
  • Ceyhan E, (2010). Variations in grain properties of dry bean (Phaseolus vulgaris L.). International Journal of Agricultural Research 5(7): 476-481. doi: 10.3923/ijar.2010.476.481
  • Cichy K A, Wiesinger J A, Berry M, Nchimbi‐Msolla S, Fourie D, Porch T G & Miklas P N (2019). The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.). Legume Science 1(1). e13. doi: 10.1002/leg3.13
  • Cobiac L, McArthur R & Nestel P J (1990). Can eating baked beans lower plasma cholesterol. European Journal of Clinical Nutrition 44(11): 819-822
  • Çalıșkan S, Aytekin R İ, Yağız A K & Yavuz C (2018). Effect of full and limited irrigation treatments on seed quality of some common bean cultivars (Phaseolus vulgaris L.). Turkish Journal of Agriculture-Food Science and Technology 6(12): 1853-1859. doi:10.24925/turjaf.v6i12.1853-1859.2351
  • de Oliveira A P, Mateó B D S O, Fioroto A M, de Oliveira P V & Naozuka J (2018). Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.). Journal of Food Composition and Analysis 67: 135-140. doi: 10.1016/j.jfca.2018.01.012
  • Elkoca E & Cinar T (2015). Adaptation of some dry bean (Phaseolus vulgaris L.) varieties and lines to Erzurum ecological conditions and their agronomic and quality characteristics. Anatolian Journal of Agricultural Sciences 30(2): 141-153. doi:10.7161/anajas.2015.30.2.141-153 (in Turkish)
  • Ercan R, Ayhan A T L I, Köksel H & Ayşen D A Ğ (1994). Cooking Quality and Composition of Dried Beans Produced in Turkey (English). Food 19(5). (in Turkish)
  • Ferreira A S, Naozuka J, Kelmer G A & Oliveira P V (2014). Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing 2014. doi:10.1155/2014/972508
  • Greenacre M, Groenen P J F & Hastie T (2022). Principal component analysis. Nat Rev Methods Primers 2. 100 (2022). doi: 10.1038/s43586-022-00184-w
  • Gulumser A, Bozoglu H & Pesken E (2008). Edible legumes (Application Book), 2nd edition, OMU Faculty of Agriculture, Samsun
  • Husain N & Mahmood R (2019). Copper (II) generates ROS and RNS, impairs antioxidant system and damages membrane and DNA in human blood cells. Environmental Science and Pollution Research 26: 20654-20668. doi:10.1007/s11356-019-05345-
  • Shi J, Arunasalam K, Yeung D, Kakuda Y, Mittal G & Jiang Y (2004). Saponins from edible legumes: chemistry, processing, and health benefits. Journal of medicinal food 7(1): 67-78. doi: 10.1089/109662004322984734
  • Jahnen-Dechent W & Ketteler M (2012). Magnesium basics. Clinical kidney journal 5(Suppl_1). i3-i14. doi: 10.1093/ndtplus/sfr163
  • Kajiwara V, Moda-Cirino V & dos Santos Scholz M B (2021). The influence of chemical composition diversity in the cooking quality of Andean bean genotypes. Food Chemistry 339: 127917. doi: 10.1016/j.foodchem.2020.127917
  • Kaya M, Karaman R, & Çapar M (2016). Evaluation of chickpea genotypes grown in Göller region provinces in terms of some quality and technological characteristics. Journal of the Central Research Institute of Field Crops 25(1): 184-190. doi:10.21566/tarbitderg.280377 (in Turkish)
  • Ludwig D S (2002). The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Jama 287(18): 2414-2423. doi: 10.1001/jama.287.18.2414
  • Malissiova E, Tsokana K, Soultani G, Alexandraki M, Katsioulis A & Manouras A (2022). Organic food: A Study of consumer perception and preferences in Greece. Applied Food Research 2(1). 100129. doi:10.1016/j.afres.2022.100129
  • Mathers J C (2002). Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers. British Journal of Nutrition 88(S3): 273-279
  • Mertens D (2005). AOAC official method 975.03. (2005). Metal in plants and pet foods. Official Methods of Analysis, 18th edn. Horwitz, W., and G.W., Latimer, (Eds), 3–4
  • McLean E, Cogswell M, Egli I, Wojdyla D & De Benoist B (2009). Worldwide prevalence of anaemia, WHO vitamin and mineral nutrition information system, 1993–2005. Public health nutrition 12(4): 444-454. doi:10.1017/S1368980008002401
  • Michels K B, Giovannucci E, Chan A T, Singhania R, Fuchs C S & Willett W C (2006). Fruit and vegetable consumption and colorectal adenomas in the Nurses' Health Study. Cancer Research 66(7): 3942-3953. doi: 10.1158/0008-5472.CAN-05-3637
  • Mitchell D C, Lawrence F R, Hartman T J & Curran J M (2009). Consumption of dry beans, peas, and lentils could improve diet quality in the US population. Journal of the American dietetic association 109(5): 909-913. doi: 10.1016/j.jada.2009.02.029
  • Mullins A P & Arjmandi B H (2021). Health benefits of plant-based nutrition: focus on beans in cardiometabolic diseases. Nutrients 13(2): 519. doi: 10.3390/nu13020519
