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Original
The ideal anesthetic
should quickly make
the patient unconscious
but allow a quick return
to consciousness, have
few side effects, and be
safe to handle.
Revised
Ideal anesthetics
• Quick sedation
• Quick recovery
• Few side effects
• Safe to handle
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From: http://www.writing.engr.psu.edu/samples/couch.pdf
Evaluation of Legume Cooking Characteristics Using a Rapid Screening Method.
H.S.Yeung1, R.W.Waniska2, J.Ehlers3
1. Hway-Seen Yeung, Masters Degree Candidate, Cereal Quality Lab, Texas A&M University, College Station, TX, 77843-2474. Telephone (979) 845-2925
2. Ralph Waniska, PhD, Cereal Quality Lab, Texas A&M University, College Station, TX, 77843-2474. Telephone (979) 845-2925
3. Jeff Ehlers, Department of Botany and Plant Sciences, University of California, Riverside, Riverside, California 92521-0124
Introduction:
Improvement of legume varieties is
necessary to overcome challenges of
new diseases and achieve higher yields.
Most legumes are consumed as cooked
seeds; consumer preferences for
legume products should be
incorporated earlier in the breeding
process. Methods to rapidly determine
these attributes are needed in order to
quantify consumer preferences.
The Mattson cooker, which uses
weighted plungers, is used to measure
one cooking quality attribute, cooking
time.
The goal of the proposed research was
to develop an effective, low-cost
method to analyze the cooking quality
attributes of legumes. About 25 samples
were evaluated during an 8 hr period.
Samples were rated for aroma intensity,
the number of split seed coats and
cotyledons, turbidity of the broth,
cooked doneness, and hardness.
Objectives:
2.
Samples of 5 g from each variety; placed into plastic bags containing 3
punched holes
3.
Plastic bags were
filled with 60 mL of
water and soaked
overnight for 16 hr
1. Intact seeds were selected from 25
cowpea varieties and a reference cowpea
sample
Scale Broth Aroma Legume Aroma Tact. Texture
1
none
none
hard, firm
2
faint
faint
slightly hard, firm
3
apparent
apparent
soft, firm
4
more apparent more apparent
soft
5
pungent
pungent
mush
Split seed coat and cotyledon is evaluated by counting.
Splitting of
the
seed coat
Splitting of the
cotyledon
32
2.0
2.00
138
172
Cook
Broth
Aroma
2.7
61
2.3
1.03
Bambey 21
27
1.3
1.00
139
158
3.0
1.8
72
49
1.3
1.03
IT95K-1479
32
1.7
2.33
136
165
3.7
2.7
36
39
2.0
1.00
IT95K-1479
27
1.8
1.50
139
156
1.7
2.0
11
16
2.5
1.00
IT95K-1491
32
2.0
2.00
135
163
4.0
3.0
34
73
3.5
1.15
IT95K-1491
27
1.3
1.50
137
158
3.3
3.0
14
15
2.0
1.03
UCR 779
32
1.0
1.50
136
150
3.0
2.5
17
2
5.0
1.20
UCR 779
27
1.0
1.2
135
151
2.5
2.5
8
0
4.4
1.08
Variety
Time
(min)
Cook
Done
Tactile
Txture
Soak
Abs (%)
Cook
Abs (%)
Bambey 21
Cook
Bean
Aroma
2.7
Splt
Testa
(%)
86
Splt
Broth
Cotyl (%) Opacity
Brix
Table 2: Overcooked Cowpeas Cooked 5 Minutes Less
Variety
Time
(min)
Cook
Done
Tactile
Txture
Soak
Abs (%)
Cook
Abs (%)
Cook
Broth
Aroma
Cook
Bean
Aroma
Splt
Testa
(%)
IT84S2246
27
5.0
5.0
134
227
1.8
1.8
98
98
1.7
1.10
IT84S2246
22
3.0
3.5
138
201
2.0
2.0
98
88
2.0
1.00
IT98K-128-2
27
4.5
4.5
126
202
3.0
2.7
82
82
1.7
0.87
IT98K-128-2
22
3.3
3.7
125
207
3.3
2.7
85
85
2.3
0.95
IT85F-3139
27
4.3
3.8
127
186
98
1.0
0.83
22
3.0
3.5
123
178
2.3
2.5
100
IT85F-3139
2.5
3.0
100
90
1.5
0.85
Splt
Broth
Cotyl (%) Opacity
Brix
Table 3: Fall Coachella Valley
5.
