APPLICATIONS OF ÑUÑA BEANS IN FOOD SCIENCE: LITERATURE REVIEW

The ñuña bean (ÑB), is a variety of the common bean (Phaseolus vulgaris L.) that is native to the Andes. Although morphologically similar to other bean varieties, the ÑB is cooked using dry heat, which causes the cotyledons to expand to create a tasty, nutrient rich snack, which has been enjoyed by Andean people long before the Colombian exchange. In this literature review, we will discuss the history, preparation, morphology, nutrition, food science applications, and agronomy of ÑB. We will also use references that might not be well-known to the scientific community. Although not a commonly evaluated food, the ÑB seems poised to become more well-known and cultivated worldwide, thanks to progress in breeding ÑB cultivars that can be grown outside of its native range.