Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties.

Peter K Kinyanjui,Daniel M Njoroge,Daniel S Ndaka,Anselimo O Makokha,Marc Hendrickx,Stefanie Christiaens

doi:10.1002/fsn3.188

Peter K Kinyanjui, Daniel M Njoroge + Show 4 more

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https://doi.org/10.1002/fsn3.188

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Abstract

The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans.

Highlights

Common dry beans (Phaseolus vulgaris L.) are one of the world’s most important sources of human dietary protein (Pachio 1993; Leterme and Munoz 2002) and constitute an essential part of the diet for over 700 million people in the world (Leterme and Munoz 2002)
The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans
Production of common beans is characterized by a large variety of beans of different cooking properties

Summary

Introduction

Common dry beans (Phaseolus vulgaris L.) are one of the world’s most important sources of human dietary protein (Pachio 1993; Leterme and Munoz 2002) and constitute an essential part of the diet for over 700 million people in the world (Leterme and Munoz 2002) Their consumption in Eastern and Southern Africa exceeds 50 kg per person per year (Wortmann and Kirkby 1998). Production of common beans is characterized by a large variety of beans of different cooking properties These cooking properties are dependent on several factors that include the seed size, variety, storage time, and conditions, precooking treatments as well as cooking methods (Uebersax et al 1991; Nyakuni et al 2008). Dry beans are underutilized because of the long preparation times needed to achieve required palatability which raises the cost of their preparation (Vindiola et al 1986; Uebersax et al 1991)

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