  • Nadeem M A, Çilesiz Y, Ali F, Baloch F S & Karakoy T (2020). Investigation of quality and cooking traits diversity in a global common bean germplasm. Global Journal of Botanical Science 8: 21-29. doi: 10.12974/2311-858X.2020.08.3
  • Ozaktan H & Doymaz A (2022). Mineral composition and technological and morphological performance of beans as influenced by organic seaweed-extracted fertilizers applied in different growth stages. Journal of Food Composition and Analysis 114: 104741. doi:10.1016/j.jfca.2022.104741
  • Ozaktan H, Uzun S, Uzun O & Yasar Ciftci C (2023a). Assessment of agro-morphological traits of common bean genotypes grown under organic farming conditions with multi-variate analyses and applications. Gesunde Pflanzen 75(3): 515-523. doi: 10.1007/s10343-022-00713-3
  • Ozaktan H, Uzun S, Uzun O & Yasar Ciftci C (2023b). Change in chemical composition and morphological traits of chickpea (Cicer arietinum L.) genotypes grown under natural conditions. Gesunde Pflanzen 75(4): 1385-1400. doi:10.1007/s10343-022-00741-z
  • Öztaş E, Bucak B, Al V & Kahraman A (2007). Determination of winter hardiness, yield and other traits of different chickpea (Cicer arietinum L.) cultivars under Harran Plain conditions. Harran University Faculty of Agriculture Journal 11(3-4): 81-85. (in Turkish)
  • Pedrosa M M, Cuadrado C, Burbano C, Muzquiz M, Cabellos B, Olmedilla-Alonso B & Asensio-Vegas C (2015). Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.). Food Chemistry 166: 68-75. doi: 10.1016/j.foodchem.2014.05.158
  • Pinheiro C, Baeta J P, Pereira A M, Domingues H & Ricardo C P (2010). Diversity of seed mineral composition of Phaseolus vulgaris L. germplasm. Journal of Food Composition and Analysis 23(4): 319-325. doi: 10.1016/j.jfca.2010.01.005
  • Ramírez-Ojeda A M, Moreno-Rojas R & Cámara-Martos F (2018). Mineral and trace element content in legumes (lentils, chickpeas and beans): Bioaccesibility and probabilistic assessment of the dietary intake. Journal of Food Composition and Analysis 73: 17-28. doi: 10.1016/j.jfca.2018.07.007
  • Ribeiro N D & Kläsener G R (2020). Physical quality and mineral composition of new Mesoamerican bean lines developed for cultivation in Brazil. Journal of Food Composition and Analysis 89: 103479. doi: 10.1016/j.jfca.2020.103479
  • Ribeiro N D, Kläsener G R, Argenta H D S & Andrade F F D (2022). Selection of common bean genotypes with higher macro-and micromineral concentrations in the grains. Pesquisa Agropecuária Brasileira 57. doi: 10.1590/S1678-3921.pab2022.v57.02757
  • Rodríguez Madrera R, Campa Negrillo A & Ferreira Fernández J J (2024). Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional. Frontiers in Sustainable Food Systems 7: 1282427. doi: 10.3389/fsufs.2023.1282427
  • Savage G P, Savage G E, Russell A C & Koolaard J P (2001). Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars. Journal of the Science of Food and Agriculture 81(8): 701-705. doi: 10.1002/jsfa.860.
  • Schubert C, Guttek K, Reinhold A, Grüngreiff K & Reinhold D (2015). The influence of the trace element zinc on the immune system. LaboratoriumsMedizin 39(s1). 000010151520150060 doi: 10.1515/labmed-2015-0060
  • Singh N, Kaur N, Rana J C & Sharma S K (2010). Diversity in seed and flour properties in field pea (Pisum sativum) germplasm. Food chemistry 122(3): 518-525. doi: 10.1016/j.foodchem.2010.02.064.
  • Singh N, Jain P, Ujinwal M & Langyan S (2022). Escalate protein plates from legumes for sustainable human nutrition. Frontiers in Nutrition 9: 977-986. doi: 10.3389/fnut.2022.977986
  • Stanley D W (1992). Hard beans—a problem for growers, processors, and consumers. HortTechnology 2(3): 370-378. doi:10.21273/HORTTECH.2.3.370
  • Wang N, Hatcher D W, Tyler R T, Toews R & Gawalko E J (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 43(2): 589-594. doi: 10.1016/j.foodres.2009.07.012
  • Wani I A, Sogi D S, Wani A A & Gill B S (2017). Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences 16(1): 7-15. doi: 10.1016/j.jssas.2014.12.002
  • Willer H, Trávníček J & Schlatter S (2024). The World of Organic Agriculture. Statistics and Emerging Trends 2024.
  • Yalçın F, Zeki M U T & Köse Ö D E (2018). Determination of suitable chickpea (Cicer arietinum L.) varieties that will provide high yield under Afyonkarahisar and Yozgat conditions. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG). 35(1): 46-59. doi: 10.13002/jafag4367 (in Turkish)
  • Yeken M Z, Çancı H, Kantar F, Karacaören B, Özer G & Çiftçi V (2019). Variation in cooking quality traits in Phaseolus bean germplasm from Western Anatolia. Banats Journal of Biotechnology. doı: 10.7904/2068-4738-x(20)-37

Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis

Yıl 2025, Cilt: 31 Sayı: 1, 12 - 21, 14.01.2025

Hamdi Özaktan , Oğuz Erol , Satı Uzun , Oğuzhan Uzun

https://doi.org/10.15832/ankutbd.1444522

Öz

Beans are an important source of essential minerals such as iron, zinc, calcium, and magnesium, which play a crucial role in various physiological functions. The mineral contents of beans are vital in ensuring a balanced and healthy diet, as these minerals are involved in bone health, immune system function. Additionally, the technological properties of beans, including cooking time, water absorption capacity, and swelling capacity, are important in determining their culinary applications and consumer acceptance. The cooking quality and number of seeds destructed after cooking of beans significantly influence their palatability and overall consumer satisfaction. Assessing the technological properties of different bean genotypes grown under organic farming conditions allows researchers to identify genotypes with desirable cooking characteristics and texture, leading to improved consumer acceptance and culinary applications. Organic farming practices aim to produce food without the use of synthetic chemicals, promoting environmental sustainability and ensuring the production of high-quality and nutritious crops. In this research, 20 bean genotypes were grown under organic conditions for 2 years. To analyze the complex data obtained from the assessment of mineral contents and technological properties of beans, multivariate analysis techniques(correlations, cluster, scatter plot, biplots etc.) are employed. There was a positive relationship between cooking time and Ca mineral. There was a negative relationship between the coefficient of hydration and water absorption capacity and Zn mineral. Positive correlation between Fe, Mn, Cu, Mg, K, P and S elements was observed. Likewise, examining one of the dry weight, dry volume, wet weight, wet volume, water absorption capacity and swelling index values, which are clustered in the same region and have approximately the same axis length, can save time and consumable. The zinc, sodium, iron, and copper contents in the beans grown under organic conditions were found to be higher than the data reported in the literature.

