World Journal of Food Science and Technology

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Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans

Received: May 10, 2018    Accepted: Jun. 04, 2018    Published: Jul. 06, 2018
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Abstract

Phaseolus lunatus commonly known as lima bean is one of the important leguminous crops in the genus phaseolus noted for its nutritional and medicinal properties. However, the current improved varieties released by Crop Research Institute (CRI) have no documental records on their physical and cooking properties. This informed the study to evaluate the physical and cooking characteristics of 5 improved lima beans. The lima beans were obtained from Crop Research Institute, Fumesua-Ghana and analyses on physical and cooking properties were carried out. Seed length ranged from 19.12 to 25.50 mm, breadth from 12.41 to 15.41 mm with significant differences among the accessions. However, thickness which varied from 5.10 to 6.58 mm showed no statistical significant difference. The thousand (1000) seed weight significantly varied from 886.00 to 1311.65 g. All the five lima bean accessions belonged to the Andean gene pool or Meso-American large seeded type. Length/breadth & water uptake ratio, and bulk density were within the range of 1.49 to 1.76, 1.15 to 1.81 g, and 0.59 to 0.62 g/ml, respectively. The cooking time of all the accessions ranged from 81.00mins to 91.50mins with no significant differences. Cooked Length-Breadth and water uptake ratios had minimum and maximum values of 1.39 to 1.78 and 1.15 to 1.31, respectively. Seed hydration capacity and index had values between 18.98-23.05 g/seed & 7.14-10.45; swelling capacity ranged between 17.98-20.38ml/seed and swelling index recorded values between 3.88-5.10. The physical and cooking properties of legumes are important for the design of equipment necessary for food processing, packaging, post-harvest handling and also for determination of cooking quality. The underutilized legumes have physical and cooking characteristic which make them potentially ideal for commercial cultivation, local food uses and for industrial food processing.

DOI 10.11648/j.wjfst.20180202.13
Published in World Journal of Food Science and Technology ( Volume 2, Issue 2, June 2018 )
Page(s) 38-43
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Phaseolus lunatus, Cooking Characteristics, Sensory Properties

References
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[7] Stanley, D. W., Wu, X., Plhak, L. C., 1989. Seed coat effects in cooked reconstituted bean texture. J. Texture Stud. 20, 419-429.
[8] Hamid, S., Muzaffar, S., Wani, I. A., Masoodi, F. A., Bhat, M. M. (2014). Physical and cooking characteristics of two cowpea cultivars grown in temperate Indian climate. Journal of the Saudi Society of Agricultural Sciences. doi: 10.1016/j.jssas.2014.08.002.
[9] Yalcin, I. and Orzarslan, C. (2004). Physical properties of vetah seed. Journal of Biosystem Engineering, 88 (4), pp 507-512.
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[16] Lioi, L. (1994). Morphotype relationships in lima bean (Phaseolus lunatus L.) deduced from variation of the evolutionary marker phaseolin. Genet. Resour. Crop Evol. 41: 81-85.
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[20] Miano, A. C and Augusto, P. E. D (2018). The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements. Comprehensive Reviews in Food Science and Food Safety https://doi.org/10.1111/1541-4337.12328
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    Kyeremateng Daniel Owusu, Coleman Fred Newman, Agyare-Gyimah Gabriel. (2018). Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans. World Journal of Food Science and Technology, 2(2), 38-43. https://doi.org/10.11648/j.wjfst.20180202.13

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    ACS Style

    Kyeremateng Daniel Owusu; Coleman Fred Newman; Agyare-Gyimah Gabriel. Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans. World J. Food Sci. Technol. 2018, 2(2), 38-43. doi: 10.11648/j.wjfst.20180202.13

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    AMA Style

    Kyeremateng Daniel Owusu, Coleman Fred Newman, Agyare-Gyimah Gabriel. Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans. World J Food Sci Technol. 2018;2(2):38-43. doi: 10.11648/j.wjfst.20180202.13

