Legume Science最新文献_第10页

Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review 飞豆的生物化学成分、生物活性、加工及食品应用综述

Legume Science Pub Date : 2023-03-01 DOI: 10.1002/leg3.187

Rejaul Hoque Bepary, Arnab Roy, Khanin Pathak, Sankar Chandra Deka

{"title":"Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review","authors":"Rejaul Hoque Bepary, Arnab Roy, Khanin Pathak, Sankar Chandra Deka","doi":"10.1002/leg3.187","DOIUrl":"10.1002/leg3.187","url":null,"abstract":"The winged bean, Psophocarpus tetragonolobus (L.) D.C., is called the four-angled bean or Goa bean, which is an underutilized, non-conventional, and multipurpose tropical legume cultivated in Southeast Asia and Papua New Guinea. The objective of this article was to reveal a comprehensive view on the nutritional properties, biochemical compositions, health benefits, processing, and food applications of winged beans. The average moisture, carbohydrate, protein, fat, crude fiber, and ash content of 138 genotypes of winged bean seeds were found as 9.09 ± 1.73%, 26.81 ± 6.88%, 34.98 ± 4.63%, 18.01 ± 2.27%, 10.24 ± 5.49%, and 4.16 ± 0.41%, respectively. Leaves of winged beans are good sources of vitamins such as vitamin C (14.5–128 mg/100 g), thiamine, riboflavin, niacin, vitamin B6, folate, vitamin A (5240–20,800 IU), and vitamin E. The seed of winged beans is rich in calcium, iron, phosphorus, zinc, and copper. The anti-nutritional factors, namely, trypsin inhibitor, chymotrypsin inhibitor, phytic acid, saponin, tannin, oxalate, and flatulence saccharides of winged bean, were reported to be in the range of 40–99.5 TIU/mg of protein, 86.4–109.6 CIU/mg of protein, 4.09%–9.96%, 0.6%, 0.77%–0.97%, 0.5%, and 0.04%–0.18%, respectively. This bean can prevent diabetes, cancer, and asthma, boost immunity, and promote women's and men's reproductive health. Winged are transformed into consumable form by processing methods such as soaking, cooking, sprouting, fermentation, roasting, and so forth. This bean is processed into traditional products (curries, soup, pickles, etc.) and contemporary products (milk, tofu, tempeh, etc.). Future research should focus on promoting its utilization as an alternative to soybeans toward meeting global food and nutritional security.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.187","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44461602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Market chain analysis of chickpea in Northwest Ethiopia 埃塞俄比亚西北部鹰嘴豆市场链分析

Legume Science Pub Date : 2023-02-23 DOI: 10.1002/leg3.191

Chernet Worku, Mulat Mengistu, Sosina Bezie

{"title":"Market chain analysis of chickpea in Northwest Ethiopia","authors":"Chernet Worku, Mulat Mengistu, Sosina Bezie","doi":"10.1002/leg3.191","DOIUrl":"10.1002/leg3.191","url":null,"abstract":"The purpose of the paper is to explain the organization, behaviours and output of smallholder farmers of chickpea market and to analyse the structure–conduct–performance (S-C-P) of chickpea in the study area. The study was supported by a recent empirical study and used primary and secondary data from 122 respondents, as well as published and unpublished documents, to better understand how market structure and seller behaviour affect market performance. The study was conducted using the S-C-P model analytical approach. Weak oligopoly dominates the chickpea market in the research area (concentrated in the hands of few traders). The goal of the study was to fill the knowledge gap that existed on the topic, contribute to a proper understanding of the difficulties and enhance market development strategies for the benefit of producers, traders and other market participants. According to the research of the market structure, the district market has an oligopolistic market structure with a concentration ratio of 43.35%. In addition, the market is restricted by entry-level obstacles such as a lack of funding, licensing requirements, the issue of constant supply and a lack of prior expertise in chickpea trading activities. The oligopolistic market structure has also led to chickpea market behaviours that is distinguished by a market strategy where the traders have the upper hand in determining the chickpea price. The study focuses on raising farmers' educational levels, enhancing extension and finance services, building transportation facilities to provide producers more negotiating leverage and accessing improved production techniques as a way to choose the best marketing outlet. Government agencies and relevant parties must step in to address the issues by disseminating current market data on the chickpea industry, enhancing market connectivity and supplying the market with their goods at competitive prices.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.191","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45091268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use 一种潜在的人类使用的多年生脉冲作物——黑尾石(Onobrychis viiciolia)种子的营养品质