Anahtar Kelimeler

Cooking time Dry bean Macro-micro element Multivariate analysis Nutrition Organic farming

Destekleyen Kurum

Turkish Scientific Research Council (TUBİTAK)

Proje Numarası

119O226

Teşekkür

This study was supported by Turkish Scientific Research Council (TUBİTAK) with the project number of 119O226.

Kaynakça

  • Akbaba U, Sahin Y & Turkez H (2012). Comparison of element contents in haricot beans grown under organic and conventional farming regime for human nutrition and health. Acta Scientiarum Polonorum. Hortorum Cultus 11(2). doi: 10.3906/fiz-1107-12
  • Akinyele I O & Shokunbi O S (2015). Concentrations of Mn, Fe, Cu, Zn, Cr, Cd, Pb, Ni in selected Nigerian tubers, legumes and cereals and estimates of the adult daily intakes. Food Chemistry 173: 702-708. doi: 10.1016/j.foodchem.2014.10.098
  • Al-Numair K S, Ahmed S E B, Al-Assaf A H & Alamri M S (2009). Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars. Food Chemistry 113(4): 997-1002. doi: 10.1016/j.foodchem.2008.08.051
  • Barreto N M, Pimenta N G, Braz B F, Freire A S, Santelli R E, Oliveira A C & Perrone D (2021). Organic black beans (Phaseolus vulgaris L.) from Rio de Janeiro state, Brazil, present more phenolic compounds and better nutritional profile than nonorganic. Foods 10(4). 900. doi: 10.3390/foods10040900
  • Biçer B T, Albayrak Ö & Akıncı C (2017). The effect of different sowing times on yield and yield components in chickpea. Adnan Menderes University Journal of Agricultural Sciences 14(1): 51-57. doi:10.25308/aduziraat.295351 (in Turkish)
  • Ceyhan E, (2010). Variations in grain properties of dry bean (Phaseolus vulgaris L.). International Journal of Agricultural Research 5(7): 476-481. doi: 10.3923/ijar.2010.476.481
  • Cichy K A, Wiesinger J A, Berry M, Nchimbi‐Msolla S, Fourie D, Porch T G & Miklas P N (2019). The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.). Legume Science 1(1). e13. doi: 10.1002/leg3.13
  • Cobiac L, McArthur R & Nestel P J (1990). Can eating baked beans lower plasma cholesterol. European Journal of Clinical Nutrition 44(11): 819-822
  • Çalıșkan S, Aytekin R İ, Yağız A K & Yavuz C (2018). Effect of full and limited irrigation treatments on seed quality of some common bean cultivars (Phaseolus vulgaris L.). Turkish Journal of Agriculture-Food Science and Technology 6(12): 1853-1859. doi:10.24925/turjaf.v6i12.1853-1859.2351
  • de Oliveira A P, Mateó B D S O, Fioroto A M, de Oliveira P V & Naozuka J (2018). Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.). Journal of Food Composition and Analysis 67: 135-140. doi: 10.1016/j.jfca.2018.01.012
  • Elkoca E & Cinar T (2015). Adaptation of some dry bean (Phaseolus vulgaris L.) varieties and lines to Erzurum ecological conditions and their agronomic and quality characteristics. Anatolian Journal of Agricultural Sciences 30(2): 141-153. doi:10.7161/anajas.2015.30.2.141-153 (in Turkish)
  • Ercan R, Ayhan A T L I, Köksel H & Ayşen D A Ğ (1994). Cooking Quality and Composition of Dried Beans Produced in Turkey (English). Food 19(5). (in Turkish)
  • Ferreira A S, Naozuka J, Kelmer G A & Oliveira P V (2014). Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing 2014. doi:10.1155/2014/972508
  • Greenacre M, Groenen P J F & Hastie T (2022). Principal component analysis. Nat Rev Methods Primers 2. 100 (2022). doi: 10.1038/s43586-022-00184-w
  • Gulumser A, Bozoglu H & Pesken E (2008). Edible legumes (Application Book), 2nd edition, OMU Faculty of Agriculture, Samsun
  • Husain N & Mahmood R (2019). Copper (II) generates ROS and RNS, impairs antioxidant system and damages membrane and DNA in human blood cells. Environmental Science and Pollution Research 26: 20654-20668. doi:10.1007/s11356-019-05345-
