Effects of mineral composition on cooking quality and relationship between cooking and physicochemical properties of Ethiopian bean (Phaseolus vulgaris L.) varieties

Abstract

The effects of mineral composition on the cooking quality (texture and cooking time) of bean (Phaseolus vulgaris L.) varieties were investigated. A positive correlation was found between cooking time and minera! (calcium, magnesium, potassium) composition. Cooking time was found ta decrease with an increase in water hydration capacity. Hardness of cooked beans. measured using a texture analyzer, was negatively correlated with both seed mass and water hydration capacity. Hardness also correlated positively with unhydrated seeds and Ca, Mg and K cations in bean seed. Ca. Mg and K are the principal cations which prevent water permeation into bean and have effects on cooking qualities. of the tested bean samples. They have revealed a direct relationship with hardness. These cations of the bean depend on the soil composition where the beans are grown. Hence, for a given variety, soil composition determines mineral composition of bean which in turn determines important characteristics like cooking time and hardness. It was also indicated that haricot bean seed mass (g/100seeds) had a significant (P< 0.05) effect on swelling capacity and cooking quality of beans. Beans with lower values in seed mass exhibited higher swelling and water hydration capacity, shorter. cooking times and softer texture after cooking. Among the tested samples, Awash, Mexican Roba and Tabor varieties exhibit good grain quality due to their cooking characteristic, physicochemical properties and cooked bean texture.

Key words: Cooking quality, Cooking time, Ethiopia, Haricot bean, Mineral composition, Phaseolus vulgaris. Texture