Physical Evolution of Solutions in Response to the Contact of Water with Beans: Case Study of Soaking and Boiling

Abstract

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.

Determination of the physical characteristics of the left-over water from cooked maize and their comparison with those from cooked beans and human urine

“…In the case of the bean seeds, the reddish followed by the brownish coloration can be observed. The reddish coloration is the consequence of the loss of sensitive material by the bean seeds during the beginning of the cooking process; these observations agree with the observations of Fopoussi Tuebue and Tchinda [18]. It is important to mention that at that stage, things evolve as we were in the situation of soaking according to Fopoussi Tuebue and al [37].…”

“…The soil pore clogging processes have been regularly discussed by Antonakos and Lambrakis [49]. This clogging was undoubtedly caused by the deposit of particles in suspension in the bean and maize end-of-cooking solutions as shown by Fopoussi and Tchinda [18]. One week after the start of the infiltration tests, the bean and maize end-of-cooking solutions were completely infiltrated.…”

“…The four samples of the left-over-water from cooked maize and cooked beans were respectively weighed and their respective mass denoted (Mi). Then they were left to stand for two days following the recommendations of (Fopoussi Tuebue and Tchinda ) [18]. At the end of the two days, each of these samples was filtered using white, thick piece of cloth of known dry mass (M1i).…”

“…In this sense, Muzhingi and al [59] reveals that the evolution of the cooking process of maize enriches the matter with carotenoids. In detail, for the two types of seeds, the lost elements can be organized into pigments among which we can mention anthocianins, mineral salts, and organic derivatives after Fopoussi Tuebue and Tchinda [18], Fopoussi Tuebue and al [37], Fopoussi Tuebue and Tchinda [38] and Lao and al [42]. However, only the pigments are responsible for the gradual coloring observed.…”

“…The author then concluded by proclaiming that left-over-water from cooked maize can be both used as food drink and fertilizer according to the target when recycling it. However, the studies of Fopoussi Tuebue and al [18] logically induced another interrogation about the left-over-water from cooked maize. This questioning deals with the physical characteristics of that fluid.…”