Ayocote: Mexico's Underappreciated Legume Offers Nutritional and Production Potential

Despite being native to Mexico, the ayocote legume receives little attention as a food and production alternative, according to specialists at the National Autonomous University of Mexico (UNAM). Researchers at the Faculty of Higher Studies (FES) Cuautitlán are investigating the Phaseolus coccineus L. species, noting its underutilization in commercial markets.

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could be resistant to drought, but for now it is unknown how much.

Scientists José Luis Sánchez Millán and Elsa Gutiérrez Cortez highlighted the need for further study to determine the ayocote's drought resistance and precise cultivation requirements. While it has been consumed in processed forms like granulated additions to bread and tortillas, Gutiérrez warned that high-temperature cooking can degrade its nutrients. Research is underway to identify optimal preparation methods and explore its potential for "third-generation" snacks, particularly for children.

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It is necessary to study it and determine at what temperature these components degrade to be able to provide recommendations for the preparation of these foods, but also third-generation snacks could be developed for girls and boys, for example.

The university team is also examining optimal planting density, fertilization needs, water requirements, and nutrient extraction. A key objective is to compare the ayocote with common beans to improve grain yield per hectare and to assess its potential as a "nutraceutical" or functional food. Early findings indicate high levels of antioxidants, such as phenols and anthocyanins, and significant fiber content, positioning the ayocote as a promising ingredient for healthier food products.

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