Abstract
Cookability of common bean is constrained by hardness which results to extend cooking times,
low widespread consumption, and high cost of cooking fuel, the consequence of this is
malnutrition due to nutritional deficiencies and food insecurity. A study was conducted in the seed
Laboratory of Kenya Agricultural and Livestock Research Institute (KALRO)-Katumani to
investigate the effects of physical properties of eleven bean varieties (GLPX92, KATX69,
EMBEAN118, WAIRIMU, EMBEAN14, GLP2, KATX56, KATB9, KATRAM, KATB1 and
KATSW-13) in relation to soaking and cooking time in a complete randomized design replicated
three times. Bean samples for long and short rains 2016 that were stored for 5 and 8months
respectively were evaluated for the effect of water imbibition in relation to cooking time, effect of
water imbibition in relation to grain hardness and differences in physical properties and their
effects on cooking time. After retrieval from the storage, the samples were size graded manually,
weighed and randomly picked 50 grains from each variety which were divided into two groups of
25 and 6 grains for use in cooking and grain hardness respectively. These were weighed and rinsed
with distilled water before soaking at varying soaking times of 0, 3, 6, 12 and 24 hours. All the
collected data was subjected to analysis of variance (ANOVA) using SAS (version 9.1.3) to detect
differences between treatments. Mean separation for significant treatments were carried out using
Fisher’s protected least significant difference test at p< 0.05 level and correlation between physical
properties (length, width and thickness), hardness, water imbibition and cooking time were
determined. The results showed that, the overall water imbibition and cooking time for KATB1
and KATSW-13 imbibed the highest amount of water and also cooked significantly faster than
other varieties in both the seasons’ whileKATX69andGLPX92took significantly longest time to
cook in both the seasons respectively. In terms of hardness, in short rains, KATX69 had the hardest
seed coat whileKATSW-13 had the softest. In long rains KATRAM was the hardest while
EMBEAN118was softest. Physical properties (length, width and thickness) were significantly
higher for short rains than for long rains 2016. In short rains, EMBEAN118 and KATSW-13 had
significantly (p
Syanda, J (2021). THE EFFECTS OF PHYSICAL PROPERTIES OF COMMON BEAN (Phaseolus Vulgaris L.) VARIETIES ON SOAKING AND COOKING TIME.. Afribary. Retrieved from https://track.afribary.com/works/the-effects-of-physical-properties-of-common-bean-phaseolus-vulgaris-l-varieties-on-soaking-and-cooking-time
Syanda, Josephine "THE EFFECTS OF PHYSICAL PROPERTIES OF COMMON BEAN (Phaseolus Vulgaris L.) VARIETIES ON SOAKING AND COOKING TIME." Afribary. Afribary, 08 May. 2021, https://track.afribary.com/works/the-effects-of-physical-properties-of-common-bean-phaseolus-vulgaris-l-varieties-on-soaking-and-cooking-time. Accessed 23 Nov. 2024.
Syanda, Josephine . "THE EFFECTS OF PHYSICAL PROPERTIES OF COMMON BEAN (Phaseolus Vulgaris L.) VARIETIES ON SOAKING AND COOKING TIME.". Afribary, Afribary, 08 May. 2021. Web. 23 Nov. 2024. < https://track.afribary.com/works/the-effects-of-physical-properties-of-common-bean-phaseolus-vulgaris-l-varieties-on-soaking-and-cooking-time >.
Syanda, Josephine . "THE EFFECTS OF PHYSICAL PROPERTIES OF COMMON BEAN (Phaseolus Vulgaris L.) VARIETIES ON SOAKING AND COOKING TIME." Afribary (2021). Accessed November 23, 2024. https://track.afribary.com/works/the-effects-of-physical-properties-of-common-bean-phaseolus-vulgaris-l-varieties-on-soaking-and-cooking-time