The Effect of the Quick Soak Technique and Storage Duration on the Cooking Time and Water Uptake of Biofortified Narobean Varieties
| dc.contributor.author | Yvonne Glory Talwana | |
| dc.date.accessioned | 2025-07-07T12:58:19Z | |
| dc.date.available | 2025-07-07T12:58:19Z | |
| dc.date.issued | 2025-06-10 | |
| dc.description.abstract | The common bean (Phaseolus vulgaris L.) is known to develop a hard-to-cook defect when stored for a long time. However, soaking the beans before cooking is a known method used worldwide to reduce the cooking time of beans. This study, therefore investigated the impact of storage time and the quick soak method on the cooking time of three iron bio-fortified NAROBEAN varieties, NAROBEAN 1, NAROBEAN 3 and NAROBEAN 6 stored for <1, 2 and 4 years. Twenty-four beans of each of the 3 varieties stored for different times were weighed, boiled in distilled water for 3 minutes, and left to stand for 1 hour. Thereafter, the beans were cooked in the Mattson pin-drop cooker to determine the cooking time. After cooking, the beans were weighed to determine water uptake. Cooking time did not significantly vary with bean variety (p>0.05) but with storage time (p<0.05). The older beans took more time to cook. The quick soak technique significantly reduced cooking time (p<0.05) especially for beans stored for a shorter time. These results provide a basis for recommendations to reduce the costs of fuel in cooking beans. | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12311/2821 | |
| dc.language.iso | en | |
| dc.publisher | Uganda Christian University | |
| dc.title | The Effect of the Quick Soak Technique and Storage Duration on the Cooking Time and Water Uptake of Biofortified Narobean Varieties | |
| dc.type | Dissertation |