The culinary traits: cooking time and canning quality of pulses

Abstract

Pulses are one of the most important plant proteins and they contribute to food and nutrition security. Their long cooking time is a major factor that has rendered these pulses underutilized because high amount of energy is required to make them palatable. This report highlights two major culinary qualities (cooking time and canning quality) of some pulses with the aim of identifying their cooking time and canning quality methodology. It presents different reports on the cooking time and canning quality of pulses published from 2005 to 2021 for cooking time and from 1996 to 2021 for canning quality. Nineteen journals were selected for cooking time and canning quality. Google scholar served as main source of data. Key words such as determination of cooking time, and canning quality of pulses were used. This report showed that cooking methods of pulses were mainly sensory analysis, tactile, Mattson cooker, pressure cooker, VIS/NIR spectroscopy, solid loss, glass slide, and hyperspectral imaging. While canning quality parameter identified include: wash drain weight and percentage drain weight, firmness splitting, texture, visual appearance, colour, hydration coefficient, overall acceptance. The report also showed that 5% yellow pea, 5% lentil, 5% dolichos, 33% cowpea, 5% chickpea, 47% common bean were the pulses identified for cooking time. While canning quality is 6%, runner bean, 19% cowpea 75%, common bean 75%. We suggested that breeding should be focused on canning quality and shorter cooking time to enhance the utilization of these pulses. This result therefore provides information for researchers, pulse breeders, producers and agronomists in Nigeria and Africa.