HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)

Molina, Mario R.; Baten, Md. Abdul; Gómez-Brenes, R; King, Kendall W.; Bressani, Ricardo

doi:10.1111/j.1365-2621.1976.tb00694.x

Cited by 62 publications

(36 citation statements)

References 6 publications

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“…It seems that although the lesser heat treatment caused initial softening, it eventually led to the development of increased hardness. A similar response to that of Aguilera & Steinsapir (1985) was reported by Molina et al ( 1976), although in this case the beans were either retorted or heated under steam, both processes allowing more heat penetration due to the higher temperature, time and/or water content.…”

Section: Cooked Hardnesssupporting

confidence: 71%

Multiple mechanisms of bean hardening

Hincks

Stanley

1986

Int J of Food Sci Tech

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Several aspects of the hard-to-cook phenomenon in black beans were investigated. Bean hardening had commenced by the fourth month of storage at 30°C and 85% RH. The heat treatment used in this study caused initial softening but actually potentiated the defect once the beans were subjected to high temperature and high humidity. Both hydration and soaked hardness analyses indicated that the small differences in water absorption between hard and soft beans could not account for the large differences in cooked hardness. Increased hardness of raw defective beans was not related to cooked hardness but to elevated moisture levels. A multiple mechanism for bean hardening is presented which includes phytate loss as a minimal contributor to cooked hardness during initial storage and phenol metabolism as a major contributor on extended storage. The phenol metabolism is thought to be a lignification-like mechanism.

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Section: Cooked Hardnesssupporting

confidence: 71%

Multiple mechanisms of bean hardening

Hincks

Stanley

1986

Int J of Food Sci Tech

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“…After harvest, the dry seeds, with an average moisture content of 10.1%w/w, were stored in plastic bags for two months at 4~ before being used in the present study. Molina et al [14], found that storage at 4 ~ prevented development of the hard-to-cook effect of black beans even after 9 months.…”

Section: Introductionmentioning

confidence: 97%

Evaluation of selected food characteristics of three advanced lines of Nigerian soybean (Glycine max (L.) Merr.)

Giami

1997

Plant Food Hum Nutr

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The seeds of three promising advanced lines of soybeans (TGx 923-2EN, TGx 1019-2EN and TGx 1497-1D) which were part of a larger collection evaluated in agronomic field trials in Nigeria were selected for characterization of physicochemical properties, chemical composition, water absorption, cooking time and cooked texture as a function of soaking and cooking. Seed density, leached solids, swelling capacity and seed coat percentage were within a range of 1.15 to 1.26 g per ml, 1.00 to 1.26 g per 100 g, 80.25 to 84.35 g per 100 g and 6.6 to 10.1% w/w of dry beans, respectively. The total polyphenol content of the cream colored beans was similar (0.75 to 0.76 mg/g) but higher than the amount (0.60 mg/g) found in the white beans. Cooking times varied between 71 and 96 min without soaking and were reduced by about 32.0% following a presoaking treatment in water for 12 hours at room temperature (28 +/- 1 degrees C). Small seeds absorbed higher amounts of water during soaking and required less cooking time than larger seeds. Unsoaked beans required 40 min of cooking to achieve the same degree of cooked texture as the soaked beans cooked for 20 min, suggesting that cooking times and cooked texture for all lines were improved through soaking.

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“…In their findings, cell wall material from hard beans had a lamellate appearance, not observed in the control; thus, cellulose deposition, a precursor of lignification, was implicated. A study by Molina et al (99) reported an increase in lignified protein in bean cotyledons (P. vulgaris) during storage at ACs (25°C and 70% RH). This was corroborated by Hincks and Stanley (81) and Srisuma et al, (92) who reported substantial increases in Klason lignin and lignified protein contents that were correlated to an increase in cooking time.…”

Section: Lignification and Phenolic Compoundsmentioning

confidence: 99%

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Mubaiwa

Fogliano

Chidewe

et al. 2016

Food Reviews International

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Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security Indigenous legume crops are pivotal in providing proteins and food security to sub-Saharan African rural communities, but most of these crops are underutilized because of the so-called hard-to-cook (HTC) phenomenon in combination with inadequate processing techniques. This review studies the case of bambara groundnut, which is third in importance after groundnut and cowpea and especially adapted to semi-arid areas. Published data on the HTC phenomenon implicate microstructural and compositional changes as factors leading to its development. Useful and sustainable techniques to process HTC legumes in developing countries include cooking with alkaline salts, milling, roasting, fermentation, and malting. Improvement of these processing techniques in relation to nutrient bioaccessibility, safety, and consumer acceptance of the products is urgently needed. Recommendations are to lessen the problems of food security in subSaharan African countries through, amongst other means, the optimization of bambara groundnut processing methods.

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HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)

Cited by 62 publications

References 6 publications

Multiple mechanisms of bean hardening

Multiple mechanisms of bean hardening

Evaluation of selected food characteristics of three advanced lines of Nigerian soybean (Glycine max (L.) Merr.)

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

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