Cooking time of grains of bean cultivars on the basis of the duration and storage conditions

Abstract

Out of the technological characteristics of the bean grain, cooking time is, without a doubt, that of greatest importance. Short cooking time of grains is important from the nutritional standpoint, for decreasing the loss of solids and advisable in the reducing of energy spent. Grains which demand increased cooking time are past by on market and storage can influence directly such a characteristic. The objective of the work was studying the average cooking time of grains (TMC) of bean cultivars of different commercial groups, submitted to storage for different periods and under distinct conditions.