Presented at the 49th Annual Meeting of the Institute of Food Technologists, Chicago. II, June 1989.
Reversibility of the Hard-to-Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, page 1474, September 1990
How to Cite
HENTGES, D.L., WEAVER, C.M. and NIELSEN, S.S. (1990), Reversibility of the Hard-to-Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata). Journal of Food Science, 55: 1474. doi: 10.1111/j.1365-2621.1990.tb03965.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/4/89; revised 2/22/90; accepted 5/2/90.
The hard-to-cook defect, assumed to be a permanent condition in legume seeds, can be reversed. Dry beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) which had developed the hard-to-cook defect when stored at 29°C, 65% RH had progressively shorter cooking times after additional storage at 6.5°C, 71% RH. This would suggest that the mechanism(s) leading to development of the defect should be easily reversed. The ability to reverse the hard-to-cook defect in legume seeds would provide several economic and nutritional benefits.