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2024 Posters
Sustainable Protein
Sharon Hooper
Specialist-Research Fixed term
Michigan State University, United States
Hannah Peplinski
Technician
USDA-ARS, United States
Sydney Burtovoy
Research Assistant
Michigan State University, United States
Phil Miklas
Research Geneticist
USDA-ARS, United States
Juan Osorono
Professor
NDSU, United States
Phil McClean
Professor
North Dakota State University, United States
Karen Cichy
Reseach Geneticist
USDA-ARS
East Lansing, Michigan, United States
Pinto beans are an important protein-rich food crop produced in the United States. While traditionally consumed as whole boiled or refried, use as a flour offers an opportunity to expand utilization in diverse food products. The goal of this research was to determine how genotypic variability in pinto bean protein content impacted the quality of pasta made from the flour. For this study, 11 pinto bean genotypes were grown in two locations in North Dakata, Hatton and Carrington, in a single year and 27 genotypes were grown in Othello, Washington over two years. Beans were either untreated or heat-treated and then milled into a flour using a lab scale hammer mill. The flour was used to make spaghetti noodles using a small fresh pasta maker (Phillips). The pasta was cooked and pasta quality parameters including cooking time, cooking loss, and cooked pasta texture were measured. The total protein and starch contents were also measured in the flour samples. Protein concentration ranged from 20.4 to 25.6 percent in beans grown in Carrington, ND, 16.8 to 20.6 for beans grown in Carrington, ND. In Othello, WA the protein concentration ranged from 19.5 to 26.1 percent. Total protein was positively correlate with cooked pasta firmness (r = 0.734 and p= 0.0001). These results suggest that breeding for increased bean seed protein may have benefits to the flour quality attributes by improving pasta firmness. This is especially important for gluten-free pasta where sufficient firmness is often difficult to achieve.