BIOMAT Database Logo BIOMAT Database Logo

[Effect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.)]. 1995

J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Instituto Nacional de Investigaciones Forestales y Agropecuarias. Universidad Autonoma de Queretaro, Facultad de Quimica.

The present research consisted of an evaluation of five genotypes harvested from six growing locations. Variables of sensory properties, cooking quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tannins. Taking this location off, the analysis show little effect of genotype or growing location in regard to determined properties. The genotypes with lower content of tannins were PV and BV. The content of lectins were in general low for all samples and the diferences between genotypes were not statistically significant (p<0.05) but they did for growing location.

UI MeSH Term Description Entries
D007887 Fabaceae The large family of plants characterized by pods. Some are edible and some cause LATHYRISM or FAVISM and other forms of poisoning. Other species yield useful materials like gums from ACACIA and various LECTINS like PHYTOHEMAGGLUTININS from PHASEOLUS. Many of them harbor NITROGEN FIXATION bacteria on their roots. Many but not all species of "beans" belong to this family. Afzelia,Amorpha,Andira,Baptisia,Callerya,Ceratonia,Clathrotropis,Colophospermum,Copaifera,Delonix,Euchresta,Guibourtia,Legumes,Machaerium,Pithecolobium,Stryphnodendron,Leguminosae,Pea Family,Pithecellobium,Tachigalia,Families, Pea,Family, Pea,Legume,Pea Families
D009753 Nutritive Value An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing. Biological Availability, Nutritional,Nutritional Availability,Availability, Biological Nutritional,Availability, Nutritional Biologic,Biologic Availability, Nutritional,Biologic Nutritional Availability,Nutrition Value,Nutritional Availability, Biologic,Nutritional Availability, Biological,Nutritional Biological Availability,Nutritional Food Quality,Nutritional Quality,Nutritional Value,Nutritive Quality,Availability, Biologic Nutritional,Availability, Nutritional,Availability, Nutritional Biological,Biological Nutritional Availability,Food Quality, Nutritional,Nutrition Values,Nutritional Biologic Availability,Nutritional Values,Nutritive Values,Quality, Nutritional,Quality, Nutritional Food,Quality, Nutritive,Value, Nutrition,Value, Nutritional,Value, Nutritive,Values, Nutrition,Values, Nutritional,Values, Nutritive
D010835 Phytohemagglutinins Mucoproteins isolated from the kidney bean (Phaseolus vulgaris); some of them are mitogenic to lymphocytes, others agglutinate all or certain types of erythrocytes or lymphocytes. They are used mainly in the study of immune mechanisms and in cell culture. Kidney Bean Lectin,Kidney Bean Lectins,Lectins, Kidney Bean,Phaseolus vulgaris Lectin,Phaseolus vulgaris Lectins,Phytohemagglutinin,Hemagglutinins, Plant,Lectin, Kidney Bean,Lectin, Phaseolus vulgaris,Lectins, Phaseolus vulgaris,Plant Hemagglutinins
D010946 Plants, Medicinal Plants whose roots, leaves, seeds, bark, or other constituent parts possess therapeutic, tonic, purgative, curative or other pharmacologic attributes, when administered to man or animals. Herbs, Medicinal,Medicinal Herbs,Healing Plants,Medicinal Plants,Pharmaceutical Plants,Healing Plant,Herb, Medicinal,Medicinal Herb,Medicinal Plant,Pharmaceutical Plant,Plant, Healing,Plant, Medicinal,Plant, Pharmaceutical,Plants, Healing,Plants, Pharmaceutical
D005511 Food Handling Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food. Food Processing,Handling, Food,Processing, Food
D005838 Genotype The genetic constitution of the individual, comprising the ALLELES present at each GENETIC LOCUS. Genogroup,Genogroups,Genotypes
D006358 Hot Temperature Presence of warmth or heat or a temperature notably higher than an accustomed norm. Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D006801 Humans Members of the species Homo sapiens. Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D000704 Analysis of Variance A statistical technique that isolates and assesses the contributions of categorical independent variables to variation in the mean of a continuous dependent variable. ANOVA,Analysis, Variance,Variance Analysis,Analyses, Variance,Variance Analyses
D012987 Soil The unconsolidated mineral or organic matter on the surface of the earth that serves as a natural medium for the growth of land plants. Peat,Humus,Soils

Related Publications

J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris).
March 2015, Food technology and biotechnology,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Culinary alternatives for common beans (Phaseolus vulgaris L.): sensory characteristics of immature seeds.
August 2010, Journal of the science of food and agriculture,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview.
January 2014, Critical reviews in food science and nutrition,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
[Nutritional value of isolated protein fractions of beans (Phaseolus vulgaris L.)].
December 1972, Archivos latinoamericanos de nutricion,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking.
December 2000, Journal of agricultural and food chemistry,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
[The cholesterol-lowering effect of black beans (Phaseolus vulgaris, L.) without hulls in hypercholesterolemic rats].
December 1998, Archivos latinoamericanos de nutricion,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.
January 1963, The British journal of nutrition,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
[The cholesterol-lowering effect of black, carioquinha and red beans (Phaseolus vulgaris, L.) in hypercholesterolemic rats].
December 1998, Archivos latinoamericanos de nutricion,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Modifications to physicochemical and nutritional properties of hard-To-cook beans (Phaseolus vulgaris L.) by extrusion cooking.
March 1999, Journal of agricultural and food chemistry,
J Z Castellanos, and H Guzman-Maldonado, and E G de Mejia, and J A Acosta-Gallegos
Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).
May 2013, Food chemistry,
Copied contents to your clipboard!