Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

IntroductionCurrent research on micronutrient deficiency indicates positive outcomes associated with utilizing biofortified beans in mitigating nutrition-related iron and zinc deficiencies, primarily in Sub-Saharan Africa. The common bean is however not palatable in its raw state and requires cookin...

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Bibliographic Details
Main Authors: Mary W. Muroki, Lydiah M. Waswa, Robert Fungo, Andrew Kabwama, Symon M. Mahungu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-03-01
Series:Frontiers in Sustainable Food Systems
Subjects:
biofortification
varieties
micronutrient deficiencies
common beans
cooking properties
nutrient retention
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1062978/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1062978/full

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