The present paper aims to highlight the physical evolution of solutions from soaking and beans cooking process. This is motivated by the desire to shed light on the particular behavior of the bean end-of-cooking solutions when they are incorporated into the soil. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physical characteristics. Concerning the solutions from cooked beans, they were produced by putting on fire the pot containing the mixture of the water from soaking and bean seeds. The beans were a variety of Phaseolus vulgaris L.,known as “Meringue”. The cooking process was done without salts. The samples of solutions were collected as follow: 30 and 60 minutes respectively after the beginning of the soaking, 30, 60, and 90 minutes after the beginning of the cooking process of the beans soaked during 60 minutes. After each sampling, the equal volume of the solution collected was replaced with the water used for the cooking process. The color of the water used for the cooking process is translucent. Concerning solutions from soaking, their coloration are gradually reddish. Solutions from soaking and cooking process became abruptly dark red. From 60 minutes of the cooking process after soaking, the dark red coloration turn to strong brown. The solution handled in the case of the present study, from soaking and cooking the beans are gradually enriched in flakes compared to the situation noticed in the water used for the cooking process. But, the enrichment becomes abruptly high with the beginning of the cooking process after the process of soaking. In terms of consequence, their physical parameters studied in the present case study all increase in the same manner, notably the mass, the volumetric mass, and the density of the different solutions. The infiltration tests made including the water used for the different processes, solutions form the end of cooking the beans, and human urine show that the infiltration rate of the water from cooked beans is very low compared to that of the water used for the processes and human urine. The total infiltration of solution of the end of cooking the bean reveals on the infiltration surface the presence of a film of a matter bearing molds, generated by the progressive settling of this solution. The correlations established between the different parameters followed up here are highly positive. But in detail, the influence of an under laid parameter, known here as temperature, has been identified as being the responsible of the questioned behavior of the parameters taken in pairs in the case of correlation studies made. Finally, from this work, it emerges that the specific behavior of the bean end-of-cooking solution when it is introduced into the soil is justified by its progressive enrichment in organic matter during the cooking process.

The present paper aims to highlight the chemical characteristics of solutions from cooked beans and to compare them with human urine. Solutions of cooked beans were produced by cooking variety of Phaseolus vulgaris L. known as “Meringue” without salts. After this stage, samples of those solutions and samples of the water used for the cooking process were collected for laboratory analysis. A solution from cooked beans is rich in mineral salts, particularly major macro elements (N and K) and minor macro elements (Ca, S, Mg). Concerning the third major macro element, notably the phosphorous, it is present in low amounts. The advantage of this fluid consists in its low amounts of sodium and chlorides, coupled to its low electric conductivity. This fluid has a pH of 6.31. It is made of about 90% of water. A deep parallelism can be established between the human urine and solutions from cooked beans. In fact, these two fluids are rich in nitrogen and potassium, and mainly made of water. But, in the detail, some particularities are present. Human urine has high amounts of sodium and chlorides, this coupled with a high electric conductivity. Concerning solutions from cooked beans, it has high amounts of calcium and magnesium, and a quite nil electric conductivity. The solutions from cooked beans do not require a dilution, but a ridging directly after its application in other to avoid the loose of sulfur and nitrogen through gas emanation. Moreover, the numerous nutrients contained in solutions from cooked beans can be gainfully recycled as soup after flavoring.

The present paper aims to highlight the physicochemical evolution of solutions from soaking and beans cooking processes. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physicochemical characteristics. Concerning the solutions from cooked beans, they were produced by putting on fire the pot containing the water mixture from soaking and bean seeds. The beans were a variety of Phaseolus vulgaris L.,known as “Meringue”. The cooking process was done without salts. The samples of solutions were collected as follows: 30 and 60 minutes respectively after the start of the soaking, 30, 60, and 90 minutes after the beginning of the cooking process of the beans soaked for 60 minutes. After each sampling, the cooking solution was brought back to the gauge line using the water prepared for the cooking process. Solutions obtained from beans soaking and cooking gradually enriched in mineral salts, particularly major macro-elements (N and K), minor macro-elements (Ca, S, Mg) and oligo-elements compared to the situation noticed in the water used for the cooking process. Concerning the third main macro-element, notably the phosphorous, it is present in low amounts. The pH and the electric conductivity (EC) of the solutions increase with the duration of soaking and cooking processes. The amounts start their weak increasing thirty minutes after the beginning of the soaking, and continue their shy increasing up to the end of the sixtieth minute of the soaking. With the opening of the cooking process, the increase becomes abrupt. The correlation between all the parameters are globally positive. But the study of the clouds of dots reveals the impact of the temperature as the major responsible for the behavior of some of those elements despite the positive correlations established. The Pearson index in the correlations including sodium is the lowest.

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