Canning Quality Evaluation of Common Bean (Phaseolus vulgaris L.) Varieties Grown in the Central Rift Valley of Ethiopia
Selection of high canning quality common bean has a paramount importance in canning industryand canning quality is mostly evaluated by using combination of different parameters. The aim of this study was to evaluate the canning quality of common bean varieties together with physico-chemical properties, proximate composition, minerals, phytochemicals and bioavailability of micronutrients. Canning quality was evaluated by using three different canning mediums such as brine, brine with 10 mg kg-1CaCl2 and tomato sauce. In all three canning mediums, the common bean varieties showed significant differences in their canning quality traits. Percentage washed drained weight ranged between 55.05-62.66, 53.44-60.78, 51.34-56.77 for beans canned in brine, brine with 10 mg kg-1 CaCl2 and tomato sauce, respectively. The results revealed the optimum hydration coefficient value of 1.8 for all common bean varieties. Visual appearances, splits, degree of clumping, starchiness, flavor and taste and seed size were also determined through a visual rating procedure as canning quality traits. Awash Melka and Awash-1 bean varieties revealed a good canning quality and Argene bean variety also showed a promising canning quality. However, Chercher and Omer bean varieties were not good enough for canning purpose. Therefore, the information generated in this study could be used by government, agricultural research centers, bean exporters or other stakeholders to enhance production and export of high canning quality common bean varieties.
Keywords: Bean Canning Process; Bioavailability of Micronutrients; Common Beans; Canning Mediums; Canning Quality
Copyright is owned by the Haramaya University.
This journal provides immediate open access to its content, upon registration, on the principle that making research freely available to the public supports a greater global exchange of knowledge.
East African Journal of Sciences by Haramaya University is licensed under a Creative Commons Attribution 4.0 International License.
Based on a work at https://haramayajournals.org/index.php/ej.
This license lets others distribute, remix, tweak, and build upon the work as long as they credit for the original creation.