Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.).
Three promising new improved lines of lima beans (Tpl 1B, Tpl 7A and Tpl 175A) were evaluated for physicochemical properties and cooking quality. The beans varied in seed dimensions and weights with Tpl 1B and Tpl 7A having smaller seed volume than Tpl 175A. Seed coat percentages, leached solids and swelling capacities were within a range of 10.2-19.6% (w/w), 0.44-0.92 g/100 g and 94.0-121.0 g/100 g dry bean, respectively. Cooking times varied between 62 and 81 min without soaking and were reduced by about 34% following a presoaking treatment in water for 12 h at room temperature (28 +/- 1 degrees C). Small seeds absorbed higher amounts of water during soaking and required more cooking time than larger seeds. No significant (p > 0.05) difference in cooked texture was found between unsoaked beans cooked for 50 min and soaked beans cooked for 30 min, suggesting that cooking times and cooked texture for all lines were improved through soaking.
Giami
S Y
SY
Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
D000042:Absorption; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling; D005524:Food Technology; D006358:Hot Temperature; D007501:Iron / Q000032:analysis; D009549:Nigeria; D009753:Nutritive Value; D027805:Phaseolus / Q000737:chemistry; D012639:Seeds / Q000033:anatomy & histology; D013997:Time Factors; D014867:Water
D004044:Dietary Proteins; D014867:Water; D007501:Iron