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Development of white common beans for the processing industry in East Africa: adaptability, resistence to selected diseases, cooking time and canning quality

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Title Development of white common beans for the processing industry in East Africa: adaptability, resistence to selected diseases, cooking time and canning quality
 
Creator Amongi, Winnyfred
Kato, F.
Male, A.
Musoke, S.
Acam, C.
Kabwama, A.
Nakyanzi, B.
Sebuliba, S.
Williams, M.
Mbiu, J.
Baguma, G.
Mukankusi, C.
 
Subject beans
genotypes
canning
cooking
processing quality
frijol
genotipos
envasado
calidad de procesamiento
Phaseolus vulgaris
 
Description Common bean (Phaseolus vulgaris L.) provides dietary protein, ener gy, fiber, and micronutrients,
especially iron and zinc to over 800 million people inAfrica and LatinAmerica. The crop has various
seed types. White beans are very popular for the processing industry. This study aimed to investigate
the agronomic performance, canning quality , cooking time (COOKT) and response to root rots
(Fusarium cuneirostrum and Pythium ultimum ) and angular leaf spot (ALS; Pseudocercospora
griseola) diseases among 151 drought tolerant small and large seeded white bean genotypes from
trials conducted between 2013 to 2018 in EastAfrica. Significant (P
 
Date 2021-08
2021-12-15T14:27:16Z
2021-12-15T14:27:16Z
 
Type Journal Article
 
Identifier Amongi, W.; Kato, F.; Male, A.; Musoke, S.; Acam, C.; Kabwama, A.; Nakyanzi, B.; Sebuliba, S.; Williams, M.; Mbiu, J.; Baguma, G.; Mukankusi, C. (2021) Development of white common beans for the processing industry in East Africa: adaptability, resistence to selected diseases, cooking time and canning quality. African Crop Science Journal 29(3) p. 401 - 431. ISSN: 1021-9730
1021-9730
https://hdl.handle.net/10568/116760
https://doi.org/10.4314/acsj.v29i3.6
 
Language en
 
Rights CC-BY-3.0
Open Access
 
Format 401-431
application/pdf
 
Publisher African Crop Science Society
 
Source African Crop Science Journal