Differences of Cultivar and Location on the Qualities of Adzuki Beans Grown in Hokkaido

Abstract

Studies were carried out to determine the dependence of chemical composition and suitability for food processing on cultivar and growing district of adzuki beans in Hokkaido in 1986. As for the samples, 2 cultivars were cultivated at 3 locations, and other 2 cultivars at 2 locations. The qualities were evaluated by chemical analysis (protein, lipid, carbohydrate, ash, protein component, and amylose contents) and suitability for food processing weight increase ratio by boiling, weight of two types of adzuki bean paste: Koshi-an and Sarashi-an, and remained seed coat and other materials after An paste making). An (Ogura-an), Ama-natto, and Nure-ama-natto were produced at factories, and were tested for color and qualities by a sensory test. Significant differences among the cultivars were observed in protein component content (component 1 and 5 by the Davis method), amylose content, weight of 100 seeds, weight of Sarashi-an, and remained bean coat and other materials after Sarashi-an making. The differences between the locations were observed in protein component content (component 1 by the Laemmli method), amylose content, weight increase ratio of beans by boiling, weight of Koshi-an, and x and y color values of Ama-natto. From the results of the sensory test for An, Ama-natto, the differences were observed in many tested items, but significant differences were not observed in cultivar and location except glazu of An.