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Aceptación de tres líneas de fríjol (Phaseolus vulgaris L.) mejorado nutricionalmente por los consumidores nicaragüenses

Keywords: beans (phaseolus vulgaris l.), food fortified, food analysis, food technology/methods, sensory evaluation, food preferences, consumer satisfaction.

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objective: using sensory evaluation methods, assess acceptability and preference with respect to three nutritionally improved bean lines (phaseolus vulgaris l.): (a) 187 sdcf 15488, (b) 194 sdcf 15488 and (c) mib 395, as well as a local check, (d) inta rojo. materials and methods: seventy six farmers, who grow and consume beans, from two departments in northern nicaragua, participated. two sensory evaluation methods were applied: acceptability (overall and by attribute) and preference. results: there were no statistically significant differences in the scores assigned to overall acceptability or the smell, color, taste and texture attributes (p>0,05). for preference, there was no difference in the percentage of persons who preferred each of the four beans. conclusions: among four beans, there was no difference in farmers′ acceptability or preference, suggesting that nutritionally improved beans can be delivered to rural nicaraguans; farmers in these regions should be informed of the agronomic characteristics of these beans.


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