EAS Publisher | Effect of Variety on Soaking and Cooking Quality of Common Bean

Effect of Variety on Soaking and Cooking Quality of Common Bean

DOI : https://doi.org/10.36349/EASJALS.2020.v03i01.001

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Soaking is an integral part of different preparation methods for pulses. Cooking of legumes reducing phytic acid and tannins. We investigate in this study the cooking quality of beans as affected by varieties. Twenty-seven genotypes of common beans (Phaseolus vulgaris L.) with different colors of seed coat (white, yellow, light red, red mottled, cranberry, brown and black) grown in 2018 summer season at El-Dalgamon village, Kafr El-Zayyat, El-Gharbia Governorate, Egypt were selected for this study. Beans soaked in distilled water for 12hr at room temperature. The hydration coefficient was also determined. Then seeds were cooked, and the cooking quality and Phenolic content were determined. The results of this study indicate that there are three categories of seeds depending on seed ability to bind water. These categories also affect the cooking time. results pointed out that the colored beans had high amounts of phenolic content. Also, phenolic content decreased by cooking as compared by dry beans.

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