Beans (Phaseolusvulgaris L.) are widely grown in Cameroon and play a key role in the fight against food insecurity, malnutrition and poverty. However, its cultivation encounters problems due to abiotic and biotic stresses, which leads to the use of synthetic fertilizers and pesticides, which cause significant damage to the environment and human health due to the presence of synthetics residues in the seeds, pods and in the leaves that are eaten. Promoting the use of natural products is becoming a necessity for organic and eco-responsible agriculture that limits contamination problems and improves people’s purchasing power. This study aims to assess the effect of biostimulants based on natural products on the growth and nutritional value of common bean (Phaseolusvulgaris L.). Bean seedlings from white variety (MEX-142) and red variety (DOR-701) were treated every seven days in the field from their pre-emergence, emergence and growth to their maturation under a randomized block experimental design. Six treatments and three repetitions with the biostimulants based on natural products and controls were thus performed and the agromorphological parameters were measured. After 120 days, the contents of growth biomarkers and defense-related enzymes were evaluated in leaves, while the contents of macromolecules, minerals and antinutrients were evaluated in seeds. These biostimulants significantly increased (P < 0.0001) agromorphological parameters, induced significant accumulation of growth biomarkers (chlorophylls, phenols and proteins) and defense-related enzymes (peroxidase, polyphenol oxidase and phenylalanine ammonia lyase) in leaves compared to controls (T+ and T？). They also promoted the accumulation of proteins, lipids, total sugars, iron, zinc and a significant decrease (P < 0.0001) of antinutrients including oxalates, phytates, tannins and saponins in seeds compared to controls (T+ and T？). Treatment with biostimulants, in particular BS4, improves the performance of bean plants in the field as well as the biofortification of seeds regardless of the variety.
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