ArticleFood science & nutrition2024
Sensory properties of selected biofortified common bean (
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Microwave Treatment Improves Coarse Cereals' Texture and Cooking Quality.Food science & nutrition · 2025Article
- Integrating sensory evaluation into biofortification breeding: assessing consumer acceptance and market segmentation of porridge made from biofortified pearl millet cultivars.Frontiers in nutrition · 2025Article
- Sensory properties of selected biofortified common bean (Food science & nutrition · 2024Article
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The dry common bean is an important grain legume used for human consumption worldwide. In Eastern Africa, Burundi has a significantly high per capita consumption of the crop. There has been significant research on the underlying agronomic traits of dry biofortified common beans, such as disease resistance. However, there is limited systematic information describing the sensory properties of these bean varieties, particularly in Burundi. This study evaluated the sensory properties of eight cooked dry biofortified common bean varieties using a panel of fifty-four (fourteen plus forty) persons for descriptive sensory evaluation and consumer acceptability tests. Kinure, a traditional non-biofortified common bean variety, was the control. Based on differences in the attributes of the bean varieties, two-dimensional principal component analysis (PCA) explained 58.94% of the variation. The attributes of astringency, consistency, color, juiciness, beany aroma, stickiness, and bean size contributed mostly to the differentiation of the bean varieties. A 95% PCA prediction ellipse displayed stronger congruity in the descriptive attributes of NUV130, NUV91, RWV1129, RWV1272, and RWR2245. In contrast, a deviation in the descriptive attributes of MAC44, MAC70, and RWR2154 was discerned. Regarding consumer acceptability tests, the varieties RWR2245 and MAC44 garnered significantly higher (
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