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Reversibility of the Hard‐to‐Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata)
Author(s) -
HENTGES D.L.,
WEAVER C.M.,
NIELSEN S.S.
Publication year - 1990
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.1365-2621.1990.tb03965.x
Subject(s) - vigna , phaseolus , legume , dry bean , mung bean , horticulture , biology , agronomy , chemistry , food science
The hard‐to‐cook defect, assumed to be a permanent condition in legume seeds, can be reversed. Dry beans ( Phaseolus vulgaris ) and cowpeas ( Vigna unguiculata ) which had developed the hard‐to‐cook defect when stored at 29°C, 65% RH had progressively shorter cooking times after additional storage at 6.5°C, 71% RH. This would suggest that the mechanism(s) leading to development of the defect should be easily reversed. The ability to reverse the hard‐to‐cook defect in legume seeds would provide several economic and nutritional benefits.