Determining quality indicators of 11 genotypes from Phaseolus vulgaris, L
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Abstract
information to producers and consumers. Bean grain quality
is based on determining its chemical, physical and culinary
characteristics. The present research was aimed at
characterizing a group of 11 bean genotypes from Phaseolus
vulgaris L, considering their physical characteristics referred
to the weight and volume of 100 grains, percentages of seed
humidity and coat. Also, culinary characteristics were evaluated
according to water uptake capability and cooking time. For the
analysis development and data processing, adequate patterns
were used in each case besides the statistical package
Statgraphics. Results showed that the best red bean varieties,
according to cooking time reduction, were Lágrimas rojas,
Hatuey 24 and Wacute, whereas the corresponding black bean
genotypes were Tazumal, P 2170 and P 456, following the same
opinion.
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