Interrelationships among yield and food quality characters: A factor analysis approach

By:

HOSFIELD, G.L

Contributor(s):

Material type: Article

ArticleLanguage: English Description: p. 75-80Subject(s): LOC classification:

26978

In: In: Michigan State University. Agricultural Experiment Station. Saginaw Valley bean-beet research farm and related bean- beet research: 1980 Research ReportSummary: Se realizo un expt. para evaluar la aplicacion del analisis factorial al trabajo de fitomejoramiento del frijol para examinar las interrelaciones entre rendimiento, proteina y 16 caracteristicas sensoriales y de calidad de coccion del frijol. Se consideraron los factores termico, de remojo, de humedad, color del frijol cocido y seco y proteina. El factor de remojo y el termico explican casi la mitad (45.7 por ciento) de la variacion total en los datos originales y fueron los factores mas importantes. Estas 2 caracteristicas de la calidad de coccion del frijol seco son procesos separados e independientes. Aunque el frijol generalmente se remoja antes de la coccion, los resultados indican que el grado de hidratacion del frijol no esta relacionado con las propiedades de coccion. (CIAT)Summary: An expt. was carried out to evaluate the application of factor analysis in bean breeding research and to examine interrelationships between bean yield, protein, and 16 sensory and cooking quality traits. Soaking, thermal, moisture, cooked and dry bean color, and protein factors were considered. The soaking and thermal factors accounted for nearly half (45.7 percent) of the total variation in the original data and were the most important factors. These 2 characteristics of dry bean cooking quality are separate and independent processes. Although dry beans are generally soaked prior to cooking, results indicate that the degree of hydration of beans is not related to cooking properties. (CIAT)

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Book Chapters	CIAT Library Document collection CINFOS	Document Collection CINFOS	26978 (Browse shelf(Opens below))	c.1	Short Loan

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Se realizo un expt. para evaluar la aplicacion del analisis factorial al trabajo de fitomejoramiento del frijol para examinar las interrelaciones entre rendimiento, proteina y 16 caracteristicas sensoriales y de calidad de coccion del frijol. Se consideraron los factores termico, de remojo, de humedad, color del frijol cocido y seco y proteina. El factor de remojo y el termico explican casi la mitad (45.7 por ciento) de la variacion total en los datos originales y fueron los factores mas importantes. Estas 2 caracteristicas de la calidad de coccion del frijol seco son procesos separados e independientes. Aunque el frijol generalmente se remoja antes de la coccion, los resultados indican que el grado de hidratacion del frijol no esta relacionado con las propiedades de coccion. (CIAT) spa

An expt. was carried out to evaluate the application of factor analysis in bean breeding research and to examine interrelationships between bean yield, protein, and 16 sensory and cooking quality traits. Soaking, thermal, moisture, cooked and dry bean color, and protein factors were considered. The soaking and thermal factors accounted for nearly half (45.7 percent) of the total variation in the original data and were the most important factors. These 2 characteristics of dry bean cooking quality are separate and independent processes. Although dry beans are generally soaked prior to cooking, results indicate that the degree of hydration of beans is not related to cooking properties. (CIAT) eng