EFFECT OF GROWING LOCATION ON SENSORY PRO PERTIES AND NUTRITIONAL CHARACTERISTICS OF BLACK BEANS (PHASEOLUS-VULGARIS L)

The present research consisted of an evaluation of five genotypes harv ested from six growing locations. Variables of sensory properties, coo king quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tan nins. Taking this location off, the analysis show little effect of gen otype or growing location in regard to determined properties. The geno types with lower content of tannins were PV and BV. The content of lec tins were in general low for all samples and the diferences between ge notypes were not statistically significant (p<0.05) but they did for g rowing location.