Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

Abstract

Faba bean seeds (Giza 843) were soaked in tap water and different saline solutions (0.5, 1% baking powder and 0.5, 1% sodium bicarbonate) to accelerate the cooking process and improve their nutritional and quality properties. Soaking and cooking parameters of raw and treated cooked beans were investigated. The samples were also evaluated for their nutritional, physical and sensory characteristics and in-vitro protein digestibility (IVPD). The data showed that, water absorption values increased as the soaking time increased (14.39 -21.99 after 1 hr and 76.96 -88.17% after 12 hrs). Cooking time decreased as a result of soaking process. It was higher (260 min) for raw bean and lower (40 min) for 1% baking powder. The IVPD improved after soaking and cooking. It was 70.35 for raw bean, 83.47 for control and 87.29% for 1% sodium bicarbonate. Total carbohydrates and phenolic compounds decreased for all cooked samples as compared to the raw one. As a conclusion, soaking for 12 hrs with 1% baking powder, discarding soaking solution and using fresh water for cooking is the best treatment to reduce cooking time and improve the nutritional and quality properties of cooked faba beans.

The effects of elevation and soaking conditions on dry bean cooking time

“…Although the 80% pin drop time for the Mattson cooker has been found by a trained sensory panel to equate to fully cooked samples based on mouthfeel (Bassett, Kamfwa, et al, 2021), it would be helpful to collect sensory evaluations to assess whether cooking methods affect consumer perception of aspects such as mouthfeel and flavor, as may happen when salts are added (Amin & Borchgrevink, 2022). If baking soda has any adverse effects, one option is to use baking powder instead, which has also been found to reduce cooking time and improve nutritional and quality properties in fava beans (Abdel‐Aleem et al, 2019).…”