Broth was drained from
plastic bags through a
punched hole
Variety
Cook
Done
Tactile
Txture
Cook
Broth
Aroma
Cook
Bean
Aroma
IT85F-3139
IT89KD-288
CB46
58-53
IT95K-181-9
Iron Clay 101
IT93K-93-10
4.3
3.0
2.8
3.0
2.8
3.0
2.8
3.8
2.7
3.0
3.0
2.8
2.7
3.0
127
133
137
146
143
137
137
186
163
172
168
196
159
162
2.5
1.5
2.3
2.3
3.2
1.8
2.4
2.3
2.0
1.8
2.0
2.2
1.8
2.4
Splt
Testa
(%)
100
24
50
11
99
36
40
Splt
Cotyl
(%)
98
22
43
10
91
35
40
Soak
Cook
Abs (%) Abs (%)
Broth
Opacity
Brix
1.0
2.8
3.5
1.5
1.2
4.8
4.8
0.83
0.75
0.80
0.85
0.80
0.80
1.00
24-125B-1
2.3
2.3
166
179
3.0
3.3
66
39
1.7
1.17
IT90K-284-2
2.0
2.5
153
170
2.5
1.0
26
23
4.5
1.03
IT95K-1479
2.5
2.8
139
160
2.3
1.5
40
40
2.5
0.87
Cook
Broth
Aroma
Cook
Bean
Aroma
Splt
Testa
(%)
Splt
Cotyl
(%)
Table 4: UC Riverside
6.
Seeds and their
broth were
placed in
individual bowls
Cook
Done
Tactile
Txture
Soak
Abs(%)
Cook
Abs(%)
0.93
-0.33
0.59
-0.20
-0.07
0.41
0.55
-0.26
-0.33
-0.29
0.60
-0.21
-0.19
0.37
0.53
-0.06
-0.29
0.23
0.08
-0.02
-0.16
-0.23
0.21
0.42
0.09
-0.14
0.59
0.66
-0.13
0.20
Tactile
Soak
Cook
Txture Abs (%) Abs (%)
IT84S2246
IT98K-128-2
IT85F-3139
Mouride
IT97K-569-9
IT98K-498-1
IT93K-693-2
CB27
IT95K-207-21
IT86F-2014-1
Prima
IT97K-499-39
IT93K-2046
1393-2-3 ( - )
1393-1-2-2 (+)
IT98K-428-4
IT98K-205-8
CB46
IT89KD-288
KVx-61-1-1
Early Scarlet
CRSP NIEBE
IT82E-18
Vya
IT98K-317-12
Cook
Done
Tactile
Txture
Soak
Abs(%)
Cook
Abs(%)
5.0
4.5
4.1
3.8
3.7
3.6
3.3
3.2
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
2.8
2.8
2.8
2.8
2.8
2.7
2.7
2.7
2.7
2.6
2.6
2.5
2.5
2.5
2.5
2.4
2.3
2.3
2.3
2.3
2.3
2.2
2.2
2.1
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
1.7
1.7
1.7
1.3
1.3
0.7
5.0
4.5
4.0
4.0
3.8
3.2
3.3
3.2
2.8
3.3
3.0
3.0
2.7
3.0
3.0
3.0
2.8
3.2
2.7
3.0
2.8
2.3
2.7
3.0
3.0
2.5
2.5
2.8
2.7
2.8
2.5
2.3
2.5
2.3
2.0
2.3
2.3
2.2
2.8
2.0
2.1
2.2
2.3
1.5
1.8
2.4
2.8
2.0
1.8
2.5
1.8
2.3
1.8
1.3
1.5
1.0
0.7
134
126
133
135
126
157
132
133
128
158
152
132
143
138
141
140
117
129
132
132
155
147
121
136
129
132
144
134
144
163
136
131
135
149
129
139
149
140
140
173
139
155
164
141
136
152
146
128
148
156
141
141
146
158
137
139
5
227
202
190
175
219
201
183
181
181
215
179
161
173
183
171
169
156
186
161
166
177
165
162
163
179
161
165
154
186
190
156
153
163
164
169
168
173
153
165
187
158
175
188
179
152
174
167
168
170
172
157
173
160
187
158
158
12
Splitting of the
cotyledon
Table 1: Undercooked Cowpeas Cooked 5 Additional Minutes
4.
