Chemical composition of seeds and green beans of common bean varieties, breeded in Omsk State Agrarian University under conditions of southern forest-steppe zone of Western Siberia
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The article considers the biochemical composition of green beans and seeds of common beans varieties, breeded in Omsk State Agrarian University named after P.A. Stolypin (OmSAU). The research was conducted in 2014–2016. Varieties of locally breeded beans, in comparison with the standards, have advantages in the content of protein, zinc, iodine, calcium, iron, sugar; green bean technological properties and tenderizing of seeds during cooking, which becomes an indispensable component of the diet.