Efecto de la localidad de siembra sobre la aceptacion sensorial y otras caracteristicas nutricionales y de calidad del grano en frijol comun (Phaseolus vulgaris L.).

Translated title of the contribution: Effect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.).

J. Z. Castellanos, H. Guzman-Maldonado, E. G. de Mejia, J. A. Acosta-Gallegos

Research output: Contribution to journalArticlepeer-review

Abstract

The present research consisted of an evaluation of five genotypes harvested from six growing locations. Variables of sensory properties, cooking quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tannins. Taking this location off, the analysis show little effect of genotype or growing location in regard to determined properties. The genotypes with lower content of tannins were PV and BV. The content of lectins were in general low for all samples and the diferences between genotypes were not statistically significant (p<0.05) but they did for growing location.

Translated title of the contributionEffect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.).
Original languageSpanish
Pages (from-to)50-55
Number of pages6
JournalArchivos latinoamericanos de nutrición
Volume45
Issue number1
StatePublished - Mar 1995
Externally publishedYes

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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