Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours

Physicochemical, functional, and nutritional properties of flours from six navy bean varieties cultivated in two different locations in Manitoba, Canada were evaluated. The effect of genotype was found insignificant for protein content, ash content, zeta potential, and surface hydrophobicity among physicochemical properties ( p > 0.05). For protein content, total starch content, and zeta potential of navy bean flours, environmental factors were found significant ( p < 0.05). Genotype, environment, and genotype × environmental interactions were determined as significant for water holding capacity as well as for trough and final viscosities of flours. There was no significant effect on the pasting temperature of flours ( p > 0.05). In vitro protein digestibility results varied by genotype. Although in vitro protein digestibility corrected amino acid score values were significantly affected by genotype, environment, and their interactions similar to slowly digestible starch. The current study established a better understanding of the varietal effects of genotype and environment on a wide range of properties of navy bean flours.