THE MANTECA YELLOW BEAN: A GENETIC RESOURCE OF FAST COOKING AND HIGH IRON BIOAVAILABILITY PHENOTYPES FOR THE NEXT GENERATION OF DRY BEANS (Phaseolus vulgaris L.)
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چکیده
منابع مشابه
Effects of combined traditional processing methods on the nutritional quality of beans
Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has no...
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Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics o...
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The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar "Flor de mayo" were ground and dehulled to obtain grits and then extruded at different temperatures (140, 160 and 180 degrees C) and moisture contents (17, 20 and 23%), according to a bifactor...
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The bean (Phaseolus vulgaris L.) is one of the best known of the legumes, and it has a long cultivation tradition in Italy. The territory of “Subappennino Dauno” (southern Italy) is at around 700 m a.s.l. and is predominantly grown with cereals, olive trees and grapevines. Ecotypes of white beans to eat dry (such as cannellini beans) are also grown, which are sought for their palatability, high...
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A high-performance liquid chromatography-diode array detection (DAD) procedure separating and quantifying 16 phenolic acids was used for determination of phenolic acids content in dry beans (Phaseolus vulgaris L.). Dry beans from 10 market classes and 15 varieties that are commonly consumed in the United States were screened for phenolic acids content. Systematic sequential hydrolysis of a mode...
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