Legume Science Pub Date : 2023-02-20 DOI: 10.1002/leg3.189

Evan B. Craine, Muhammet Şakiroğlu, Tessa E. Peters, Spencer Barriball, Brandon Schlautman

{"title":"Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use","authors":"Evan B. Craine, Muhammet Şakiroğlu, Tessa E. Peters, Spencer Barriball, Brandon Schlautman","doi":"10.1002/leg3.189","DOIUrl":"10.1002/leg3.189","url":null,"abstract":"Onobrychis viciifolia (hereafter sainfoin) is an autotetraploid (2n = 4x = 28), allogamous insect-pollinated perennial legume originating from the Caucasus that has historically been cultivated as a forage. As a perennial legume, sainfoin has the potential to improve the sustainability of agriculture and food systems in multiple ways. Sainfoin can provide continuous living cover and biological nitrogen fixation to enhance soil fertility and health. It can also provide ecosystem services as a resource for pollinators and wildlife in addition to nitrogen fixation. Building on this history of valuable uses, The Land Institute is developing sainfoin as a pulse crop for human use. With the goal of supporting human diets with a sustainable, perennial protein source and nutrient-dense crop, this innovation requires a thorough understanding of the chemical composition of sainfoin seeds to ensure safety and potential nutritional quality. Using seeds from commercial sainfoin varieties developed for forage production, grown by commercial sainfoin seed growers in the western United States, this study evaluates seed composition as part of an ongoing investigation into sainfoin's potential as a novel pulse. We found crude protein content (38.78%) comparable with soybean and lupine, fat content (6.96%) comparable with lupine and chickpea, and starch (7.1%) and dietary fiber content (48.96%) comparable with lupine. Phytic acid content was higher than pulses (1790.89 mg). Ash (3.81%), iron (64.14 ppm), and zinc contents (61.63 ppm) were in the higher end of the range for pulses. This study indicates that sainfoin could become a novel, nutrient-dense crop for human nutrition. Future studies are required to further characterize seed composition and safety and demonstrate how common legume processing techniques may influence nutritional quality.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.189","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47486950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics 高粱-绿豆组合零食:挤压温度和水分对化学、功能和营养特性的影响

Legume Science Pub Date : 2023-02-13 DOI: 10.1002/leg3.186

Jashandeep Kaur, Baljit Singh, Arashdeep Singh

{"title":"Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics","authors":"Jashandeep Kaur, Baljit Singh, Arashdeep Singh","doi":"10.1002/leg3.186","DOIUrl":"10.1002/leg3.186","url":null,"abstract":"Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), and their effect on properties of snacks was examined. The results revealed that the elevation in temperature and moisture increased the antioxidant activity (ferric-reducing antioxidant power and 2,2-DiPhenyl-2-Picryl hydrazyl hydrate) and total phenolic content. This could be attributed to that the release of bound phenolics is accelerated by the extrusion treatment. However, higher temperature and lower moisture improved the functional properties such as expansion ratio, in vitro protein digestibility, overall acceptability, and expected glycemic index (50–51) of the snacks. A positive correlation was seen among slowly digestible starch and expected glycemic index of the snacks, water solubility index, and expansion ratio. A strong positive correlation was observed among total phenolic content and antioxidant activity. Higher barrel temperature (170°C) and a lower feed moisture (14%) were found to be the best combination to produce nutritious sorghum–mung bean-based snacks. Moreover, the snacks were found to be highly likeable among the sensory panel, which proves its commercialization properties.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46850104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour 研究了不同处理对大豆粉的影响，以及燕麦和大豆粉混合饼干的质量和感官评价

Legume Science Pub Date : 2023-02-10 DOI: 10.1002/leg3.181

Anusha Pokharel, Anish Dangal, Sunita Karki, Sujata Lamichhane, Prekshya Timsina, Anamika Bohara

