Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common b...

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Bibliographic Details
Main Authors: Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2019-02-01
Series:Czech Journal of Food Sciences
Subjects:
ethnical crops
legumes
technological properties
texture profile analysis
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0009_nutritional-and-technological-properties-of-tepary-bean-phaseolus-acutifolius-cultivated-in-mexican-northeast.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0009_nutritional-and-technological-properties-of-tepary-bean-phaseolus-acutifolius-cultivated-in-mexican-northeast.php

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