INFLUENCE OF STORAGE CONDITIONS ON DEVELOPMENT OF HARD TO COOK DEFECT IN COMMON BEANS AND THE SUBSEQUENT NUTRITIONAL CHANGES

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dc.contributor.author Wafula, E. N.
dc.contributor.author Wacu, V. K.
dc.contributor.author Sila, D. N.
dc.contributor.author Kahenya, P. K.
dc.contributor.author Njoroge, D. M.
dc.contributor.author Onyango, A. N.
dc.date.accessioned 2017-05-18T12:16:00Z
dc.date.available 2017-05-18T12:16:00Z
dc.date.issued 2017-05-18
dc.identifier.isbn 9966 923 28
dc.identifier.uri http://journals.jkuat.ac.ke/index.php/jscp/article/view/1097
dc.identifier.uri http://hdl.handle.net/123456789/3081
dc.description.abstract Common beans form one of the main sources of proteins in poor sub-Saharan Africa. However, common beans are succumbed to the Hard-to-cook (HTC) defect which is suggested to develop due to storage at temperatures higher than 25ºC and relative humidity of more than 70%. This results in increased cooking time, fuel consumption and water use thus lowering the rate of utilization of beans at domestic level. This study was aimed at understanding the development and the effects of hard to cook on an easy and hard to cook bean varieties. Samples were collected from KARI (Kenya Agricultural Research Institute), Thika. The hard (Pinto) and easy (Red Haricot) to cook beans were stored at varying temperatures (25, 35, and 45°C) and humidity (75 and 85%) levels, followed by pre-treatment (soaking in deionized water, sodium carbonate and calcium chloride) and thermal treatment. The samples were assessed for physical (Seed density, seed porosity, characteristic dimension of beans, hydration coefficient, and swelling coefficient) changes. Beans stored at 45ºC at 75% RH were significantly harder than those stored at 25ºC/75% and 35ºC/85% after 2 months. The hydration coefficient and swelling coeffient decreased with increasing storage time while the geometric properties did not change. Bean hardness, solutes and electrolytes leaching after 16hr soaking substantially increased with increased temperature. It was concluded that the longer the beans are stored at higher temperatures the more they develop the hard to cook defect. en_US
dc.description.sponsorship JKUAT en_US
dc.language.iso en en_US
dc.publisher JKUAT en_US
dc.relation.ispartofseries Proceedings of the 2013 JKUAT Scientific Technological and Industrialization Conference;14th -15th November
dc.subject Phaseolus vulgaris L. en_US
dc.subject Hard to cook defect en_US
dc.subject Physico-chemical properties en_US
dc.subject Storage conditions en_US
dc.title INFLUENCE OF STORAGE CONDITIONS ON DEVELOPMENT OF HARD TO COOK DEFECT IN COMMON BEANS AND THE SUBSEQUENT NUTRITIONAL CHANGES en_US
dc.type Article en_US


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