  • Shi J, Arunasalam K, Yeung D, Kakuda Y, Mittal G & Jiang Y (2004). Saponins from edible legumes: chemistry, processing, and health benefits. Journal of medicinal food 7(1): 67-78. doi: 10.1089/109662004322984734
  • Jahnen-Dechent W & Ketteler M (2012). Magnesium basics. Clinical kidney journal 5(Suppl_1). i3-i14. doi: 10.1093/ndtplus/sfr163
  • Kajiwara V, Moda-Cirino V & dos Santos Scholz M B (2021). The influence of chemical composition diversity in the cooking quality of Andean bean genotypes. Food Chemistry 339: 127917. doi: 10.1016/j.foodchem.2020.127917
  • Kaya M, Karaman R, & Çapar M (2016). Evaluation of chickpea genotypes grown in Göller region provinces in terms of some quality and technological characteristics. Journal of the Central Research Institute of Field Crops 25(1): 184-190. doi:10.21566/tarbitderg.280377 (in Turkish)
  • Ludwig D S (2002). The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Jama 287(18): 2414-2423. doi: 10.1001/jama.287.18.2414
  • Malissiova E, Tsokana K, Soultani G, Alexandraki M, Katsioulis A & Manouras A (2022). Organic food: A Study of consumer perception and preferences in Greece. Applied Food Research 2(1). 100129. doi:10.1016/j.afres.2022.100129
  • Mathers J C (2002). Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers. British Journal of Nutrition 88(S3): 273-279
  • Mertens D (2005). AOAC official method 975.03. (2005). Metal in plants and pet foods. Official Methods of Analysis, 18th edn. Horwitz, W., and G.W., Latimer, (Eds), 3–4
  • McLean E, Cogswell M, Egli I, Wojdyla D & De Benoist B (2009). Worldwide prevalence of anaemia, WHO vitamin and mineral nutrition information system, 1993–2005. Public health nutrition 12(4): 444-454. doi:10.1017/S1368980008002401
  • Michels K B, Giovannucci E, Chan A T, Singhania R, Fuchs C S & Willett W C (2006). Fruit and vegetable consumption and colorectal adenomas in the Nurses' Health Study. Cancer Research 66(7): 3942-3953. doi: 10.1158/0008-5472.CAN-05-3637
  • Mitchell D C, Lawrence F R, Hartman T J & Curran J M (2009). Consumption of dry beans, peas, and lentils could improve diet quality in the US population. Journal of the American dietetic association 109(5): 909-913. doi: 10.1016/j.jada.2009.02.029
  • Mullins A P & Arjmandi B H (2021). Health benefits of plant-based nutrition: focus on beans in cardiometabolic diseases. Nutrients 13(2): 519. doi: 10.3390/nu13020519
  • Nadeem M A, Çilesiz Y, Ali F, Baloch F S & Karakoy T (2020). Investigation of quality and cooking traits diversity in a global common bean germplasm. Global Journal of Botanical Science 8: 21-29. doi: 10.12974/2311-858X.2020.08.3
  • Ozaktan H & Doymaz A (2022). Mineral composition and technological and morphological performance of beans as influenced by organic seaweed-extracted fertilizers applied in different growth stages. Journal of Food Composition and Analysis 114: 104741. doi:10.1016/j.jfca.2022.104741
  • Ozaktan H, Uzun S, Uzun O & Yasar Ciftci C (2023a). Assessment of agro-morphological traits of common bean genotypes grown under organic farming conditions with multi-variate analyses and applications. Gesunde Pflanzen 75(3): 515-523. doi: 10.1007/s10343-022-00713-3
  • Ozaktan H, Uzun S, Uzun O & Yasar Ciftci C (2023b). Change in chemical composition and morphological traits of chickpea (Cicer arietinum L.) genotypes grown under natural conditions. Gesunde Pflanzen 75(4): 1385-1400. doi:10.1007/s10343-022-00741-z
