Nyakuni, Geoffrey A.Kikafunda, Joyce K.Muyonga, John H.Kyamuhangire, William M.Nakimbugwe, DorothyUgen, Michael2022-05-272022-05-272008Nyakuni, 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.https://www.tandfonline.com/doi/abs/10.1080/09637480701602886https://nru.uncst.go.ug/handle/123456789/3548Four 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.enCommon beanshard-to-cook defectphytic acidin vitro protein and starch digestibilityArticle