Caracterización de genotipos nativos de frijol del estado de Hidalgo, con base a calidad del grano

mexico has a vast gene pool of native bean germplasm. to make use of this pool, knowledge of the genotype's agronomic, commercial and nutritional quality traits is necessary. this study was conducted to characterize 65 native bean genotypes on the basis of their cooking and protein quality. color, shininess, shape and size were determined, as were cooking quality, content and in vitro digestibility of the protein. sixteen groups, or "types", were defined by seed coat color; most had shiny seed coats. the kidney shape prevailed in the accessions. a wide range in size (grain volume) was observed. this trait was directly related with weight (r= 0.96**). the genotypes had cooking times considered short, between 43 and 81 min. there were significant differences in broth thickness; solids were between 0.22% and 0.58%. the genotype with the largest grain and longest cooking time and thicker broth was cacahuate type. protein content varied from 16.0% (in ojo de cabra type) up to 26.9% (negro type). the in vitro digestibility of the protein was more than 84%. there was no association between protein content and in vitro digestibility. native bean germplasm exhibited wide variability in quality parameters, which can be used in selection of better varieties.