Agricultural and Biological Sciences
8 years ago

Revolutionary Discovery: Hard-to-Cook Defect in Beans Reversed for Economic & Nutritional Benefits

Journal of Food Science
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

Paper Summary

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Revolutionary Discovery: Hard-to-Cook Defect in Beans Reversed for Economic & Nutritional Benefits

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The hard-to-cook defect in dry beans and cowpeas can be reversed by storing them at lower temperatures and higher humidity levels. This means that legume seeds that had the defect can cook faster after being stored in specific conditions. Reversing this defect could bring economic and nutritional benefits.