Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates.

ABSTRACT: Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin-cation-phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy's Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7-75 min on

SUBMITTER: Cimini A 

PROVIDER: S-EPMC11354054 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature