Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content.

Abstract

Common beans ( Phaseolus vulgaris L.) are a cornerstone of global nutrition, offering a sustainable source of protein, micronutrients, and bioactive compounds. This review synthesizes current research on critical consumer traits-seed coat darkening, cooking time, protein, and mineral content-highlighting their genetic, biochemical, and environmental determinants. Seed coat darkening, driven by proanthocyanidin oxidation and regulated by genes like J , sd , and Psd , significantly impacts marketability, while cooking time variations (19-271 min across genotypes) influence regional preferences and nutritional outcomes. Biofortification and low-phytic acid (lpa) breeding strategies enhance mineral bioavailability, addressing deficiencies in Sub-Saharan Africa and South Asia. Regional disparities in consumer preferences, such as the demand for fast-cooking yellow beans in East Africa, underscore the need for tailored breeding programs. Climate change poses challenges to yield and nutrient retention, necessitating climate-resilient varieties. This review proposes integrating genomics, marker-assisted selection, and postharvest innovations, for developing beans that align with consumer needs, cultural practices, and sustainability goals. This is the first synthesis linking seed coat biochemistry to regional preferences.