Hard‐to‐Cook and Other Storage‐Induced Quality Defects in Dry Beans

A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products

“…Besides quality deterioration induced by microbes and insects, other specific quality changes that occur during storage are related to flavor deterioration, seed coat discoloration and hard‐to‐cook defect (i.e., slow water uptake and longer cooking time). All these defects have been reported to result in a substantial quality loss in legumes (Bello & Bradford, 2016; Uebersax, Siddiq, & Borbi, 2022).…”

“…Lentils require careful postharvest handling and maintaining optimum storage conditions (storage temperature and RH) to assure the high quality required for subsequent processing and utilization. Adverse storage conditions and their fluctuations are reported to induce a number of quality defects in legumes, for example, lower water uptake and prolonged cooking time as well as lower digestibility and bioavailability of nutrients (Paredes‐Lopez et al, 1989; Uebersax, Siddiq, & Borbi, 2022). Furthermore, storage for a long‐term can induce seed discoloration to darker color, stemming from oxidation of seed coat phenolics/tannins, thereby reducing the quality and market value of lentils (Ghosh et al, 2007).…”

“…Numerous studies have shown that adverse storage conditions result in storage‐induced hard‐to‐cook (HTC) condition in legumes, including lentils, producing in a substantial quality loss (Bhatty, 1990; Cenkowski & Sosulski, 1997). Optimum storage conditions can control legume seed quality loss, with seed moisture, storage temperature, RH, and storage duration considered the main parameters of interest (Uebersax, Siddiq, & Borbi, 2022). A summary of storage induced defects in legumes and their effect on quality is presented in Table 2.…”

“…T A B L E 2 Storage induced defects and their impact on legume quality versus soft and mushy Source: Adapted fromUebersax, Siddiq, and Borbi (2022).…”

An empirical evaluation of simulated gastrointestinal digestion platforms for use in plant breeding, using common bean (Phaseolus vulgarisL.) as a model

“…Long-term storage under non-ideal conditions can cause quality defects such as hard-shell and hard-to-cook characteristics, which may lead to decreased digestibility and nutrient bioavailability. 91 However, food scientific examinations have often purchased samples from commercial sources (e.g., retail stores) with unknown harvest dates (and unknown genotypes and growing environments, in some cases). We would recommend conducting simulated gastrointestinal digestion on freshly harvested dry beans of known genotypes and production environments, when feasible, to control these experimental factors.…”