{"title":"Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour","authors":"Anusha Pokharel, Anish Dangal, Sunita Karki, Sujata Lamichhane, Prekshya Timsina, Anamika Bohara","doi":"10.1002/leg3.181","DOIUrl":"10.1002/leg3.181","url":null,"abstract":"This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico-chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg−1 and phytic acid content of 13,280 μg kg−1. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg−1 phytic acid, and 50 mgTAE kg−1 tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti-nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti-nutritional factors.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.181","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46297152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of hermetic bags with polyethylene-lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia 埃塞俄比亚蚕豆(Vicia faba L.)种子长期储存的密闭袋与聚乙烯内衬聚丙烯袋的比较

Legume Science Pub Date : 2023-02-09 DOI: 10.1002/leg3.190

Astawus Esatu Seifu, Karta Kaske Kalsa, Hasen Seid Aweke, Girma Debele Dibaba

{"title":"Comparison of hermetic bags with polyethylene-lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia","authors":"Astawus Esatu Seifu, Karta Kaske Kalsa, Hasen Seid Aweke, Girma Debele Dibaba","doi":"10.1002/leg3.190","DOIUrl":"10.1002/leg3.190","url":null,"abstract":"Poor storage facilities expose seeds to deterioration, resulting in low seed quality under a prolonged storage time. We compared the performance of five bag types: Two hermetic bags (Super GrainPro bag [SGB] and Purdue Improved Crop Storage bag [PICS]), with three non-hermetic bags (woven polypropylene bag lined with polyethylene [WPP lined with PE], polypropylene bags [PP], and jute bags) for the storage of faba bean seeds for 24 months. Faba bean seed quality was assessed under ambient conditions after 0, 6, 12, 18, and 24 months of storage. Parameters investigated include seed moisture content, thousand seed weight, germination percentages, vigor index I and II, speed of germination, percentage of insect-damaged seed, and insect counts. Results indicated that there was a significant (P ≤ 0.01) interaction of bag types and duration for all tested parameters. Hermetic bags and WPP lined with PE maintained germination percentage above 90% during 12 months of storage. The vigor index remained above 1600 mg% for hermetic bags and WPP lined with PE during 12 months of storage. However, non-hermetic bags exhibited a rapid drop in vigor index beginning from 6 months of storage. Hermetic bags and WPP lined with PE allowed minimal insect breeding and hence decreased the seed damage caused by insects. The present results demonstrated that in addition to the PICS bags and SGB, the WPP lined with PE can be used for short-period storage for up to 12 months without incurring a significant loss of seed quality. Hence, we recommend the introduction of WPP lined with PE as faba bean seed storage technique under conditions where hermetic bags are inaccessible to resource-poor farmers.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.190","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48530461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Previous legume crop influences winter barley yield, N fertilizer response, and malting quality in Missouri 以前的豆科作物影响密苏里州冬大麦产量、氮肥反应和麦芽品质

Legume Science Pub Date : 2023-02-08 DOI: 10.1002/leg3.182

Michael Joseph William Maw, Isaac Lepcha, Harley D. Naumann

{"title":"Previous legume crop influences winter barley yield, N fertilizer response, and malting quality in Missouri","authors":"Michael Joseph William Maw, Isaac Lepcha, Harley D. Naumann","doi":"10.1002/leg3.182","DOIUrl":"10.1002/leg3.182","url":null,"abstract":"The rapid growth in the craft brewing industry is increasing the demand for winter barley production. Little recent research exists on producing winter barley for malting in the lower Midwestern United States, with a lack of understanding how previous legumes crops grown in rotation with winter barley interact with nitrogen (N) fertilization rates to affect grain yield and malting quality. To investigate these topics, a preliminary, 1-year study was conducted in Missouri, USA, to test how growing soybean, a common rotational crop, and sunn hemp, a specialty forage crop, prior to winter barley, as well as two fall N fertilization rates (22.4 and 44.8 kg N ha−1), affected barley grain yield. Barley grain yield was unaffected by the previous legume crop choice or the fall N fertilization rate, suggesting that either crop provided adequate residual N to the succeeding barley crop. Additionally, malting quality was analyzed from representative grain samples to reveal adequate levels suitable for use in the craft brewing industry. This study's results reveal preliminary data supporting winter barley production in the lower Midwestern United States, with an indication that previously grown legume crops impact crop yield greater than fall N fertilizer rate.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44853804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of legume-based materials in encapsulation technology: A review 豆科基材料在包封技术中的应用综述

