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Water uptake during cooking of dry beans (Phaseolus vulgaris L.)

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Water uptake during cooking of ten dry bean (Phaseolus vulgaris L.) varieties was investigated. Water uptake during early stages of cooking was characteristic of the variety. Although the optimal cooking times varied widely (52–85 min), all the beans absorbed similar amounts of water when cooked for their optimal times. Cooking times were significantly correlated with W20 min (r=−0.92) and hardness index (r=0.76) of beans. Most other physical characteristics excepting the surface area of beans were generally unrelated to theW 20 min,W opt, and cooking times. No significant correlation was observed between phytate content and cooking times of beans. On cooking for their respective optimal times, all varieties absorbed nearly 1.5 times their weight of water and attained a moisture content of about 65% (wet basis).

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Correspondence to S. S. Deshpande.

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Deshpande, S.S., Cheryan, M. Water uptake during cooking of dry beans (Phaseolus vulgaris L.). Plant Food Hum Nutr 36, 157–165 (1986). https://doi.org/10.1007/BF01092032

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Key words

  • beans
  • cooking time
  • water uptake
  • phytate