Bags were held by
rods in a large
cooking container
and boiled until the
majority of the
seeds were fully
cooked
r=0.25
Tactile Txture
Soak Abs(%)
Cook Abs(%)
Cook Broth Aroma
Cook Bean Aroma
Splt Testa(%)
Splt Cotyl(%)
Broth Opacity
Brix
Variety
Results:
•Use a rapid screening method to
evaluate the cooking quality attributes
of cowpeas (Vigna unguiculata).
•Determine the effect location and
cooking time hsve on cowpea cooking
qualities.
Methods:
Table 5. Cooking Qualities of Cowpeas
7. Sensory evaluation
Variety
Cook
Done
Broth
Opacity
Brix
IT85F-3139
4.0
4.3
139
194
2.7
1.3
99
96
1.3
1.10
IT89KD-288
2.7
2.7
131
159
1.8
2.3
40
25
3.3
0.90
CB46
3.0
3.3
130
186
3.0
2.3
80
83
2.3
0.85
58-53
2.3
2.0
141
161
3.0
2.6
3
2
1.8
0.82
IT95K-181-9
2.3
2.5
144
177
2.5
2.8
79
62
1.5
0.98
Iron Clay 101
2.0
2.0
125
148
2.0
1.0
7
7
4.6
0.88
IT93K-93-10
2.0
2.0
132
164
2.3
2.0
43
38
4.7
1.05
24-125B-1
1.8
2.0
145
171
3.3
3.0
65
49
1.8
1.20
IT90K-284-2
2.0
2.3
150
178
2.3
1.3
55
46
4.3
1.10
IT95K-1479
1.8
1.5
139
156
1.7
2.0
11
16
2.5
1.00
Observations:
• Increasing cook time to achieve doneness
improved cooking qualities (Table 1, 2)
• Two locations yielded different cooking qualities
of the same variety (Table 3, 4)
• Varieties differed in their cooking attributes (Table
5)
 The texture of cooked cowpeas showed a
negative correlation with the amount of water
absorbed during soaking (Sefa-Dedeh et al
1978)
 Splitting negatively correlated with broth
opacity
 Doneness and texture negatively correlate with
brix
Cameroon 7-29
58-53
58-57
IT95K-181-9
Cam12-58
Melakh
Iron Clay 101
IT93K-93-10
UCR-830
Apagbaala
IT95M-190
CC-85-2
IAR7/8-5-4-1
IT83D-442
24/25B-9
IT95K-1479
24-125B-1
IT95K-1105-5
IT98K-558-1
Suvita 2
IT90K-284-2
IT97K-819-132
IT93K-503-1
01CC-85
Mounge
01CC-110-1
IT97K-556-6
UCR 779
IT95K-1093-5
IT95K-1491
Bambey 21
LSD
Cook
Broth
Aroma
1.8
3.0
2.8
1.6
2.3
2.6
2.0
3.0
3.2
3.0
2.8
2.4
2.3
1.5
2.0
2.2
2.8
3.3
1.6
3.0
3.3
2.3
3.3
1.5
2.5
1.8
2.6
2.6
2.9
2.5
2.3
1.9
2.4
2.3
3.0
3.8
2.3
2.6
3.6
3.3
2.0
3.1
3.3
4.3
2.8
2.4
2.4
2.6
1.8
1.8
2.3
2.7
1.9
2.7
3.3
3.0
1.2
Cook
Broth
Aroma
Cook
Bean
Aroma
0.44
0.38
0.30
-0.10
0.24
0.01
-0.08
-0.36
