Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans

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dc.contributor.authorNyakuni, Geoffrey A.
dc.contributor.authorKikafunda, Joyce K.
dc.contributor.authorMuyonga, John H.
dc.contributor.authorKyamuhangire, William M.
dc.contributor.authorNakimbugwe, Dorothy
dc.contributor.authorUgen, Michael
dc.date.accessioned2022-05-27T11:23:29Z
dc.date.available2022-05-27T11:23:29Z
dc.date.issued2008
dc.description.abstractFour common bean (Phaseolus vulgaris L.) varieties, Kawanda (K)131, K132, NABE4 and NABE11, were evaluated for the relationship between development of the hard-to-cook (HTC) defect and changes in nutritional quality during 6-month storage under ambient conditions. All varieties developed the HTC defect, but the extent was found to vary with variety. Cooking time increased by 113% in K131, 95.3% in K132, 56.4% in NABE4 and 42.93% in NABE11 after 6 months. The development of the HTC defect was found to be associated with a reduction in phytic acid content (r2 0.802), in vitro protein digestibility (r2 0.872) and in vitro starch digestibility (r2 0.729). The susceptibility to the HTC defect during storage could be attributed to a phytic acid interaction with proteins and carbohydrates, and is also associated with small seed size. Breeding for large seed size could therefore help reduce the development of the HTC defect.en_US
dc.identifier.citationNyakuni, G. A., Kikafunda, J. K., Muyonga, J. H., Kyamuhangire, W. M., Nakimbugwe, D., & Ugen, M. (2008). Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans. International Journal of Food Sciences and Nutrition, 59(7-8), 652-659.en_US
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.1080/09637480701602886
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/3548
dc.language.isoenen_US
dc.publisherInternational Journal of Food Sciences and Nutritionen_US
dc.subjectCommon beansen_US
dc.subjecthard-to-cook defecten_US
dc.subjectphytic aciden_US
dc.subjectin vitro protein and starch digestibilityen_US
dc.titleChemical and nutritional changes associated with the development of the hard-to-cook defect in common beansen_US
dc.typeArticleen_US
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