Predicting functional properties of fresh and aged dry common beans from near infrared spectra: A focus on antinutrient mineral ratios and cooking behaviour KU Leuven
Common dry beans are among the most commonly consumed legumes in many parts of the world as important sources of essential nutrients. However, a storage-induced defect called Hard-to-Cook (HTC) adversely affects their consumption desirability in terms of cooking behaviour, texture and colour. Knowledge on the effect of storage and subsequent processing on macronutrient digestibility, micronutrients bio-accessibility and bioactive components ...