Effect of Soaking Temperature on Cooking and Nutritional Quality of Beans

Abstract

Table l-Composition of California small white beans /dry wt)California small white beans were soaked at different temperatures, in 10°C increments, from 20" C to 9O"C, until maximum imbibition was achieved. Losses of total solids, N compounds, total sugars, oiigosaccharides, Ca, Mg, and three water-soluble vitamins (thiamin, riboflavin and niacin) were measured and found to be very small at soaking temperatures up to 50°C. An increase in those losses of from three-to fourfold was found when the soaking temperature was raised to 60°C or above. Cooking rates followed a bell-shaped pattern with the peak, longest cooking time, being for beans soaked at 70°C and shortest cooking time for beans soaked at 90°C. Cooking rates corresponded closely to the amount of organic phos phate left in the beans after soaking at the different temperatures.

The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

“…Significant served by Duhan et al (2004) and Mubarak (2005), Ca, K, P, Mg, Fe and Zn content decreased with soaking treatment in legume (pigeon pea and mung bean) seeds. Change in soluble solids content for different grain products have been reported to be phytic acid, non-protein nitrogeneous compounds, sugars, minerals (Fe, Cu, Zn, Mn, P, Ca, Mg), pigments, starch, protein, water-soluble vitamins such as thiamine, riboflavin and niacin (Kon, 1979;Synder and Kwon, 1987;Wang et al, 1979). As stated before during soaking and cooking, minerals leached from the legume seeds into the water at different rates with soaking and cooking treatments.…”

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

“…The amounts of solids lost from legume seeds, used in this study, were in the range of 8.7 to 14.5% of the dry seed weight (Table 4). The total solids loss was reported to be between 2 and 19% of the dry legume seeds during soaking and cooking, depending on the water temperature, type of seed, and physiochemical defects on seed (Kon, 1979;Wang et al, 1979;Seena and Sridhar, 2005). In the current study, HPC tended to increase the solid loss for all legume seeds.…”

A Polymer Science Approach to Physico-Chemical Characterization and Processing of Pulse Seeds

“…Soaking at higher temperatures typically reduces/eliminates the lag observed in water uptake data which indicates a temperature sensitivity of the mechanism for the lag. Also, the importance of temperature on lag time and water uptake behavior of California white beans has been documented (Kon, 1979). A mathematical model based on Fick's diffusion, noting the influence of temperature on the concentration-dependent diffusivity of water into soybeans has been reported (Hsu 1983a;Hsu, 1983b].…”