GENOTYPIC AND SEASONAL EFFECTS ON SEED PARAMETERS AND COOKING TIME IN DRY, EDIBLE BEAN

摘要

Dry bean seeds are good source of protein, starch and nutrients such as fibre, vitamins and minerals and are well suited to meet demands of health-conscious consumers. Soaking and cooking are traditional forms of processing. Cooking time is one of themajor criteria used in evaluating cooking quality. The cooking quality of dry beans is affected by varietal differences, composition of seeds and physical properties such as size or weight, seed volume, seed coat (Boros 2003; Boros & Wawer 2003; Castellanos et al., 1995; Shellie & Hosfield, 1991; Elia et al. 1997). Weather conditions prevailing during crop cultivation, as a major element of environment, significantly influence seed physical and functional characteristics and cooking time (Illiadis 2001, Coskuner & Karababa 2003). The purpose of this work was to study the effect of climatic conditions during growing season on quality seeds properties and cooking time in a group of dry bean cultivars adapted to local conditions.