ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Storage under unfavorable conditions is known to adversely affect the cooking quality of legumes by leading to the “hard-to-cook” defect. This phenomenon was studied by examining the texture and microstructure of Ghanainan cowpeas, variet “Adua ayera,” following storage at 0°C 80% RH; 21°C 35% RH and 29°C, 85% RH for up to 12 months. Scanning electron microscopy revealed no changes in raw beans after 12 months storage but soaking in water produced a loss of some protein bodies in seeds stored at 29°C. Texture measurement indicated that the rate of cooking of the beans decreased with increasing storage temperature and that storage at 29°C introduced the formation of the “hard-to-cook” defect. The micro structure of the defective beans showed an incomplete break down of the middle lamella which may partially explain this defect.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08503.x
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