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 1930's, 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.

Key words:

• beans
• Phaseolus
• indigenous foods
• Hopi Indians
• desert agriculture
• protein
• minerals
• food composition
• legumes