Physical and textural characteristics of soaked and cooked American common beans

ABSTRACT

Five American dry beans [kidney bean, navy bean black peas, faba bean and soybean] were obtained from Michigan State University, East Lansing U.S.A. Kidney bean, navy bean and black eye peas were soaked for three intervals 2, 4 or 6 hr in tap water while faba bean and soybean were soaked for three intervals 12, 18 and 24 hr in tap water. Imbibed water and hydration coefficient of soaked beans were determined. Kidney bean, navy bean and black eye peas were cooked in boiling water for 30 min while faba bean and soybean were cooked in boiling water 20 min and soybean was cooked in boiling water for 60 min respectively. Imbibed water during cooking, water soluble materials [WSM] and cook ability were determined in cooked beans. The cook ability of cooked beans were measured by parameter and Texture Text System Model TPA-I Cell. The parameters estimated varied according to type of legume. The texture profile can determine hardness, cohesiveness, adhesiveness, adhesive force, chewiness, springiness and gumminess. These parameters can be used as indicators of some basic quality characteristics of beans. The result showed that soaking and cooking process decreases the pressure which required for disintegrating the structural integrity in most legumes. The results of TPA parameters indicated that 6 hr soaking for kidney were enough to obtain good result of cooking and 4 hr of soaking were enough for both navy bean and black eye peas. In the case of faba bean and soy bean, TPA parameters were varied between time of soaking to another and also between each parameter of TPA