Legume Science Pub Date : 2023-02-05 DOI: 10.1002/leg3.188

Md. Forshed Dewan, M. Amdadul Haque

{"title":"Application of legume-based materials in encapsulation technology: A review","authors":"Md. Forshed Dewan, M. Amdadul Haque","doi":"10.1002/leg3.188","DOIUrl":"10.1002/leg3.188","url":null,"abstract":"There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on vastness. The delicate bioactive substances are encapsulated using a variety of wall materials. This review article discusses the applications of legume-based materials for applications in encapsulation technology. The traditional and modern encapsulating techniques are listed. Legume flour, proteins, and starch are effective transporters for the unstable and highly reactive components. Besides physical, biochemical, and chemical modifications of legume-based proteins and their combinations with polysaccharides are the advanced stages of research. Some functional features of legume proteins have been enhanced by various modifications and combinations with polysaccharides. As a consequence, significant effectiveness has been achieved in encapsulation efficiency. Few active core materials produced from legumes have been effectively enclosed with other wall materials. Furthermore, encapsulated products containing legume wall material have been shown to demonstrate controlled release and increased bioavailability of bioactive components. More research investigations are required to study the health implications of both short-term and long-term consumption of these encapsulated products. Legume-based materials (flour, protein, and starch) possess suitable physical and chemical properties and, as such, offer great potential for commercial use in encapsulation technology.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.188","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44070763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in legume protein-based colloidal systems 豆类蛋白质胶体系统研究进展

Legume Science Pub Date : 2023-02-01 DOI: 10.1002/leg3.185

Mohammad Tarahi, Jasim Ahmed

引用次数: 0

Genome-wide association study of variation in cooking time among common bean (Phaseolus vulgaris L.) accessions using Diversity Arrays Technology markers 利用多样性阵列技术标记对菜豆（Phaseolus vulgaris L.）材料烹饪时间变化的全基因组关联研究

Legume Science Pub Date : 2023-01-27 DOI: 10.1002/leg3.184

Samuel Wanjohi Wahome, Mwangi Stephen Githiri, Peter Kahenya Kinyanjui, Mary Esther Muyoka Toili, Geert Angenon

{"title":"Genome-wide association study of variation in cooking time among common bean (Phaseolus vulgaris L.) accessions using Diversity Arrays Technology markers","authors":"Samuel Wanjohi Wahome, Mwangi Stephen Githiri, Peter Kahenya Kinyanjui, Mary Esther Muyoka Toili, Geert Angenon","doi":"10.1002/leg3.184","DOIUrl":"10.1002/leg3.184","url":null,"abstract":"Stored grains of common bean (Phaseolus vulgaris L.) develop the hard-to-cook trait (HTC), which is manifested in a prolonged cooking time, thereby imposing time and energy constraints. The objective of this study was to determine variation in cooking time among common bean genotypes and to identify single nucleotide polymorphism (SNP) markers associated with cooking time.Seeds of 222 common bean accessions sourced from Kenyan institutions were multiplied in the Jomo Kenyatta University of Agriculture and Technology (JKUAT) field in 2019. The freshly harvested seeds and those stored at 35°C and 50% red haricot (RH) for 4 months for accelerated aging were soaked in distilled water for 16 h and evaluated for cooking time using the finger-pressing method. The accessions were also genotyped to determine variation in SNP markers using Diversity Arrays Technology Sequencing (DArTseq). Genome-wide association study (GWAS) analysis was conducted to identify SNPs significantly associated with cooking time.The study revealed significant differences (p ≤ 0.05) within and between fresh and aged bean accessions. Fresh seeds had a lower cooking time with a mean of 40.8 min and ranged from 28.1 to 72.2 min, whereas aged seeds had a higher average cooking time of 54.1 min and ranged from 32.1 to 96.3 min. GWAS identified a region in Chromosome 10 to be significantly (p ≤ 0.05) associated with the cooking time of aged seeds. Consequently, two potential candidate genes Phvul.010G038000 and Phvul.010G038100 were revealed. The characterized common bean accessions and the identified SNP markers can be utilized in breeding programs to improve the cooking quality of the common bean.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.184","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42707270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0