EFFECT OF SOAKING IN TWO SALT SOLUTIONS ON THE TIME OF COOKING OF THREE BEAN VARIETIES

Abstract

This paper reports the effect of soaking in two aqueous sodium solutions on the cooking time of three common bean (Phaseolus vulgaris L.) varieties. Statistical analysis showed that the most drastic effect on cooking time was caused by NaHCO3. This salt changed the bean texture, which was reflected in an 88 % reduction in cook-ing time for treated beans as compared to the unsoaked beans. Softening was also promoted by NaCl. Nevertheless, this salt produced a smaller effect on the cooking time than NaHCO3. Beans soaked in a 4 % (w/v) NaCl solution reduced cooking time by 50 % as compared to those unsoaked. A salt combination in the soaking solution was effective in promoting bean softening during cooking. This effect was a function of salt concentration; the most drastic effect was reached with a combination of 0.75 % (w/v) NaHCO3 and up to 1.0 % (w/v) NaCl. These treatments approximately reduced the cooking time by 65 % as compared with those unsoaked beans. Results also indicated that NaCl was not as important as NaHCO3 in softening beans.