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1990•Journal of Food ScienceRequires access

Reversibility of the Hard‐to‐Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata)

Dawn L. Hentges, Connie M. Weaver, S. Suzanne Nielsen

Open publisher page 19 citations

Abstract

ABSTRACT The hard‐to‐cook defect, assumed to be a permanent condition in legume seeds, can be reversed. Dry beans ( Phaseolus vulgaris ) and cowpeas ( Vigna unguiculata ) which had developed the hard‐to‐cook defect when stored at 29°C, 65% RH had progressively shorter cooking times after additional storage at 6.5°C, 71% RH. This would suggest that the mechanism(s) leading to development of the defect should be easily reversed. The ability to reverse the hard‐to‐cook defect in legume seeds would provide several economic and nutritional benefits.

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What this paper is about

ABSTRACT The hard‐to‐cook defect, assumed to be a permanent condition in legume seeds, can be reversed. Dry beans ( Phaseolus vulgaris ) and cowpeas ( Vigna unguiculata ) which had developed the hard‐to‐cook defect when stored at 29°C, 65% RH had progressively shorter cooking times after additional storage at 6.5°C, 71% RH. This would suggest that the mechanism(s) leading to development of the defect should be easily reversed. The ability to reverse the hard‐to‐cook defect in legume seeds would provide several economic and nutritional benefits.

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OpenAlex reports 19 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

ABSTRACT The hard‐to‐cook defect, assumed to be a permanent condition in legume seeds, can be reversed. Dry beans ( Phaseolus vulgaris ) and cowpeas ( Vigna unguiculata ) which had developed the hard‐to‐cook defect when stored at 29°C, 65% RH had progressively shorter cooking times after additional storage at 6.5°C, 71% RH. This would suggest that the mechanism(s) leading to development of the defect should be easily reversed. The ability to reverse the hard‐to‐cook defect in legume seeds would provide several economic and nutritional benefits.

Key concepts: Vigna, Phaseolus, Legume, Dry bean, Mung bean, Horticulture, Biology, Agronomy

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Reversibility of the Hard‐to‐Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata) — Research Paper | ScholarLens