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Storage of beans, especially at temperatures higher than 25oC, and relative humiditygreater than 65%, lead to development of the hard-to-cook (HTC) defect which resultsin increased cooking time, fuel and water use. This has a negative effect onacceptability and utilization of beans. This study was aimed at investigating theinfluence of bean variety, moisture content, growth location and storage containers onthe development of HTC defect. Freshly harvested (within one month of storage)beans of varieties K131, K132, NABE4 and NABE 11 collected from farmers werefirst assessed for susceptibility to the HTC defect and then chemical changesassociated with differences in moisture content and storage conditions weredetermined. Bean samples were obtained from farmers at initial moisture content ofabout 15%. Some of the beans were dried to moisture content of 12 and 9%. Samplesat 15%, 12% and 9% were stored in plastic buckets, earthenware, polypropylene andsisal bags at ambient temperature (22-28 oC). Samples were drawn at monthlyintervals and analyzed for cooking time, lignin, acid detergent fiber, calcium andmagnesium content. Extent of HTC defect was found to be in the order K131> K132>NABE11> NABE4. The higher the moisture content the greater the extent of HTCdevelopment. HTC was found to be associated with increase in lignin content (r2 =0.72). A significant increase in acid detergent fibre (ADF) was observed in samplesstored in all the 4 storage containers. The increase was highest for beans stored inpolypropylene bags and plastic buckets while beans stored in the sisal bags andearthenware had the least increase. Storage in sisal bags (25oC, RH 74%) whichallowed equilibration of the temperature and relative humidity with that of theenvironment controlled HTC defect development more than other methods; pot (22oC,RH 93%) polypropylene bags (25.8oC, RH 80%) and plastic bucket (27.9oC, RH84%). Based on the results of this study drying beans to lower moisture content andprevention of heat build up during storage, are recommended as strategies to controlHTC development. Keywords : Hard –to-cook, Legumes, Grain storage, Lignification. AJFAND Vol. 8 (3) 2008: pp. 333-348

african journal of food, agriculture, nutrition and development

Influence of variety, growth location and storage conditions on development of hard-to-cook defect in common bean (&lt;i&gt;Phaseolus vulgaris&lt;/i&gt; L).