Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content

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dc.creatorMbiu, Julius
dc.creatorAssefa, Teshale
dc.creatorMukankusi, Clare
dc.creatorRubyogo, Jean Claude
dc.creatorPhilipo, Mashamba
dc.date2025-09-26
dc.date2026-02-05T14:50:42Z
dc.date2026-02-05T14:50:42Z
dc.date.accessioned2026-06-27T13:36:24Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/181225
dc.identifier.urihttp://hdl.handle.net/123456789/64670
dc.languageen
dc.publisherFrontiers Media
dc.rightsOpen Access
dc.sourceMbiu, J.; Assefa, T.; Mukankusi, C.; Rubyogo, J.C.; Philipo, M.; (2025) Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content. Frontiers in Nutrition 12: 1658338. ISSN: 2296-861X
dc.subjectconsumer behaviour
dc.subjectprotein content
dc.subjectcooking methods
dc.subjectnutrition assessment
dc.subjectbean
dc.subjectseed coat
dc.subjectmineral content
dc.titleConsumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content
dc.typeJournal Article

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