NUTRITIONAL COMPOSITION OF COMMON BEAN (PHAS US VULGARIS L.) FROM LOCAL MARKETS IN KOSOVO

Fahri Osmani, Ismail Rizani, Kristina Jankuloska Gacoska, Kimete Lluga, Fatos Krasniqi and Avni Behluli

International Journal of Agriculture and Environmental Research, 2025, vol. 11, issue 6

Abstract: The aim of this study was to evaluate the nutritional composition of market-available common beans for consumption in Kosovo. The samples (M–A to M–I) were collected from local markets as consumer products and represented diverse genetic and geographical origins. The analyzed parameters included the content of protein, fat, ash, moisture, and crude fiber, which were assessed using standard analysis methods with Near-Infrared Spectroscopy (NIRS) technology. The data were statistically processed using Analysis of Variance (ANOVA), Tukey’s Honest Significant Difference (HSD) test, and Pearson’s correlation. The results revealed considerable variation among the samples, with protein values ranging from 18.71% (M-D) to 24.99% (M-A), fat from 2.75% (M-I) to 3.73% (M-C), ash from 5.47% (M-C) to 6.85% (M-A), and crude fiber from 2.81% (M-F) to 8.51% (M-A). Sample M-A was found to be the richest in protein, ash, and fiber, ranking within the highest nutritional group according to Tukey’s test. Conversely, samples M-D, M-F, and M-I exhibited lower values across most parameters, classifying them within the group of reduced nutritional content. Correlation analysis showed a strong positive relationship between protein and ash contents (r = 0.85, p < 0.01) and an inverse relationship between moisture and fat (r = –0.68, p < 0.05), suggesting a clear interdependence between mineral composition and other nutritional components. The dendrogram divided the samples into two main clusters, distinguishing the A–C group as more nutrient-rich and the D–F–I group with lower values. The study results confirm a high level of nutritional and genetic diversity among market bean samples, which can be exploited for the selection of cultivars with superior nutritional value and for improving the quality of beans intended for human consumption.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ijaeri:396328

DOI: 10.22004/ag.econ.396328

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