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[Bean grain quality].
1Instituto de Nutrición de Centro América y Panamá, (INCAP), Guatemala.
Archivos Latinoamericanos De Nutricion
|September 1, 1989
Summary
Bean grain quality is influenced by genetics and environment, impacting consumer acceptance and nutrition. Improving bean quality requires interdisciplinary collaboration to address processing, digestibility, and anti-nutrient factors.
Area of Science:
- Agricultural Science
- Food Science
- Nutrition
Background:
- Bean grain quality is crucial for consumer acceptance, cooking properties, and nutritional value.
- Quality is influenced by genetic makeup and environmental production conditions.
- Factors affecting bean quality are linked to events throughout the food chain.
Purpose of the Study:
- To review factors influencing bean grain quality.
- To analyze the impact of processing on nutritional quality.
- To discuss challenges like the hard-to-cook defect and low protein digestibility.
Main Methods:
- Literature review of factors affecting bean quality.
- Analysis of processing effects on nutritional content.
- Examination of anti-nutritional factors like tannins and carbohydrate utilization.
Main Results:
- Processing significantly affects bean nutritional quality.
- The hard-to-cook phenomenon impacts consumer acceptability.
- Tannin content and carbohydrate utilization are key considerations for digestibility.
Conclusions:
- Improving bean quality necessitates an integrated approach involving geneticists, agronomists, and food scientists.
- Addressing processing, anti-nutrients, and digestibility is vital for enhancing nutritional value.
- Recommendations are provided to improve the nutritional quality of beans, a vital global protein source.