Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi
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 resi...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/173696 |
| _version_ | 1855543327540117504 |
|---|---|
| author | Muroki, Mary W. Waswa, Lydiah M. Fungo, Robert Kabwama, Andrew Eric, Nduwarugira Nepomuscene, Ntukamazina Ndabashinze, Blaise Mahungu, Symon M |
| author_browse | Eric, Nduwarugira Fungo, Robert Kabwama, Andrew Mahungu, Symon M Muroki, Mary W. Ndabashinze, Blaise Nepomuscene, Ntukamazina Waswa, Lydiah M. |
| author_facet | Muroki, Mary W. Waswa, Lydiah M. Fungo, Robert Kabwama, Andrew Eric, Nduwarugira Nepomuscene, Ntukamazina Ndabashinze, Blaise Mahungu, Symon M |
| author_sort | Muroki, Mary W. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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 ( p < .05) sensory scores on color, aroma, taste, texture, and overall acceptability. Therefore, the physical traits of cooked biofortified common bean varieties are a major contributor to varietal disparities in consumer acceptance studies. These parameters can greatly impact the adoption of dry biofortified common beans and could be of concern to common bean breeders. |
| format | Journal Article |
| id | CGSpace173696 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1736962025-11-05T12:47:28Z Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi Muroki, Mary W. Waswa, Lydiah M. Fungo, Robert Kabwama, Andrew Eric, Nduwarugira Nepomuscene, Ntukamazina Ndabashinze, Blaise Mahungu, Symon M common beans consumer behaviour varieties biofortification phaseolus plant breeding organoleptic properties 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 ( p < .05) sensory scores on color, aroma, taste, texture, and overall acceptability. Therefore, the physical traits of cooked biofortified common bean varieties are a major contributor to varietal disparities in consumer acceptance studies. These parameters can greatly impact the adoption of dry biofortified common beans and could be of concern to common bean breeders. 2024-05 2025-03-18T15:31:41Z 2025-03-18T15:31:41Z Journal Article https://hdl.handle.net/10568/173696 en Open Access application/pdf Wiley Muroki, M.W.; Waswa, L.M.; Fungo, R.; Kabwama, A.; Eric, N.; Nepomuscene, N.; Ndabashinze, B.; Mahungu, S.M. (2024) Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi. Food Science & Nutrition 12(5): p. 3199-3213. ISSN: 2048-7177 |
| spellingShingle | common beans consumer behaviour varieties biofortification phaseolus plant breeding organoleptic properties Muroki, Mary W. Waswa, Lydiah M. Fungo, Robert Kabwama, Andrew Eric, Nduwarugira Nepomuscene, Ntukamazina Ndabashinze, Blaise Mahungu, Symon M Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi |
| title | Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi |
| title_full | Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi |
| title_fullStr | Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi |
| title_full_unstemmed | Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi |
| title_short | Sensory properties of selected biofortified common bean Phaseolus vulgaris varieties grown in Burundi |
| title_sort | sensory properties of selected biofortified common bean phaseolus vulgaris varieties grown in burundi |
| topic | common beans consumer behaviour varieties biofortification phaseolus plant breeding organoleptic properties |
| url | https://hdl.handle.net/10568/173696 |
| work_keys_str_mv | AT murokimaryw sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi AT waswalydiahm sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi AT fungorobert sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi AT kabwamaandrew sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi AT ericnduwarugira sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi AT nepomuscenentukamazina sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi AT ndabashinzeblaise sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi AT mahungusymonm sensorypropertiesofselectedbiofortifiedcommonbeanphaseolusvulgarisvarietiesgrowninburundi |