Over the past years, the shift toward plant‐based foods has largely increased the global
awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) …

Legumes are an important and sustainable source of protein, dietary fiber and
phytochemicals. Due to their composition, legumes have been used in enriched foodstuffs …

Dry beans are an affordable, nutritious food that often require long cooking times. Storage
time and conditions, growing environment, and genotype influence cooking times. Little is …

Abstract Identification of Hard to Cook (HTC) chickpeas in a rapid, non-destructive manner is
crucial for the pulse processing industry. This study investigated the potential of near …

Problem Timely and accurate plant growth monitoring is crucial for precision crop
management. Traditional remote sensing methods use a single agronomic parameter to …

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 …

The cooking time of beans is an important quality indicator which can change considerably
during ageing. Therefore, this study investigated the potential of near-infrared spectroscopy …

Some yellow-colored market classes of dry bean (Phaseolus vulgaris L.) are valued by
consumers as an easy-to-digest, fast cooking alternative to darker colored red and black …

The cooking time of common beans is influenced by genotype and storage conditions. This
study aimed to use near-infrared (NIR) spectra of milled, freshly harvested (fresh) beans to …

Legumes are consumed in various foods, and people frequently expect desirable
characteristics from them, such as low cooking times, which minimizes the time and energy …