Standardization of imbibition time of Common bean grains to evaluate cooking quality
Josana de Abreu Rodrigues, Nerinéia Dalfollo Ribeiro, Nerison Luiz Poersch, Patrícia Medianeira Grigoletto Londero, and Alberto Cargnelutti Filho
The objective of this study was to standardize the imbibition time of common bean grains for an evaluation of the capacity of water uptake and determination of the cooking time, aiming at the identification of genotypes with high cooking quality. The completely randomized design was used in a 19 x 4 factorial arrangement with three replications. Grains of 19 cultivars were set to imbibe during four periods at room temperature. A significant interaction between cultivars and imbibition times was observed in relation to the evaluated variables. The correlation coefficients differed in magnitude and signal for the different cultivars. For an evaluation of the uptake capacity and the determination of the cooking time eight hours of imbibition of common bean grains are effective to differentiate normal from hard grains and to identify fast-cooking cultivars.