Browsing by Subject "Common beans"

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Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the Hard-To-Cook defect using near infrared spectroscopy

Elizabeth N. Wafula, Irene N. Wainaina, Carolien Buvé, Peter K. Kinyanjui, Wouter Saeys, Daniel N. Sila and Marc E.G. Hendrickx (JKUAT-CoANRE, 2021-01-26)

The cooking time of common beans is influenced by genotype and storage conditions. This study aimed to use near-infrared (NIR) spectra of milled, freshly harvested (fresh) beans to predict their cooking times and their ...
Suitability of Common Bean ‘Milk’ as a Nutritious Vehicle for Probiotic Bacteria Calvince

Anino, Calvince Otieno (2020-11-23)

In a bid to address the challenges of hard-to-cook phenomenon, oligosaccharides and antinutrients in common beans (Phaseolus vulgaris L.), the goal of the study was to evaluate the ability of selected pro-biotic bacteria ...

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