Himachal Journal of Agricultural Research

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Functional Properties and Cooking Quality of Kidney Beans (Phaseolus vulgaris L.) Grown in Different Regions of Himachal Pradesh


Affiliations
1 Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
2 Department of Agronomy, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176062, India
 

Legumes are an essential component of our diet especially in developing world; they are widely grown and consumed in various regions, and excellent sources of proteins and complex carbohydrates. Six kidney bean varieties were evaluated for their functional and cooking properties. Samples of kidney beans used in present study were procured from Mountain Agriculture Research and Extension Centre, Sangla (Kinnaur) of Himachal Pradesh, India. The bulk density of the kidney beans varied between 0.76 g/ml to 0.81 g/ml. Higher bulk density was found in variety Jwala (0.86 g/ml) whereas, lowest was found in Baspa, Him1 and Triloki varieties (0.76 g/ml). Hydration capacity and swelling capacity of the seeds of different varieties varied significantly and present in the range of 0.21–0.46 g/seed and 0.22–0.35 ml/seed, respectively. The swelling capacity of variety Triloki was higher as compared to other varieties of kidney beans. Cooking time of unsoaked seeds of different varieties significantly varied and ranged between 25 to 35 min. whereas, the soaking of grains of kidney beans reduced the cooking time and varied from 15 to 20 min.

Keywords

Kidney Beans, Functional Properties, Cooking Quality, Cooking Time.
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  • Functional Properties and Cooking Quality of Kidney Beans (Phaseolus vulgaris L.) Grown in Different Regions of Himachal Pradesh

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Authors

S. Kimothi
Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
Y. S. Dhaliwa
Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
Vinod Sharma
Department of Agronomy, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176062, India

Abstract


Legumes are an essential component of our diet especially in developing world; they are widely grown and consumed in various regions, and excellent sources of proteins and complex carbohydrates. Six kidney bean varieties were evaluated for their functional and cooking properties. Samples of kidney beans used in present study were procured from Mountain Agriculture Research and Extension Centre, Sangla (Kinnaur) of Himachal Pradesh, India. The bulk density of the kidney beans varied between 0.76 g/ml to 0.81 g/ml. Higher bulk density was found in variety Jwala (0.86 g/ml) whereas, lowest was found in Baspa, Him1 and Triloki varieties (0.76 g/ml). Hydration capacity and swelling capacity of the seeds of different varieties varied significantly and present in the range of 0.21–0.46 g/seed and 0.22–0.35 ml/seed, respectively. The swelling capacity of variety Triloki was higher as compared to other varieties of kidney beans. Cooking time of unsoaked seeds of different varieties significantly varied and ranged between 25 to 35 min. whereas, the soaking of grains of kidney beans reduced the cooking time and varied from 15 to 20 min.

Keywords


Kidney Beans, Functional Properties, Cooking Quality, Cooking Time.

References