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dc.creatorBeebe, Steveen_US
dc.date2017-02-12en_US
dc.date.accessioned2017-03-16T06:54:45Z
dc.date.available2017-03-16T06:54:45Z
dc.identifierhttps://mel.cgiar.org/reporting/download/hash/fXUhGXvSen_US
dc.identifier.citationSteve Beebe. (12/2/2017). Developing new bean products in Kenya, Uganda and Rwanda through private sector collaborations.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/6503
dc.description.abstractOne of the initiatives targeted “dry” precooked beans and the other “wet” precooked beans. The “dry” precooked bean is dehydrated after processing but retains the main character of the dry beans (colour, storage under normal room temperatures but can be cooked within 10-15 mins to make a meal (trading under Sisi products). New processing methods available to the private sector can be harnessed to enhance the nutritional quality, palatability, nutrient digestibility and iron bioavailability of beans. Extrusion is a popular method in food processing that is being promoted for bean-based products development in Uganda.en_US
dc.formatDOCXen_US
dc.languageenen_US
dc.rightsCC-BY-4.0en_US
dc.titleDeveloping new bean products in Kenya, Uganda and Rwanda through private sector collaborationsen_US
dc.typeReporten_US
cg.subject.agrovocagricultureen_US
cg.contributor.centerInternational Center for Tropical Agriculture - CIATen_US
cg.contributor.crpCGIAR Research Program on Grain Legumes - GLen_US
cg.contributor.funderNot Applicableen_US
cg.coverage.regionEastern Africaen_US
cg.coverage.countryKEen_US
cg.coverage.countryUGen_US
cg.contactS.BEEBE@CGIAR.ORGen_US
dc.identifier.statusOpen accessen_US


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