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Full-Text Articles in Life Sciences
The Role Of Genotype And Production Environment In Determining The Cooking Time Of Dry Beans (Phaseolus Vulgaris L.), Karen A. Cichy, Jason A. Wiesinger, Matthew Berry, Susan Nchimbi‐Msolla, Deidre Fourie, Timothy G. Perch, Daniel Ambechew, Phillip N. Miklas
The Role Of Genotype And Production Environment In Determining The Cooking Time Of Dry Beans (Phaseolus Vulgaris L.), Karen A. Cichy, Jason A. Wiesinger, Matthew Berry, Susan Nchimbi‐Msolla, Deidre Fourie, Timothy G. Perch, Daniel Ambechew, Phillip N. Miklas
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Dry bean (Phaseolus vulgaris L.) is a nutrient‐dense food rich in proteins and minerals. Although a dietary staple in numerous regions, including Eastern and Southern Africa, greater utilization is limited by its long cooking time as compared with other staple foods. A fivefold genetic variability for cooking time has been identified for P. vulgaris, and to effectively incorporate the cooking time trait into bean breeding programs, knowledge of how genotypes behave across diverse environments is essential. Fourteen bean genotypes selected from market classes important to global consumers (yellow, cranberry, light red kidney, red mottled, and brown) were grown …
Identification Of Climate And Genetic Factors That Control Fat Content And Fatty Acid Composition Of Theobroma Cacao L. Beans, Guiliana M. Mustiga, Joe Morrissey, Joseph Conrad Stack, Ashley Duval, Stefan Royaert, Johannes Jansen, Carolina Bizzotto, Cristiano Villela-Dias, Linkai Mei, Edgar B. Cahoon, Ed Seguine, Jean Philippe Marelli, Juan Carlos Motamayor
Identification Of Climate And Genetic Factors That Control Fat Content And Fatty Acid Composition Of Theobroma Cacao L. Beans, Guiliana M. Mustiga, Joe Morrissey, Joseph Conrad Stack, Ashley Duval, Stefan Royaert, Johannes Jansen, Carolina Bizzotto, Cristiano Villela-Dias, Linkai Mei, Edgar B. Cahoon, Ed Seguine, Jean Philippe Marelli, Juan Carlos Motamayor
Center for Plant Science Innovation: Faculty and Staff Publications
The main ingredients of chocolate are usually cocoa powder, cocoa butter, and sugar. Both the powder and the butter are extracted from the beans of the cacao tree (Theobroma cacao L.). The cocoa butter represents the fat in the beans and possesses a unique fatty acid profile that results in chocolate’s characteristic texture and mouthfeel. Here, we used a linkage mapping population and phenotypic data of 3,292 samples from 420 progeny which led to the identification of 27 quantitative trait loci (QTLs) for fatty acid composition and six QTLs for fat content. Progeny showed extensive variation in fat levels …