Abstract
Storage of beans, especially at temperatures higher than 25ºC, and relative humidity greater than 65%, lead to development of the hard-to-cook (HTC) defect which results in increased cooking time, fuel and water use. This has a negative effect on acceptability and utilization of beans. This study was aimed at investigating the influence of bean variety, moisture content, growth location and storage containers on the development of HTC defect. Freshly harvested (within one month of storage) beans of varieties K131, K132, NABE4 and NABE 11 collected from farmers were first assessed for susceptibility to the HTC defect and then chemical changes associated with differences in moisture content and storage conditions were determined. Bean samples were obtained from farmers at initial moisture content of about 15%. Some of the beans were dried to moisture content of 12 and 9%. Samples at 15%, 12% and 9% were stored in plastic buckets, earthenware, polypropylene and sisal bags at ambient temperature (22-28 oC). Samples were drawn at monthly intervals and analyzed for cooking time, lignin, acid detergent fiber, calcium and magnesium content. Extent of HTC defect was found to be in the order K131> K132> NABE11> NABE4. The higher the moisture content the greater the extent of HTC development. HTC was found to be associated with increase in lignin content (r2 = 0.72). A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers. The increase was highest for beans stored in polypropylene bags and plastic buckets while beans stored in the sisal bags and earthenware had the least increase. Storage in sisal bags (25ºC, RH 74%) which allowed equilibration of the temperature and relative humidity with that of the environment controlled HTC defect development more than other methods; pot (22ºC, RH 93%) polypropylene bags (25.8ºC, RH 80%) and plastic bucket (27.9ºC, RH 84%). Based on the results of this study drying beans to lower moisture content and prevention of heat build up during storage, are recommended as strategies to control HTC development. Keywords: Hard –to-cook, Legumes, Grain storage, Lignification. AJFAND Vol. 8 (3) 2008: pp. 333-348
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Claims 9
Claim · model-written summary
Hard-to-cook extent ranked K131 above K132 above NABE11 above NABE4.
- Taxon
- common bean
Phaseolus vulgarist0 - Material
- K131e0
- Outcome
- HTC defecte0
- Direction
- K131> K132> NABE11> NABE4e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Extent of HTC defect was found to be in the order K131> K132> NABE11> NABE4”
t0“common bean (Phaseolus vulgaris L)”
Claim · model-written summary
Greater moisture content was associated with greater hard-to-cook development.
- Taxon
- common beanPhaseolus vulgarist0
- Treatment
- moisture contente0
- Outcome
- extent of HTC developmente0
- Direction
- greatere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The higher the moisture content the greater the extent of HTC development”
t0“common bean (Phaseolus vulgaris L)”
Claim · model-written summary
Hard-to-cook defect was associated with increased lignin content, r2 = 0.72.
- Taxon
- common beanPhaseolus vulgarist0
- Outcome
- lignin contente0
- Direction
- increasee0
- Value
- r2 = 0.72e0
- Comparator
- HTCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HTC was found to be associated with increase in lignin content (r2 = 0.72)”
t0“common bean (Phaseolus vulgaris L)”
Claim · model-written summary
Acid detergent fibre increased significantly in all four containers.
- Taxon
- common beanPhaseolus vulgarist0
- Outcome
- acid detergent fibre (ADF)e0
- Direction
- increasee0
- Qualifier
- all the 4 storage containerse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers”
t0“common bean (Phaseolus vulgaris L)”
Claim · model-written summary
Acid detergent fibre increase was highest in polypropylene bags and plastic buckets.
Verbatim
e0“The increase was highest for beans stored in polypropylene bags and plastic buckets”
Claim · model-written summary
Acid detergent fibre increase was least in sisal bags and earthenware.
Verbatim
e0“beans stored in the sisal bags and earthenware had the least increase”
Claim · model-written summary
Sisal-bag storage controlled hard-to-cook development more than other containers.
- Taxon
- common beanPhaseolus vulgarist0
- Treatment
- Storage in sisal bags (25ºC, RH 74%)e0
- Outcome
- HTC defect developmente0
- Direction
- controllede0
- Comparator
- other methodse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage in sisal bags (25ºC, RH 74%) which allowed equilibration of the temperature and relative humidity with that of the environment controlled HTC defect development more than other methods; pot (22ºC, RH 93%) polypropylene bags (25.8ºC, RH 80%) and plastic bucket (27.9ºC, RH 84%)”
t0“common bean (Phaseolus vulgaris L)”
Claim · model-written summary
The authors recommend drying beans to lower moisture for hard-to-cook control.
Verbatim
e0“drying beans to lower moisture content and prevention of heat build up during storage, are recommended as strategies to control HTC development”
Claim · model-written summary
The authors recommend preventing heat buildup during storage.
- Taxon
- common beanPhaseolus vulgarist0
- Outcome
- prevention of heat build up during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“drying beans to lower moisture content and prevention of heat build up during storage, are recommended as strategies to control HTC development”
t0“common bean (Phaseolus vulgaris L)”
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See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.