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QUICK‐COOKING WINGED BEANS (Psophocarpus tetragonolobus)
Author(s) -
ROCKLAND LOUIS B.,
ZARAGOSA EUFROCINA M.,
ORACCATETTEH RICHARD
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03432.x
Subject(s) - food science , flavor , riboflavin , steaming , boiling , chemistry , mathematics , proximate , cooking methods , organic chemistry
A simple, practical procedure has been developed for the preparation of quick‐cooking winged beans. In boiling water the raw processed beans tenderized within 20 min or about 10% of the time required to cook untreated, pre‐soaked beans. Redried, processed beans required about 45 min to cook without pre‐soaking. The cooked, quick‐cooking products had a smooth uniform texture, excellent whole bean appearance and enhanced natural flavor. In comparison with soybean, with which they have much in common, the winged beans had a more pleasing and acceptable flavor. There were only nominal differences between cooked standard and quick‐cooking beans in respect to proximate composition, riboflavin, niacin and important nutrient elements. The quick‐cooking process should find applications in fuel‐deficient areas of the world in which dry winged bean seeds are produced or imported as a stable, high protein food commodity.