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 (22-28ºC). 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.
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Claims 8
Claim · model-written summary
Hard-to-cook defect extent followed the order K131 > K132 > NABE11 > NABE4 among the four varieties.
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)
Phaseolus vulgarist0 - Outcome
- Extent of HTC defecte1
- Direction
- in the order K131> K132> NABE11> NABE4e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e1“Extent of HTC defect was found to be in the order K131> K132> NABE11> NABE4”
Claim · model-written summary
Higher moisture content was associated with a greater extent of hard-to-cook development.
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)Phaseolus vulgarist0
- Treatment
- moisture contente2
- Outcome
- extent of HTC developmente2
- Direction
- greatere2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e2“The higher the moisture content the greater the extent of HTC development”
Claim · model-written summary
Hard-to-cook development was associated with an increase in lignin content (r2 = 0.72).
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)Phaseolus vulgarist0
- Compound
- lignine3
- Outcome
- lignin contente3
- Direction
- increasee3
- Value
- r2 = 0.72e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e3“HTC was found to be associated with increase in lignin content (r2 = 0.72)”
Claim · model-written summary
Acid detergent fibre increased significantly in beans stored in all four storage containers.
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)Phaseolus vulgarist0
- Treatment
- stored in all the 4 storage containerse4
- Outcome
- acid detergent fibre (ADF)e4
- Direction
- increasee4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e4“A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers”
Claim · model-written summary
The acid detergent fibre increase was highest in beans stored in polypropylene bags and plastic buckets.
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)Phaseolus vulgarist0
- Treatment
- beans stored in polypropylene bags and plastic bucketse5
- Outcome
- increasee5
- Direction
- higheste5
- Qualifier
- acid detergent fibre (ADF)e4
- Comparator
- sisal bags and earthenwaree5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e4“A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers”
e5“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”
Claim · model-written summary
The acid detergent fibre increase was least in beans stored in sisal bags and earthenware.
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)Phaseolus vulgarist0
- Treatment
- beans stored in the sisal bags and earthenwaree5
- Outcome
- increasee5
- Direction
- leaste5
- Qualifier
- acid detergent fibre (ADF)e4
- Comparator
- beans stored in polypropylene bags and plastic bucketse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e4“A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers”
e5“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”
Claim · model-written summary
Storage in sisal bags controlled hard-to-cook defect development more than other storage methods.
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)Phaseolus vulgarist0
- Treatment
- Storage in sisal bags (25ºC, RH 74%)e6
- Outcome
- HTC defect developmente6
- Direction
- controllede6
- Comparator
- other methodse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e6“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”
Claim · model-written summary
Drying beans to lower moisture content and preventing heat build-up during storage are recommended to control hard-to-cook development.
- Taxon
- Common Bean ( Phaseolus Vulgaris . L)Phaseolus vulgarist0
- Treatment
- drying beans to lower moisture contente7
- Outcome
- control HTC developmente7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Bean ( Phaseolus Vulgaris . L)”
e7“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”
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