Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations

Background and Objectives Popping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball‐like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition, functional properties, and their impact on the popping efficiency of 20 popping bean samples from different lines, harvest seasons, and locations. Findings Results showed significant differences (p