  • Öztaş E, Bucak B, Al V & Kahraman A (2007). Determination of winter hardiness, yield and other traits of different chickpea (Cicer arietinum L.) cultivars under Harran Plain conditions. Harran University Faculty of Agriculture Journal 11(3-4): 81-85. (in Turkish)
  • Pedrosa M M, Cuadrado C, Burbano C, Muzquiz M, Cabellos B, Olmedilla-Alonso B & Asensio-Vegas C (2015). Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.). Food Chemistry 166: 68-75. doi: 10.1016/j.foodchem.2014.05.158
  • Pinheiro C, Baeta J P, Pereira A M, Domingues H & Ricardo C P (2010). Diversity of seed mineral composition of Phaseolus vulgaris L. germplasm. Journal of Food Composition and Analysis 23(4): 319-325. doi: 10.1016/j.jfca.2010.01.005
  • Ramírez-Ojeda A M, Moreno-Rojas R & Cámara-Martos F (2018). Mineral and trace element content in legumes (lentils, chickpeas and beans): Bioaccesibility and probabilistic assessment of the dietary intake. Journal of Food Composition and Analysis 73: 17-28. doi: 10.1016/j.jfca.2018.07.007
  • Ribeiro N D & Kläsener G R (2020). Physical quality and mineral composition of new Mesoamerican bean lines developed for cultivation in Brazil. Journal of Food Composition and Analysis 89: 103479. doi: 10.1016/j.jfca.2020.103479
  • Ribeiro N D, Kläsener G R, Argenta H D S & Andrade F F D (2022). Selection of common bean genotypes with higher macro-and micromineral concentrations in the grains. Pesquisa Agropecuária Brasileira 57. doi: 10.1590/S1678-3921.pab2022.v57.02757
  • Rodríguez Madrera R, Campa Negrillo A & Ferreira Fernández J J (2024). Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional. Frontiers in Sustainable Food Systems 7: 1282427. doi: 10.3389/fsufs.2023.1282427
  • Savage G P, Savage G E, Russell A C & Koolaard J P (2001). Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars. Journal of the Science of Food and Agriculture 81(8): 701-705. doi: 10.1002/jsfa.860.
  • Schubert C, Guttek K, Reinhold A, Grüngreiff K & Reinhold D (2015). The influence of the trace element zinc on the immune system. LaboratoriumsMedizin 39(s1). 000010151520150060 doi: 10.1515/labmed-2015-0060
  • Singh N, Kaur N, Rana J C & Sharma S K (2010). Diversity in seed and flour properties in field pea (Pisum sativum) germplasm. Food chemistry 122(3): 518-525. doi: 10.1016/j.foodchem.2010.02.064.
  • Singh N, Jain P, Ujinwal M & Langyan S (2022). Escalate protein plates from legumes for sustainable human nutrition. Frontiers in Nutrition 9: 977-986. doi: 10.3389/fnut.2022.977986
  • Stanley D W (1992). Hard beans—a problem for growers, processors, and consumers. HortTechnology 2(3): 370-378. doi:10.21273/HORTTECH.2.3.370
  • Wang N, Hatcher D W, Tyler R T, Toews R & Gawalko E J (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 43(2): 589-594. doi: 10.1016/j.foodres.2009.07.012
  • Wani I A, Sogi D S, Wani A A & Gill B S (2017). Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences 16(1): 7-15. doi: 10.1016/j.jssas.2014.12.002
  • Willer H, Trávníček J & Schlatter S (2024). The World of Organic Agriculture. Statistics and Emerging Trends 2024.
  • Yalçın F, Zeki M U T & Köse Ö D E (2018). Determination of suitable chickpea (Cicer arietinum L.) varieties that will provide high yield under Afyonkarahisar and Yozgat conditions. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG). 35(1): 46-59. doi: 10.13002/jafag4367 (in Turkish)
  • Yeken M Z, Çancı H, Kantar F, Karacaören B, Özer G & Çiftçi V (2019). Variation in cooking quality traits in Phaseolus bean germplasm from Western Anatolia. Banats Journal of Biotechnology. doı: 10.7904/2068-4738-x(20)-37
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Organik Tarım , Tahıllar ve Yemeklik Tane Baklagiller
Bölüm Makaleler
Yazarlar

