Exploring the nutritional potential and antioxidant capacities of improved haricot bean ( <i>Phaseolus vulgaris</i> L.) varieties cultivated in Ethiopia

Abstract Despite the significant nutritional value they offer, unexplored improved haricot bean varieties from Ethiopia were the focal point of this study, which aimed to exclusively investigate the nutritional potential and antioxidant capacities of six varieties. The analysis revealed notable differences in moisture (9.53%–10.4%), ash (3.83%–5.14%), crude fibre (5.29%–9.09%), crude fat (0.760%–1.37%), crude protein (18.3%–25.6%), and utilisable carbohydrate (51.2%–61.0%). Calcium, iron, and zinc levels (mg/100 g) fell within ranges of 73.5–110, 4.64–9.07, and 2.56–4.49, respectively. Phytate (6.29–17.4 mg/g) and tannin (9.84–21.7 mg/g) contents were also assessed. All varieties exhibited significant total phenolics (245–622 mg gallic acid equivalent/100 g) and total flavonoids (107–216 mg catechin equivalents/100 g), reflecting robust antioxidant capacities through DPPH (42.2%–82.8%) and ferric reducing antioxidant power (17.8–41.5 μmol Fe(II)/g) assays. DAB 96, Tafach, and BZ 2 varieties stood out as promising choices for developing nutritionally dense and value-added food products.