Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean

Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean

ABSTRACT Cooking time (CT), post‐harvest darkening (PHD), and micronutrient content influence consumer preference of common bean (Phaseolus vulgaris L.) varieties. The objective of this study was to evaluate Andean genotypes for CT, PHD, and seed iron and zinc concentration. A total of 52 genotypes...

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Bibliographic Details
Main Authors: Swivia Hamabwe, Kuwabo Kuwabo, Carlos Urrea, Karen Cichy, Kelvin Kamfwa
Format: Article
Language:English
Published: Wiley 2024-12-01
Series:Legume Science
Subjects:
common bean
cooking time
iron concentration
Phaseolus vulgaris
seed darkening
zinc concentration
Online Access:https://doi.org/10.1002/leg3.70012
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https://doi.org/10.1002/leg3.70012

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