Hamdi Özaktan 0000-0001-8869-4526

Oğuz Erol 0000-0001-8329-1488

Satı Uzun 0000-0001-9919-3145

Oğuzhan Uzun 0000-0001-5535-0487

Proje Numarası 119O226
Yayımlanma Tarihi 14 Ocak 2025
Gönderilme Tarihi 28 Şubat 2024
Kabul Tarihi 2 Temmuz 2024
Yayımlandığı Sayı Yıl 2025 Cilt: 31 Sayı: 1

Kaynak Göster

APA Özaktan, H., Erol, O., Uzun, S., Uzun, O. (2025). Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis. Journal of Agricultural Sciences, 31(1), 12-21. https://doi.org/10.15832/ankutbd.1444522
AMA Özaktan H, Erol O, Uzun S, Uzun O. Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis. J Agr Sci-Tarim Bili. Ocak 2025;31(1):12-21. doi:10.15832/ankutbd.1444522
Chicago Özaktan, Hamdi, Oğuz Erol, Satı Uzun, ve Oğuzhan Uzun. “Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis”. Journal of Agricultural Sciences 31, sy. 1 (Ocak 2025): 12-21. https://doi.org/10.15832/ankutbd.1444522.
EndNote Özaktan H, Erol O, Uzun S, Uzun O (01 Ocak 2025) Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis. Journal of Agricultural Sciences 31 1 12–21.
IEEE H. Özaktan, O. Erol, S. Uzun, ve O. Uzun, “Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis”, J Agr Sci-Tarim Bili, c. 31, sy. 1, ss. 12–21, 2025, doi: 10.15832/ankutbd.1444522.
ISNAD Özaktan, Hamdi vd. “Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis”. Journal of Agricultural Sciences 31/1 (Ocak 2025), 12-21. https://doi.org/10.15832/ankutbd.1444522.
JAMA Özaktan H, Erol O, Uzun S, Uzun O. Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis. J Agr Sci-Tarim Bili. 2025;31:12–21.
MLA Özaktan, Hamdi vd. “Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis”. Journal of Agricultural Sciences, c. 31, sy. 1, 2025, ss. 12-21, doi:10.15832/ankutbd.1444522.
Vancouver Özaktan H, Erol O, Uzun S, Uzun O. Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis. J Agr Sci-Tarim Bili. 2025;31(1):12-21.
 Kapak Resmi İndir

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