J. W. Berry

Oil composition ofCucurbita

The entire range of fatty acid composition is found for seeds of self-pollinated fruit from 22 individual plants representing 17 named species ofCucurbita. It appears that some varieties merit interest as a source of drying oil and edible oils. Xerophytes that are genetically related have similar types of unsaturation and molecular-weight distribution.

Nutritional evaluation of chickpea and germinated chickpea flours

The ability of seed germination to increase the nutritional quality of chickpea was studied. Chickpea flours germinated for 0, 24 and 48 h were evaluated nutritionally by determination of protein efficiency ratio (PER), net protein ratio (NPR), digestibility and essential amino acid availability “in vivo”. A significant increase in ascorbic acid was observed during germination. PER and NPR values indicated that germinated chickpea flours compared favorably to casein. Protein digestibility decreased as germination time increased. Essential amino acid availability did not change after 24 h of germination, but a small decrease was observed after 48 h. The increase in some amino acids during germination may account for the observed increase in PER for the germinated flours. Seed germination enhanced significantly the nutritional quality of chickpea protein and substantially increased the ascorbic acid level.

The properties ofCucurbita foetidissima seed oil

Oils from the seeds of 15 different selections of the buffalo gourd,Cucurbita foetidissima, were characterized in terms of their physical and chemical properties, which indicate that this oil is similar to other common edible oils. Xanthophylls were the predominant carotenoid pigments present in the crude oil, ranging from 51~232 mg/kg oil. Linoleic acid, the predominant fatty acid, ranged from 39~77% with an average level of 61%. Although conjugated unsaturated acids are a significant component in some other xerophytic cucurbit oils, the levels of conjugated dienoic and trienoic fatty acids in this species are only 2.3 and 0.03%, respectively.

Variation in composition of Hopi Indian beans

Dry Phaseolus beans grown on the Hopi Indian reservation by traditional agricultural techniques were collected and compared with beans utilized by the Hopis but grown off the reservation. Species included P. vulgaris, P. acutifolius var. latifolius, P. coccineus and P. lunatus. Ethnobotanical information, morphological and chemical data were obtained. Beans grown on the reservation were generally but not always found to be superior in protein content, but no clear differences in protein quality could be attributed to bean types or field environments. Legumes are consumed at the same level (30 g/day/person) but native beans contribute less protein to the Hopi diet than during the 1930s, as a consequence of reduced diversity in varieties locally produced and consumed. Much variation occurs in mineral levels in Hopi beans, but the wide range in soil composition found in Hopi fields gave no clear correlation with bean composition.

Wild beans of the greater Southwest: Phaseolus metcalfei and P. ritensis.

Cocolmeca (thePhaseolus metcalfei group) are leguminous root perennials of the uplands (1,000–2,500 m elevation) of southwestern North America. Their cultural significance has been underestimated both within and beyond their natural range, where they have been utilized in prehistoric and historic times. Ambiguities in both scientific taxonomy and folk taxonomy obscure the fact that bothP. metcalfei andP. ritensis have been widely used as systemic medicine, food, in fermentation, as forage, and as glue. The use of the seeds as green and dried bean foods was historically extensive, but was abandoned due to changes in Indian subsistence patterns and in the availability of the plants themselves. Herb dealers today are responsible for transport of the roots as far north as the Navajo in Utah; it is suggested that cross- cultural merchants may have been responsible for their diffusion historically or even prehistorically. Bean seed from the two species contain 20.5–30.9% crude protein. Germ plasm conservation and screening are needed in order to evaluate further the potential of these species as cultivated food and forage crops for semiarid uplands.

The feral buffalo gourd,Cucurbita foetidissima

SummaryThe feral species,Cucurbita foetidissima, the perennial Buffalo gourd, has the potential of becoming a cultivated food crop, producing seeds rich in edible oil and protein. It also produces an extensive storage root system rich in starch. It has evolved in the arid regions of North America and is adapted to growing on arid to semiarid lands, which constitute much of the world’s land mass, lands now marginal for crop production.

LEGUMES IN THE PAPAGO-PIMA INDIAN DIET AND ECOLOGICAL NICHE*

The Papago and River Pima diets have historically been based on legumes rather than on grains or meats. Their selection of certain legume foods over other potential staples characterizes their ecological niches. The range of bean pod and seed foods utilized by the Northern Pimans are discussed in terms of folk taxonomy, protein content, preparation, and general importance. Their most important wild food, mesquite pods, and a key cultivated food, tepary beans, are contrasted in terms of yield, reliability, procurement, and protein quality. The nutritional implications of a legume dominated diet are analyzed.

Papago indian floodwater fields and tepary bean protein yields

Traditional Papago Indian floodwater farming today is a threatened agricultural ecosystem in Southwestern North America. Tepary beans, Phaseolus acutifolius var. latifolius, are used here as a nutritional indicator of this native systems efficacy. Teparies are a heat and drought adapted crop of the Papago, and historically one of their most important protein and mineral sources. Their mean protein contents and seed yields per plant tend to be higher in Papago flashflood fields than in conventionally irrigated counterparts; seed sizes are comparable. In floodwater fields, teparies produce crops in drought years when pinto beans fail. The Papago food production strategy remains viable in arid lands, even though the amount of land floodwater farmed has been drastically reduced over the last 40 years.

Phenotypic variation in fruit and seed characteristics of buffalo gourd

Eighty-five accessions of Buffalo gourd,Cucurbita foetidissima HBK., were assayed for variation in seven fruit and seed characteristics: fruit diameter (−x = 65 mm); seed weight per 100 seeds (−x = 3.8 g); seed weight per fruit (−x = 8.4 g); seed number per fruit (−x = 225); percentage embryo in seed (−x = 67.3%); percent crude fat of whole seed (−x = 32.9%); and percent crude protein of defatted embryo (−x = 69.5%). The variation in amino acid distribution (12) accessions) and in oil composition (15 accessions) was obtained. Relationships among traits were explored. Agronomic improvement through breeding was also discussed.

Soaking and cooking parameters of tepary beans: effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists

Tepary samples were examined for patterns of hydration, dry matter losses during the processes of soaking and cooking, residual hardness in partially cooked samples and heat lability of endogenous proteinaceous antinutritional factors. At 24 °C, teparies imbibed water equivalent to their weight (100% hydration) in 4 h and continued to absorb water rapidly for an additional 4 h before reaching an equilibrium hydration. During the processes of soaking and cooking, materials leached from raw beans represented 7.3 and 13.5% of their dry weight, 4.3 and 12.4% of their protein content, 7.1 and 12.2% of their stored carbohydrate and 22.4 and 33.4% of their mineral levels, respectively. In samples prepared at different cooking times (60, 90, 120, 150, 180 min) and cooking temperatures (80, 85, 90, 95°C), longer times and higher temperatures resulted in greater reductions in residual bean hardness; interactive effects of time and temperature treatments were significant. Residual activity of trypsin and chymotrypsin inhibitors in partially-cooked samples appeared to be negligible. In addition, at least 80% of the original hemaglutinating activity of lectins in raw beans was lost during partial-cooking of samples under all cooking regimes.