Study of some factors affecting water absorption by faba beans during soaking

Abstract

Water absorption by faba beans ( Vicia faba) was determined by recording the weight increase in beans with respect to time. Temperature affected the rate of water absorption since the rates increased with increasing temperatures. The effects of soaking in the different concentrations of sodium bicarbonate have been studied. The rate of water absorption decreased with increasing concentrations of sodium bicarbonate in soaking solutions. The rate of water absorption did not correlate with protein content and it showed little correlation with the size and density of faba beans. A diffusion model was used to describe the absorption of water by beans. Diffusivity was not dependent upon the water content in beans.