Effects of storage temperature and relative humidity on cooking time and moisture uptake of selected common bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Effects of storage temperature and relative humidity on cooking time and moisture uptake of selected common bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

AbstractCommon beans (Phaseolus vulgaris L) are important legumes rich in nutrients. However, the defect to cook or hard-to-cook (HTC) defect is among the challenges of legume crops during storage. Hence, this study aimed to determine the effects of storage temperature and relative humidity (RH) on...

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Bibliographic Details
Main Authors: Melese Mulu Abay, Getachew Neme Tolesa
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:Cogent Food & Agriculture
Subjects:
Awash Weten variety
common bean
cooking time
hard-to-cook defect
moisture uptake
Zoasha variety
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2022.2163577

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2022.2163577

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