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Characteristics of winged bean (Psophocarpus tetragonolobus) seeds during soaking and boiling

✍ Scribed by Handajani Sambudi; Ken A Buckle

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
527 KB
Volume
57
Category
Article
ISSN
0022-5142

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✦ Synopsis

The eflects of soaking small, medium and large seeds of Psophocarpus tetragonolobus ( L ) DC for up to 24 h and then boiling the seeds for up to 30min, or boiling the raw seeds for up to 120min, were examined. Trends for hardness and water absorption of the beans were similar for all bean sizes. Soaking andlor boiling reduced the hardness of beans and increased the water absorption leached solids, water holding capacity and swelling power. Small beans were the hardest and showed the lowest level of the other characteristics. Medium sized beans were softer and had higher values of the above four parameters. Soaking for 24 h and then boiling for 30 min was more eficient in reducing the hardness of the beans than boiling for 2 h. Linear regression showed high correlations among almost all the parameters measured.

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