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Effects of Blanching, Soaking, and Cooking on the HCN Yields, Nitrogen, Ash, and Minerals of Lima Beans ( Phaseolus lunatus )
Author(s) -
AKPAPUNAM M. A.
Publication year - 1985
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.1365-2621.1985.tb13046.x
Subject(s) - blanching , phaseolus , chemistry , lima beans , nitrogen , legume , food science , cultivar , agronomy , biology , organic chemistry
Blanching, soaking, and cooking two cultivars of lima bean reduced the HCN concentrations to a safe level. Beans soaked for 12 hr had lower HCN levels than those soaked for 6 hr. Traditional processing was also effective in reducing the HCN concentration in the beans. The treatment of the beans also resulted in a reduction in ash, and the concentration of some minerals.