<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342023000900302</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v14i29.3542</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[El almacenamiento prolongado afecta la calidad nutricional y el tiempo de cocción del frijol ayocote]]></article-title>
<article-title xml:lang="en"><![CDATA[Prolonged storage affects the nutritional quality and cooking time of ayocote beans]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-Herrera]]></surname>
<given-names><![CDATA[Priscila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Taboada-Gaytán]]></surname>
<given-names><![CDATA[Oswaldo Rey]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico Superior de Ciudad Serdán  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[San Pedro Cholula Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>10</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>10</month>
<year>2023</year>
</pub-date>
<volume>14</volume>
<numero>spe29</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342023000900302&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342023000900302&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342023000900302&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El consumo de frijol ayocote es recomendable por su alto contenido de proteína, pero los productores rurales prefieren consumir frijol común y almacenar las semillas de ayocote para su consumo ocasional o hasta que su demanda en el mercado haga más rentable su comercialización. Se estudió el efecto del periodo de almacenamiento sobre el tiempo de cocción y la calidad nutricional de las semillas de frijol ayocote. Durante el año 2021 se determinó el contenido de carbohidratos, ceniza, fibra, grasa y proteína, así como los tiempos de cocción de semillas de ayocote de una variedad con color de grano negro producidas en diferentes años (2017, 2018, 2019 y 2020) y localidades. Se utilizaron como testigos una variedad de frijol ayocote con semilla de color blanco y una de frijol común de color negro (CPV-F52) producidas en 2020. Los datos se analizaron bajo un diseño completamente al azar con tres repeticiones; la comparación de medias se hizo con la prueba de Tukey (p&lt; 0.05). Las semillas de ayocote de los años 2017 y 2018 presentaron porcentajes de proteína (22.49% y 22.77%) y tiempos de cocción (253 y 226 min) similares, mientras que las producidas en 2020 tuvieron 25.43% y 108 min, respectivamente; la variedad CPV-F52 presentó un contenido de proteína de 27.61% y un tiempo de cocción de 105 min. El contenido de proteína de las semillas de frijol ayocote disminuye conforme aumenta el periodo de almacenamiento, mientras que el tiempo de cocción se incrementa de manera proporcional a la duración del almacenamiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The consumption of ayocote beans is recommended because of their high protein content, but rural producers prefer to consume common beans and store ayocote seeds for occasional consumption or until their demand in the market makes their commercialization more profitable. The effect of the storage period on the cooking time and nutritional quality of ayocote bean seeds was studied. During 2021, the content of carbohydrates, ash, fiber, fat, and protein was determined, as well as the cooking times of ayocote seeds of a variety with black grain produced in different years (2017, 2018, 2019, and 2020) and localities. One variety of ayocote beans with white seed and one of common black beans (CPV-F52) produced in 2020 were used as controls. Data were analyzed under a completely randomized design with three repetitions; the comparison of means was made with Tukey's test (p&lt; 0.05). The ayocote seeds of 2017 and 2018 presented similar percentages of protein (22.49% and 22.77%) and cooking times (253 and 226 min), while those produced in 2020 had 25.43% and 108 min, respectively; the CPV-F52 variety presented a protein content of 27.61% and a cooking time of 105 min. The protein content of ayocote bean seeds decreases as the storage period increases, while the cooking time increases proportionally to the duration of storage.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Phaseolus coccineus]]></kwd>
<kwd lng="es"><![CDATA[cocción de la semilla]]></kwd>
<kwd lng="es"><![CDATA[contenido de proteína]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus coccineus]]></kwd>
<kwd lng="en"><![CDATA[protein content]]></kwd>
<kwd lng="en"><![CDATA[seed cooking]]></kwd>
</kwd-group>
</article-meta>
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<surname><![CDATA[Cariño-Cortés]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Bernardino-Nicanor]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de las proteínas del frijol ayocote (Phaseolus coccineus L.)]]></article-title>
<source><![CDATA[Inv. y Des. en Cien. y Tec. De Aliment.]]></source>
<year>2016</year>
<volume>1</volume>
<page-range>1-6</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