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  • @article{10.11648/j.wjfst.20180202.13,
      author = {Kyeremateng Daniel Owusu and Coleman Fred Newman and Agyare-Gyimah Gabriel},
      title = {Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans},
      journal = {World Journal of Food Science and Technology},
      volume = {2},
      number = {2},
      pages = {38-43},
      doi = {10.11648/j.wjfst.20180202.13},
      url = {https://doi.org/10.11648/j.wjfst.20180202.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.wjfst.20180202.13},
      abstract = {Phaseolus lunatus commonly known as lima bean is one of the important leguminous crops in the genus phaseolus noted for its nutritional and medicinal properties. However, the current improved varieties released by Crop Research Institute (CRI) have no documental records on their physical and cooking properties. This informed the study to evaluate the physical and cooking characteristics of 5 improved lima beans. The lima beans were obtained from Crop Research Institute, Fumesua-Ghana and analyses on physical and cooking properties were carried out. Seed length ranged from 19.12 to 25.50 mm, breadth from 12.41 to 15.41 mm with significant differences among the accessions. However, thickness which varied from 5.10 to 6.58 mm showed no statistical significant difference. The thousand (1000) seed weight significantly varied from 886.00 to 1311.65 g. All the five lima bean accessions belonged to the Andean gene pool or Meso-American large seeded type. Length/breadth & water uptake ratio, and bulk density were within the range of 1.49 to 1.76, 1.15 to 1.81 g, and 0.59 to 0.62 g/ml, respectively. The cooking time of all the accessions ranged from 81.00mins to 91.50mins with no significant differences. Cooked Length-Breadth and water uptake ratios had minimum and maximum values of 1.39 to 1.78 and 1.15 to 1.31, respectively. Seed hydration capacity and index had values between 18.98-23.05 g/seed & 7.14-10.45; swelling capacity ranged between 17.98-20.38ml/seed and swelling index recorded values between 3.88-5.10. The physical and cooking properties of legumes are important for the design of equipment necessary for food processing, packaging, post-harvest handling and also for determination of cooking quality. The underutilized legumes have physical and cooking characteristic which make them potentially ideal for commercial cultivation, local food uses and for industrial food processing.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans
    AU  - Kyeremateng Daniel Owusu
    AU  - Coleman Fred Newman
    AU  - Agyare-Gyimah Gabriel
    Y1  - 2018/07/06
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    N1  - https://doi.org/10.11648/j.wjfst.20180202.13
    DO  - 10.11648/j.wjfst.20180202.13
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 38
    EP  - 43
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20180202.13
    AB  - Phaseolus lunatus commonly known as lima bean is one of the important leguminous crops in the genus phaseolus noted for its nutritional and medicinal properties. However, the current improved varieties released by Crop Research Institute (CRI) have no documental records on their physical and cooking properties. This informed the study to evaluate the physical and cooking characteristics of 5 improved lima beans. The lima beans were obtained from Crop Research Institute, Fumesua-Ghana and analyses on physical and cooking properties were carried out. Seed length ranged from 19.12 to 25.50 mm, breadth from 12.41 to 15.41 mm with significant differences among the accessions. However, thickness which varied from 5.10 to 6.58 mm showed no statistical significant difference. The thousand (1000) seed weight significantly varied from 886.00 to 1311.65 g. All the five lima bean accessions belonged to the Andean gene pool or Meso-American large seeded type. Length/breadth & water uptake ratio, and bulk density were within the range of 1.49 to 1.76, 1.15 to 1.81 g, and 0.59 to 0.62 g/ml, respectively. The cooking time of all the accessions ranged from 81.00mins to 91.50mins with no significant differences. Cooked Length-Breadth and water uptake ratios had minimum and maximum values of 1.39 to 1.78 and 1.15 to 1.31, respectively. Seed hydration capacity and index had values between 18.98-23.05 g/seed & 7.14-10.45; swelling capacity ranged between 17.98-20.38ml/seed and swelling index recorded values between 3.88-5.10. The physical and cooking properties of legumes are important for the design of equipment necessary for food processing, packaging, post-harvest handling and also for determination of cooking quality. The underutilized legumes have physical and cooking characteristic which make them potentially ideal for commercial cultivation, local food uses and for industrial food processing.
    VL  - 2
    IS  - 2
    ER  - 

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Author Information
  • Department of Food Science and Technology, Methodist University College Ghana, Wenchi, Ghana

  • Department of Agriculture and Agribusiness, Methodist University College Ghana, Wenchi, Ghana

  • Department of Agriculture and Agribusiness, Methodist University College Ghana, Wenchi, Ghana

  • Section