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United States Department of Agriculture

Agricultural Research Service

Research Project: Enhanced Disease and Abiotic Stress Resistance in Edible Legumes

Location: Vegetable and Forage Crops Production Research

Title: Diversity for cooking time in Andean dry beans

Authors
item Cichy, Karen
item Wiesinger, Jason
item Porch, Timothy
item Miklas, Phillip

Submitted to: Bean Improvement Cooperative Annual Report
Publication Type: Proceedings
Publication Acceptance Date: February 11, 2014
Publication Date: March 1, 2014
Citation: Cichy, K.A., Wiesinger, J.A., Porch Clay, T.G., Miklas, P.N. 2014. Diversity for cooking time in Andean dry beans. Bean Improvement Cooperative Annual Report. 57: 25-26.

Interpretive Summary: Dry beans (Phaseolus vulgaris L) are a nutrient dense, low cost food and therefore are an excellent value for consumers (Drewnowski and Rehm, 2013). In spite of this value, long cooking times limit bean consumption. This is true in developing countries where cooking fuel is sometimes scarce and in developed countries where consumers don’t have time to invest in cooking (Brouwer. et al. 1989). Understanding the genetic variability for cooking time in beans would help efficiently breed fast cooking bean varieties. The objective of this study was to evaluate the cooking time of a panel of Andean bean lines from diverse market classes and seed types important in major bean growing and consuming regions of Africa and the Americas.

Technical Abstract: Dry beans (Phaseolus vulgaris L) are a nutrient dense, low cost food and therefore are an excellent value for consumers (Drewnowski and Rehm, 2013). In spite of this value, long cooking times limit bean consumption. This is true in developing countries where cooking fuel is sometimes scarce and in developed countries where consumers don’t have time to invest in cooking (Brouwer. et al. 1989). Understanding the genetic variability for cooking time in beans would help efficiently breed fast cooking bean varieties. The objective of this study was to evaluate the cooking time of a panel of Andean bean lines from diverse market classes and seed types important in major bean growing and consuming regions of Africa and the Americas.

Last Modified: 10/1/2014
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