Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas

Abstract

The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5%). The cowpeas soaked in water containing NaHCO3 presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.

Evaluation of Cooking Time in Pulses: A Review

“…Since then, only a few authors such as Jackson and Varriano-Marston (1981) and Hentges et al (1991) have recognized the importance of examining all the plungers and created cooking curves that represent the variability of individual seeds within a sample and derive a cooking time directly from the curve. They also immersed presoaked seeds in 20°C Avila et al (2015) 12 … … 13th plunger (50% using order statistics) e a Note that, if the more correct Order Statistics (David and Nagaraja 2003) calculations were used, the CT% would change slightly from those displayed in this table, because Order Statistics states that CT% = plunger(n)/(total number of plungers + 1). They also immersed presoaked seeds in 20°C Avila et al (2015) 12 … … 13th plunger (50% using order statistics) e a Note that, if the more correct Order Statistics (David and Nagaraja 2003) calculations were used, the CT% would change slightly from those displayed in this table, because Order Statistics states that CT% = plunger(n)/(total number of plungers + 1).…”

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

“…Cooking time of various legumes may vary according to their size, age and moisture content. Also, it was affected by water hardness, water absorption and using acidic or alkaline solutions for soaking or cooking (Singh et al, 2000;Emire, 2006;Avila et al, 2015;Kinyanjui et al, 2015).…”

“…To accelerate the cooking process, chefs use additives such as citric acid and sodium bicarbonate. The main effect of sodium bicarbonate is to modify the pH of the soaking solution and cooking water, that in turn softens the hard external shell, reduces cooking times and may alter the percentage of nutrients, flavor and consistence of cooked beans (Vidal-Valverde et al, 1998 andAvila et al 2015). Recently, EDTA has been used as an additive to accelerate the cooking process of faba beans and to reduce the cost effective.…”

“…Methods: Preparation of raw seeds for soaking and cooking: Faba bean seeds manually cleaned from broken or damaged seeds, dust, stones and other foreign materials. The cleaned seeds (200g) were soaked for 12 hrs at room temperature (~ 25 o C) (Avila et al 2015) in different solutions: 0.5, 1% baking powder (BP), 0.5, 1% sodium bicarbonate (SB) and tap water used as control. A ratio of 1 : 4 (w/v) seeds to water was used.…”

Genotype evaluation of cowpea seeds (Vigna unguiculata) using 1H qNMR combined with exploratory tools and solid-state NMR

“…In the attempt to enhance the quality of cowpea for food applications a substantial focus has been dedicated to the study of physicochemical and nutritional attributes (Ávila et al, 2015;Ba, Pasquet, & Gepts, 2004;Ojwang, Dykes, & Awika, 2012). Consequently, to find cowpea cultivars that produce these oligosaccharides in lower concentrations, minimizing anti-nutritional effects could be an important strategy to improve seeds consumption.…”