Legumes, especially beans are considered an important and inexpensive source of protein, dietaiy fiber, vitamins, essential minerals (Fe, Zn, Ca, etc) and bioactive compounds such as folates, saponins, and phenolics, in many developed and developing countries. In addition, beans are very low in sodium, cholesterol, and saturated fatty acids but rich in unsaturated fatty acids such as linoleic a...

This paper aimed to evaluate the productivity of corn crop for silage, beans and straw production in different rotation systems with spring/summer fall/winter green manures cultivated under agroecological management. The experiment was implemented a rural property managed an system since 2009, 2017/18 2018 crops. experimental design used randomized blocks, five repetitions. treatments consisted...

The suitability of 4 theoretical distributions (normal, lognormal, negative binomial, and gamma) to predict the observed distribution of ochratoxin A (OTA) in green coffee was investigated. One symmetrical and 3 positively skewed theoretical distributions were each fitted to 25 empirical distributions of OTA test results for green coffee beans. Parameters of each theoretical distribution were c...

The hypothesis of isolation by distance (IBD) predicts that genetic differentiation between populations increases with geographic distance. However, gene flow is governed by numerous factors and the correlation between genetic differentiation and geographic distance is never simply linear. In this study, we analyze the interaction between the effects of geographic distance and of wild or domest...

In this work a study of critical storage temperatures on pigment degradation of green beans (Phaseolus vulgaris, cvs. Perona and Boby) was conducted. In this way, green beans kept better quality at 4 degrees C than either 8 or 12 degrees C, maintaining a bright green color and good texture. Nevertheless, temperatures of 4 degrees C induced chilling injury (CI) after eight days of storage, which...

The US Department of Agriculture's MyPyramid guidelines introduced a near doubling of the dietary recommendations for vegetables including dry beans-an important food staple in many traditional diets that can improve public health and nutrition. Populations with high legume (peas, beans, lentils) consumption have a low risk of cancer and chronic degenerative diseases. Common beans (Phaseolus vu...

Biofortification is a strategy for combating iron deficiency that involves the selectivebreeding of food crops to increase total bioavailable iron. Evidence showing ferritin as agood source of bioavailable iron has created interest for enhancing ferritin content in seeds.However, the successful implementation of ferritin biofortification requires a method torapidly measure ferri...

The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wond...

Little is known about the distinct perceptions towards rice and beans that may shape the consumption of these main staple foods among Costa Ricans. We aimed to identify barriers and motivators that could change the current staple into a healthier one, and assess the sensory perceptions of these foods in this population. Focus group discussions and sensory tastings of 8 traditional white or brow...