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Water Absorption, Hard Shell and Cooking Time of Common Beans (Phaseolus vulgaris L.)

2010; Academic Journals; Volume: 1; Issue: 1 Linguagem: Inglês

1996-0794

Mariana Marques Corrêaa, Lucia M. Jaeger de Carvalhoa, Marília Regini Nuttib, José Luiz Viana de Carvalhob, Antonio R. Hohn Netob, Ediane Maria Gomes Ribeiro,

Phytase and its Applications

Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer and consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antonio de Goias ? GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbo (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS ? Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbo (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains.