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It has been determined from this study that hardshell beans can be easily selected from normal beans by soaking them in water for 24 hr at room temperature without aeration. The hardshell bean percentage is ranged from 0 to 71%. It has been also shown that there are some notable differences between normal and hardshell beans in their chemical composition such as seed moisture, ash, phenolics, and soluble leakage and in their anatomical characteristics, such as seed weight and size, and percentage of seed coats, all of which are helpful to understand the cause of the seed coat impermeability. This investigation has also shown that the hardshell variety has some desirable features in chemical composition, but some seed traits such as small seed size, weight, high ash content and seed coat percentage make them unacceptable for food processing.
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