Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and to study their effects on quality of cooked producri a he results of the study are summarized as follow:
1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at 95-100℃ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%.
2. Among cooking methods tested, steam cooking at 121℃ was the most effective one in reducing cooking time of soybeans (15 min.). Blackeyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at 95-100℃, and 5 minutes of that in steam at 121℃.
3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at 121℃ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control.
4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at 121℃ or soaking in 3℃ SBC solution followed by cooking in water at 95-100℃. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at 121℃ or soaking in 0.5-1% SBC solution followed by cooking in water at 95-100℃.
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