Effects of altitude above sea level on the cooking time and nutritional value of common beans

@article{Bressani1996EffectsOA,
  title={Effects of altitude above sea level on the cooking time and nutritional value of common beans},
  author={Ricardo Bressani and C Chon},
  journal={Plant Foods for Human Nutrition},
  year={1996},
  volume={49},
  pages={53-61}
}
The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of theOstua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein… 
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