ABSTRACT
Pinto bean (Phaseolus vulgaris L.), also known as common bean or dry bean, is an important agricultural crop of American origin and is now known worldwide for its edibility and high nutritional quality. It is a good source of proteins, carbohydrates, and certain micronutrients. Principle carbohydrates in pinto beans are complex in nature and are not easily digestible. It provides all the essential amino acids except methionine. Pinto beans contain a considerably low amount of lipids, which consist mainly of unsaturated fatty acids. They are also a good source of valuable micronutrients like iron, phosphorus, potassium, calcium, and some of B-group vitamins like folate, thiamin, riboflavin, etc. They are also rich in soluble fiber, which has cholesterol-lowering properties. Apart from these nutrients, pinto beans contain plant metabolites such as polyphenol, resistance starch, fructooligosaccharides, and vitamins and minerals. These phytochemicals help in the prevention of many degenerative diseases like oxidative stress, metabolic syndrome, diabetes, cardiovascular disease (CVD), and cancer. Many studies have highlighted their antioxidant, antibacterial, anti-inflammatory, antidiabetic, antiobesity, antimutagenic, and anticarcinogenic properties. Based on the studies, this chapter mainly discusses the properties and potential applications of pinto beans to improve human nutrition. A small background is given on the cultivation of pinto beans and their nutritional composition. The antioxidant and other functional properties of pinto beans are then discussed, and finally, the application of pinto beans as a functional food is highlighted for better utilization.
