Nutritional quality and acceptability characteristics of common beans (Phaseolus vulgaris L.) : A selection of unsolved problems

Simple item page
cg.subject.ciatBEANS
cg.subject.ciatBIOFORTIFICATION
cg.subject.ciatNUTRITION
dc.contributor.authorLareo, L.R.
dc.date.accessioned2016-02-29T17:13:21Zen
dc.date.available2016-02-29T17:13:21Zen
dc.identifier.urihttps://hdl.handle.net/10568/71904
dc.titleNutritional quality and acceptability characteristics of common beans (Phaseolus vulgaris L.) : A selection of unsolved problemsen
dcterms.abstractA series of problems associated with the nutritional quality and acceptability characteristics of Phaseolus vulgaris are discussed. These include water absorption restrictions (hard-shell or hard-seed phenomenon); starch digestibility; flatulence; protein digestibility; overall protein quality; hard-to-cook phenomenon; general composition database; antiphysiological factors; and relationships between consumer acceptability criteria and lab. screening techniques. For each one, a description of the problem is followed by background information, possible approaches to a solution, and special requirements. Key personal contacts are also given. In-depth studies in these areas should be a priority. (CIAT)en
dcterms.accessRightsOpen Access
dcterms.bibliographicCitationLareo, L.R. 1988. Nutritional quality and acceptability characteristics of common beans (Phaseolus vulgaris L.) : A selection of unsolved problems. Centro Internacional de Agricultura Tropical (CIAT), Cali, CO. 36 p.en
dcterms.extent36 p.
dcterms.issued1988
dcterms.languageen
dcterms.publisherInternational Center for Tropical Agriculture
dcterms.subjectphaseolus vulgarisen
dcterms.subjectnutritive valueen
dcterms.subjectfood qualityen
dcterms.subjectbean starchen
dcterms.subjectflatulenceen
dcterms.subjectproteinsen
dcterms.subjectdigestibilityen
dcterms.subjectcookingen
dcterms.subjectseed hardeningen
dcterms.subjectanimal nutritionen
dcterms.subjectbean productsen
dcterms.subjectdietary valueen
dcterms.subjecthuman nutritionen
dcterms.subjectprocessed productsen
dcterms.subjectseeden
dcterms.subjectvalor nutritivoen
dcterms.subjectcalidad de los alimentosen
dcterms.subjectalmidon de frijolen
dcterms.subjectflatulenciaen
dcterms.subjectproteinasen
dcterms.subjectdigestibilidaden
dcterms.subjectcoccionen
dcterms.subjectendurecimiento de la semillaen
dcterms.typeReport

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