Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking (original) (raw)
Related papers
2017
Production of common beans (Phaseolus vulgaris L.) in Kenya is characterized by a large variety of beans of different cooking properties. Despite the well-known nutritional and functional benefits of bean consumption, the hard-to-cook (HTC) defect continues to be a major hindrance to the widespread consumption of beans. Pre-cooking treatments can play a major role in reducing the cooking times of the beans and thus increase the acceptability and consumption of beans. This requires innovative scientific and technological approaches for altering the physico-chemical properties of the beans to meet certain functionalities. One such approach is soaking of the beans prior to cooking. The aim of this study was to provide quantitative information on the effect of soaking in different brine solutions on the cooking quality of different bean varieties grown in Kenya. During this study, four common dry bean varieties were soaked in deionised water at varying temperatures (20-50C) to determine...
… Journal of Food …, 2010
Bean soaking seems to be unanimously recommended by scientists; however, there is no consensus regarding the need to discard the soaking water before cooking. Thus, the present study proposes to review the influence of maceration on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water, in an attempt to achieve agreement among scientists. The article search was done in a systematic way and eleven studies were found. Of these, three compared the use or not of the soaking water for cooking, seven of them discarded the soaking water and one used the soaking water. This review discusses each nutrient and antinutrient regarding the effects of soaking and compares them with other studies done with legumes. The results were not unanimous but there was a greater advantage to discarding the soaking water before cooking.
Journal of Food Science and Technology-mysore
Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. In current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture of different Iranian red kidney beans to determine the best lines and the best soaking time related to them for industrial use. D81083 line had the highest level of water absorption after 24 h soaking followed by Akhtar and KS31164 lines while Azna, Goli and Naz lines had the lowest level of water absorption (p < 0.05). Akhtar and Sayyad had the highest level of splitting while KS31164 had the lowest level of splitting (p < 0.05). Soaking of Akhtar line for 24 h caused the highest level of water absorption accompanied with low splitting level. 24 h soaking and longer cooking time is recommended for Sayyad, while 12 h soaking and longer cooking time is recommended for KS31164 line. 24 h soaking causes higher level of water absorption and lower level of splitting in Derakhshan line. The effects of line, cooking and soaking time on red bean texture were significant (p < 0.01).
Hydration and culinary profile of improved common bean (Phaseolus vulgaris L) cultivars
Rwanda Journal of Agricultural Sciences, 2020
Fifteen improved bean cultivars were evaluated for their culinary properties against landrace (control) from different growth altitudes cultivated in Rwanda. Standardised methods were adopted to analyze properties of soaked and unsoaked beans: cooking time, water absorption capacity and percentage splitting of the seed coats, broth pigment and texture of the cooked beans. Cooking time for soaked beans (µ = 55.2 min) was less compared to unsoaked beans (µ = 133.3 min) across all growth altitudes. Water absorption during cooking by soaked bean (µ = 5.4 gm) was only slightly less than unsoaked beans (µ = 6.6 gm). Mean splitting of beans during cooking by soaked beans (µ = 29.8 %) was more than unsoaked beans (µ = 8.6%). Pearson correlation analysis was positive between soaked and unsoaked seed variants for cooking time, water absorption and splitting of seed coat and cotyledon but not significant at 5% level. Majority of the bean cultivars (93.75%) cooked well upon soaking. Yet, evaluation of soaked beans across different growth altitudes was not significant at 5 % level when compared with control for cooking time and water absorption. This concluded that the improved varieties did not influence the culinary properties of soaked beans irrespective of growth altitude. Texture of all soaked and cooked cultivars showed almost similar texture within 50min of cooking, except Gasirida which remained undercooked. Broths of all cultivars, irrespective of soaking, were pigmented (88%) except RWV3006 and CAB2.
Effect of soaking and cooking on nutritional quality and safety of legumes
Nutrition & Food Science, 2008
PurposeLegumes are widely grown and are consumed as a source of plant protein throughout the world. They rank second after cereals with respect to their consumption order. Legumes have anti‐nutritional factors which make their uses limited. This study aims to check the effect of soaking and cooking on the anti‐nutrient contents and nutritional quality of the legumes.Design/methodology/approachFive legumes (white kidney bean, red kidney bean, lentil, chickpea, and white gram) frequently used by the masses were selected for soaking and cooking trials. Legumes were tested for their weight, volume, density, swelling capacity and water absorption capacity before soaking and cooking. Legumes were soaked in simple water, 2 per cent sodium chloride solution, acetic acid and sodium bicarbonate and cooked in a beaker with 1 : 5 seed water ratio to uniform soft mass. After soaking and cooking, legumes were tested for anti‐nutrients (phytic acid and tannin) and their nutritional quality.Finding...
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
Food Science & Nutrition, 2014
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 CaCl 2 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.
Effect of Soaking on Polyphenol Content and Cooking Time of Kidney Beans (Phaseolus Vulgaris L)
Kidney beans (Phaseolus vulgaris L) are good source of important nutrients with good amount of protein, mineral matter, crude fiber, and carbohydrates. However, anti-nutritional factors reduce the quality as they interfere in biological utilization of the nutrients in legumes. In the present study the effect of soaking on cooking time and total phenol, tannin concentration of two types of kidney beans was studied. It was observed that quality improvement of kidney beans can be done through the application of soaking. It was observed that soaking reduced the concentration of total phenols and tannins by 9.31 % and 56 % respectively for small red kidney beans while reduction of total phenols and tannins content observed in local cultivar after soaking was 2.9% and 37.65 % respectively. Statistically significant difference (p<0.05) has been observed between the values of total phenols and tannins in both the kidney beans. Soaking also reduced the cooking time of both the kidney beans by 50-66 percent. Physical characteristics like size and color also seen to have an impact on the anti-nutritional content and cooking time of both the kidney beans.
Journal of Food Processing and Preservation, 2016
Cooking quality of common beans greatly influences acceptability. The objective of this study was to quantify the effect of bean type, storage time, temperature and relative humidity (RH) on the cooking time of four bean types grown in Kenya. Beans were stored under different temperature (25, 35 and 45C) and RH (75 and 83%). After sampling, they were pre-soaked or not and cooked to generate cooking curves which were subjected to nonlinear regression. Significance of the different variables was evaluated using mixed model regression. Higher storage temperatures (35 and 45C), higher RH (83%) and extended time significantly increased lag phase and cooking time. Soaking pretreatments reduced cooking time. Canadian wonder and Pinto beans took long thus hard-to-cook while Rose coco and Red haricot took short cooking time, thus, easy-to-cook. This work demonstrated the critical nature of bean type, storage and pretreatment conditions in influencing bean cooking quality. PRACTICAL APPLICATIONS The hard-to-cook (HTC) problem in common beans is one of the main problems leading to low consumption of beans. This manuscript provides information on the easy to cook and HTC bean varieties grown in Kenya. The roles of storage temperature and relative humidity on predisposing beans to the HTC problem is discussed including the optimal storage conditions. Finally, the effect of pretreatment conditions and cooking on overall cooking time is highlighted. Soaking in distilled water and Na 2 CO 3 significantly reduced the cooking time of the beans. It is hoped that this information can be translated to practical guidelines for bean breeders, stockists, processors and consumers.
Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process
The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.
Journal of Food Science and Technology-mysore
The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.