Effect of Type of Bean, Moisture Level, Blanch Treatment and Storage Time on Quality Attributes and Nutrient Content of Canned Dry Beans

Abstract

The study was conducted on canned dry beans including 8 types, 2 moisture levels, 4 blanching treatments, and 4 storage times. Low original moisture level before soaking resulted in higher hyration ratios in all bean types except Pinks and Avenger. Drained weights were higher in bean types that had lower shear press readings. Beans blanched in steam and lots containing 16% initial moisture were firmer in texture. Blanch method did not affect % splits, but type and storage time created significant differences. There were differences among types in riboflavin and vitamin E. Both vitamins decreased during storage of canned beans, but only riboflavin was lower in beans of 16% moisture, and blanched in steam as compared to water. Carbohydrate composition was significantly different between types of beans, but the greatest differences were in hemicellulose. Steam blanching leached out less sugars and high blanch temperatures increased the solubility of cellulose. Dwarf Horticulture #4 rated highest in quality followed by Red Kidney, Navy and Pinto.

Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

“…In lentil seeds (L. culinaris Medic.) there is no darkening at 5 C (Nordstorm & Sistrunk, 1979) and it is slow in adzuki beans (Vigna angularis) at 10 C (Yousif et al, 2003). So similar to other legumes, storage at 5 C best protected faba bean postharvest colour during long term storage.…”

“…Lentil (Lens culinaris Medic.) seeds exposed to moderately high temperature (20 and 30 C) at high RH (100%) turned brown in 3 weeks or less while at cool temperature (5 C) with same RH (100%) browning did not occur before 5 weeks (Nordstorm & Sistrunk, 1979;Nozzolillo & De Bezada, 1984). Similarly little change in postharvest seed coat colour occurred in Rwandan dry beans (P. vulgaris) stored at 4 C for 24 months (Edmister, Breene, & Serugendo, 1990).…”

The potential of cowpea as human food in Nigeria

“…A cracked seed coat is a permanent damage resulting in an inferior canned product. Beans with moisture content above 13% deteriorate significantly in texture and flavor after 6 months at 25°C (32). Inhibition of these changes is important in the development of an optimum storage environment, temperature, atmosphere, and equilibrium moisture content (a w ) for the freshly processed product (29).…”

“…Bean culinary quality depends on seed attributes at harvest and handling, storage conditions, and processing procedures over which controls are exerted (18). Differences in cultivar with the subsequent differences in chemical composition also affect the ultimate quality of canned beans (32). Beans not meeting culinary quality expectations may be unacceptable for human consumption.…”

Degradation kinetics of folate (5-methyltetrahydrofolate) in navy beans under various processing conditions

“…Previous studies indicated that a large portion of the folates in edible beans are lost during canning processes (Dang, Arcot, & Shrestha, 2000;Deleon, Elias, & Bressani, 1992;Nordstorm & Sistrunk, 1979). The water solubility and oxygen and heat susceptibility of folates leads to massive loss of this vitamin from vegetables during process and storage (Pietrizik, 1984).…”