-0.09
0.95
-0.30
0.25
Splt
Testa(%)
Splt
Cotyl(%)
Broth
Opacity
Brix
98
82
100
90
84
97
80
55
99
89
29
30
42
31
29
20
42
75
32
89
15
13
73
25
50
23
7
30
89
37
18
21
42
9
81
20
3
5
77
78
25
65
67
73
73
40
20
66
8
6
38
43
10
72
14
72
13
98
82
97
90
84
95
75
52
87
84
27
27
33
31
28
19
42
76
23
77
6
12
50
25
48
18
6
22
76
40
17
21
39
6
75
15
3
5
75
45
28
44
56
68
30
34
18
61
6
6
28
29
3
43
15
49
15
1.7
1.7
1.2
3.0
2.3
2.0
1.5
3.3
1.8
4.3
4.0
2.2
2.3
3.0
3.5
2.5
2.0
2.5
3.0
1.5
4.0
2.0
4.3
3.0
2.3
2.3
1.7
2.3
1.4
2.7
2.3
4.7
4.7
4.7
2.7
1.5
2.3
3.2
4.5
1.8
2.5
1.7
5.0
2.3
1.7
4.4
4.8
3.0
2.0
4.0
2.3
4.7
4.5
2.0
2.0
1.3
0.7
1.10
0.87
0.97
0.80
0.90
1.07
0.83
0.93
0.98
0.90
0.88
0.86
0.85
0.83
0.80
0.80
0.66
0.88
0.83
0.83
0.90
0.87
1.05
0.90
0.85
0.85
0.84
0.73
0.89
0.97
0.93
0.84
1.03
1.00
0.85
0.80
0.83
0.83
0.90
1.10
0.93
1.18
1.13
1.10
1.10
1.07
1.03
1.00
0.98
0.97
0.95
1.10
1.09
1.00
1.03
1.03
0.10
Cook
Bean
Aroma
1.8
2.7
1.8
1.8
2.3
1.6
1.8
2.2
2.8
1.7
3.2
2.2
3.3
1.8
1.8
1.8
2.6
2.7
2.1
2.2
2.8
3.0
2.0
2.3
1.8
2.3
2.3
2.6
2.5
1.5
2.0
1.4
2.2
1.5
3.0
3.0
2.0
2.8
2.4
3.5
1.8
3.2
1.8
2.5
2.8
1.2
2.2
2.1
2.5
1.5
2.5
1.7
1.9
2.0
3.0
1.8
0.9
Splt
Splt
Testa(%) Cotyl(%)
-0.26
0.11
Broth
Opacity
0.18
Note:
•Dark blue indicates values from the top 20% of samples
•Light blue indicates values from the lower 20% of samples
•Upper values are significantly different than lower values
Conclusions:
•The rapid, low-cost method allows a trained person to evaluate
multiple cooking properties of 25 samples within 8 hours
•The method differentiated varieties according to cooking
properties
•Seeds grown in different locations yielded different cooking
qualities
•It was worthwhile to add 5 min cooking time to undercooked
seeds
•But not worthwhile to cook overcooked seeds 5 min less
Acknowledgements:
Bean and Cowpea CRSP for partial financial support;
Dr. Agnes Mwangwela and Dr. Amanda Minnaar for
their assistance in method development; Texture
Technologies Corp., Scarsdale, NY/Stable Micro
Systems, Godalming, Surrey, UK).
From: http://www.owlnet.rice.edu/%7Ecainproj/images/gallery/fallen_women_md.gif
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