Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

Abstract

Over the past years, the shift toward plant‐based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.

Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking

“…The longer cooking times and an increase in energy consumption are deterrent attributes contributing to low utilization of beans at household level ( Wood, 2017 ; Cichy et al., 2015 ; Siqueira et al., 2013 ; Rehfuess, 2006 ). Cooking time is a function of heritable traits, environmental, and storage conditions, as well as pre-cooking and cooking treatments ( Wainaina et al., 2021 ; Wood, 2017 ). Previous studies done by other authors have reported that starch composition (amylose and amylopectin ratio) and protein content affect cooking time ( Chigwedere et al., 2019 ).…”

“…Approximately 200 g of each bean were soaked, in each of the four different types of water, for precisely 12 h. This procedure was replicated three times ( n = 3). Soaking beans in water for at least 12 h before cooking has been previously recommended ( Wainaina et al., 2021 ; Abdel-Hameed and Latif, 2019 ). From the eight bean varieties, 200 g of the right bean variety was soaked in the right type of water until all samples, as per schedule for the respective day of cooking, were completed.…”

“…This has been attributed to the fact that as beans are being soaked, there is increased hydration, which results in softening of the seed coat, which makes it easier for the water to penetrate through during cooking resulting in decreasing the cooking time (Kwofie et al, 2020;Chigwedere et al, 2019;Wood, 2017). Other researchers have also reported that soaking accelerates chemical and physical reactions, such as solubilisation, starch gelatinization and polymerization, and protein denaturation during cooking and this subsequently results in reduction of cooking time (Wainaina et al, 2021;Zamindar et al, 2013). Various researchers have reported that soaking contributes to loss of some macronutrients (proteins, carbohydrates) and micronutrients (vitamins and minerals) (Shimelis and Rakshit, 2007;Vidal-Valverde et al, 1998).…”

“…Common beans ( Phaseolus vulgaris ) are the most important class of legumes in the world, only second to soybeans ( Xu and Chang, 2008 ). They are nutrient dense containing 16–33% proteins; 50–60% carbohydrates of which 14–19% is dietary fibre; 1–3% lipids; and numerous micronutrients, such as zinc, iron, magnesium, phosphorus, calcium, sodium, copper, potassium, thiamine, riboflavin, niacin, vitamin B 6 , and folic acid ( Wainaina et al., 2021 ; Hayat et al., 2014 ; Campos-Vega et al., 2010 ; Shimelis and Rakshit, 2005 ; Kimura and Koaze, 2000 , Augustin et al., 1981 ). Protein-energy malnutrition is widespread affecting over 170 million preschool children and lactating women in developing African and Asian countries ( Nedumaran et al., 2015 ; Staniak et al., 2014 ; Khalid and Elharadallou, 2013 ; Boye et al., 2010 ; Bhat and Karim, 2009 ; Van Heerden and Schönfeldt, 2004 ).…”

Transcriptome-Guided Identification of Pectin Methyl-Esterase-Related Enzymes and Novel Molecular Processes Effectuating the Hard-to-Cook Defect in Common Bean (Phaseolus vulgaris L.)

“…Conventionally, harvested beans are stored for prolonged periods due to their excellent shelf life and to ensure availability during the off-season. Consequently, the beans are dried to achieve a moisture content that is biologically and chemically safe for long-term storage [ 13 , 14 ]. During cooking, the time to achieve cell separation and softening is considerably longer in beans with the HTC defect than in regular beans [ 15 , 16 ].…”