Effect of soaking on physical functional and cooking time of cowpea, horsegram and mothbean

Evaluation of Cooking Times of Egyptian and Introduced Cowpea (Vigna Unguiculata) Genotypes Under Different Cooking Conditions

“…Similar results were reported by Mashi (2006), Bhokre and Joshi (2015), Wood (2016) and Komara (2018) which agreed with our findings. Adding sodium carbonate or baking powder to soaking and cooking solutions speed up cooking time of all genotypes.…”

Physical, Functional Properties and Cooking Quality of Mothbean [Vigna aconitifolia (Jacq.) Marechal] Varieties

“…There was reduction in all the parameters after cooking. The study conducted by Bhokre and Joshi (2015) supports the results of preset study where cooking time was reduced after soaking process. The reasons attributed to this might be due to softening of starch and other solid matter while soaking and thus further decreasing the cooking time and solid loss.…”

“…Released varieties registered higher values for length and breadth whereas pre-released varieties had higher values for hundred kernel weight, hundred kernel volume and grain density compared to released varieties. The study conducted by Bhokre and Joshi (2015) reported that hundred kernel weight and grain density of raw mothbean was 6.82 g and 0.786 g/ml. Mankotia and Modgil (2003) reported the similar results for hundred kernel weight and grain density.…”

Chemical and molecular examinations of some cowpea genotypes using simple sequence repeat and intersimple sequence repeat DNA markers in relation to their cooking quality

“…Variegated Chinese achieved the longest cooking time followed by Black Chinese, whereas Greenish Black Balady accomplished the shortest cooking time. The shorter cooking time in most of the cowpea genotype seeds under baking powder soaking solution compared to the treatment in sodium bicarbonate solution before cooking might be due to that baking powder composition: in fact, it contains further ingredients, such as sodium pyrophosphate and corn meal, in addition to sodium bicarbonate which could lead to improving the cooking time and quality of seeds (Bhokre & Joshi, 2015 ). Adding baking powder to soaking and cooking solutions of cowpea seeds seemed to be a new approach for improving the cowpea cooking quality.…”