ISSN 2375-1177
African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 3 (5), pp. 136-142, August, 2015. © International Scholars Journals
Full Length Research Paper
A study of the culinary quality of seven bean cultivars and their different characteristics
*Alves Eduardo1, Pedro Silva Jorge2 and Ubiali Ivete2
1*Universidade Federal do Rio de Janeiro,Department of Experimental and Basci Nutrition, Rio de Janeiro, RJ, Brazil.
2Embrapa Food Technology, Rio de Janeiro, Brazil.
*Corresponding author email: [email protected].
Accepted 23 May, 2015
Abstract
Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer ans consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás – GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS – Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains.
Keywords: Common bean, hard-shell, cooking time, water absorption.