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ABSTRACT

The interrelationship between reduced cell separation rate, reduced imbibition value and reduced pectin solubility was investigated with reference to reduced cooking rate in Phaseolus vulgaris also termed the hardbean phenomenon. It was found that reduced imbibition value and reduced pectin solubility can both cause a reduction in the rate of cell separation during cooking of beans and hence an increase in their cooking time and that these two factors act synergistically. Accompanying symptoms are solute leakage during soaking due to membrane breakdown, phytin catabolism and pectin demethylation, all of which are key factors in the development of hardbean.