Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

Introduction Current research on micronutrient deficiency indicates positive outcomes associated with utilizing biofortified beans in mitigating nutrition-related iron and zinc deficiencies, primarily Sub-Saharan Africa. The common bean is however not palatable its raw state requires cooking before consumption. Existing the qualities nutrient retention of these novel varieties nonetheless scant, notably Burundi. Materials methods This study determined water absorption capacity, yield, time, 9 Kinure, a traditional non-biofortified variety, as control. employed 10 × 2 completely randomized design factorial arrangement. first factor was ten levels, second pre-treatment two soaking soaking. Standard were used to analyze properties mineral retention, experiments replicated thrice. Data analysis conducted at 95% confidence level included Analysis Variance t -test comparison studies. Post-hoc performed using Tukey's Honestly Significant Difference. Results discussion Cooking varied significantly between soaked unsoaked ( P < 0.05) comparison, Kinure 0.05 0.001). Water capacity from 64.51% 116.3%. Soaked recorded half total time needed cook (77.62 versus 156.86 minutes), had higher yields (289.77% 259.82%), reduced Fe (121.58 167.8%) Zn (127.74% 145.15%) retention. Compared resulted longer times, lower beans, an insignificant effect their A significant correlation r = 0.445), −0.0425) −0.477) recorded. Three clusters also observed; yields, time. It observed that, reduces increases yield both varieties. Moreover, are good source could considerably alleviate particularly developing countries.