Research Article High temperature increases cooking time and seed darkening of common beans

Evaluation of the Late Seed-coat Darkening of Carioca Type Dry Beans

INTRODUCTION Most of the dry beans grown in Brazil are of the carioca grain type, that is, cream color and beige streaks. Among the characteristics associated with the carioca grain type, the lightest possible cream color is highly desirable. Recently, a carioca cultivar was identified which has a very light grain color and, in addition, it maintains this phenotype for some time; i.e., the grai...

Relationships among the seed yield from small and large plots in common beans

Effect of Water and Temperature on Seed Germination and Emergence as a Seed Hydrothermal Time Model

The physiological process of germination depends on several environmental factors such as temperature, water potential, light, nutrients and smoke. Water and temperature are determinant factors for seed germination. Both factors can, separately or jointly, affect the germination percentage and germination rate. The effect of temperature on germination and water potential on germination canoften...

Effect of Water and Temperature on Seed Germination and Emergence as a Seed Hydrothermal Time Model

The physiological process of germination depends on several environmental factors such as temperature, water potential, light, nutrients and smoke. Water and temperature are determinant factors for seed germination. Both factors can, separately or jointly, affect the germination percentage and germination rate. The effect of temperature on germination and water potential on germination canoften...

Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

BACKGROUND According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. O...