INFLUENCE OF THE MAIN ELEMENTS OF THE TECHNOLOGIES OF GROWING COMMON BEAN ON THE CHANGE IN THE CHEMICAL COMPOSITION OF THE GRAIN

Abstract

The value of beans is primarily determined by the high content of soluble and easily digestible protein in the seeds, which is better digested than other legumes. Bean seeds have the following chemical composition, %: proteins 17–33, fats – 0,8–3,6, starch – 50–60, fiber – 5–8, sugar – 5–6, ash – about 4. Bean proteins include a large number of valuable amino acids necessary for nutrition, including, %: arginine – 8,1–9,9, histidine – 2,3–3,6, lysine – 3,4–5,7, methionine – 1,7–1,9, tyrosine – 2,4–3, tryptophan – 0,8–1,8, cystine – 1,2–1,6. The change in the qualitative composition of proteins depends on the factors under study. In dry climates, during the growth and development of bean plants, more globulins and less water-soluble proteins accumulate in seeds, especially during ripening, compared to more favorable conditions. The results of the studies have shown that the sowing dates affect the change in protein accumulation. Thus, in the Bukovynka variety, the highest protein content in bean grains was noted from the sowing date of 30.04 – 27,4%, when harvested on 6.08. Also, a high protein content was established from the sowing date of 21.05 with an indicator of 27.0%, with a reduced content from sowing 15.04 – 21,9% and 30.04 – 22,0%. The highest protein content is distinguished by the sowing date of 30.04 in the Bukovynka variety from 24,6 to 27,4% in the Podolyanochka variety from the sowing date of 15.04 and 30.04 with protein indicators of 24,8 and 25,4%. The highest protein content in common bean grain is distinguished by the seed sowing rate of 450 thousand seed shoots per 1 ha, among the Bukovynka varieties – 19,4–28,2%, Nadiya – 19,4-28,1% and Podolyanochka – 19,7–28,0%. From treatment with the inoculant Rhizobofit in the Podolyanochka variety – 23,8–27,0% protein in common bean grain.