Premium
Influence of pretreatment on cooking quality parameters of dry food legumes
Author(s) -
Singh K B,
Erskine W,
Robertson L D,
And H Nakkoul,
Williams P C
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740440205
Subject(s) - agronomy , legume , food science , biology , chemistry , horticulture
The effects of some pretreatment procedures on end‐use quality of food legumes commonly consumed in the Middle East were examined. Soaking reduced both the cooking time and its variation for all pulses tested. Soaking with NaHCO 3 further decreased cooking time for chickpea and lentil but increased it for faba bean. In faba bean and lentil, but not in chickpea, the cooking times of dry and soaked seed were highly correlated. Dehulling also reduced cooking time in lentil. For preparation of the dish Hommos Bitehineh, whole chickpea of the desi type was inferior to the kabuli type but dehulling desi seed improved the quality of the product. Acceptability of Hommos Bi‐tehineh was uninfluenced by seed size but reduced by soaking in NaHCO 3 .