Culinary Techniques in the pre-preparation and preparation of legumes: weight changes and cooking times
DOI:
https://doi.org/10.12957/demetra.2025.84700Keywords:
Fabaceae. Cooking. Dietary technique. Pulses.Abstract
Objective: To evaluate legumes for weight change indicators related to dry cleaning, hydration, and cooking, as well as cooking times, to systematize data concerning these stages of pre-preparation and culinary preparation. Methods: Thirty varieties of legumes varieties were assessed for soaking effects and cooking times using moist heat methods (boiling or pressure cooking) and dry heat (oven roasting - for peanuts only). Results and Discussion: The correction factors ranged from 1 to 1.05. The hydration index ranged from 1.78 (purple beans) to 2.35 (soybean). The conversion index (CI) for moist-heat cooking ranged from 1.05 for green beans to 3.12 for lentils, both without soaking. The CI for soaked legumes ranged from 1.99 (purple beans) to 2.64 (pigeon peas). Roasted peanuts had a CI of 0.94. In legumes cooked by boiling without prior soaking, cooking times ranged from 15 minutes (red lentils) to 56 minutes (green beans). For pressure cooking, the cooking time ranged from 2 to 36 minutes for mung beans and peanuts without soaking, and from 3 to 18 minutes for adzuki beans and black beans when preceded by soaking. Resulting textures varied from al dente to soft, depending on cooking duration. Conclusion: Soaking and pressure cooking were found to reduce cooking time compared to no soaking and boiling cooking.
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