Effect of Soaking Time and Cooking Time on Qualities of Red Kidney Bean Flour

  • Kamolwan Jangchud Department of Product Development, Faculty of Agro-industry Kasetsart University, Bangkok, 10900, Thailand
  • Nongsuda Bunnag Department of Product Development, Faculty of Agro-industry Kasetsart University, Bangkok, 10900, Thailand
Keywords: red kidney bean, oligosaccharides, raffinose, stachyose, HPLC

Abstract

Soaking time and cooking time of red kidney bean affected the reduction of raffinose and stachyose contents in its flour. Red kidney beans were soaked in distilled water for 6 and 12 h, and then cooked by steaming (30, 60, and 90 min) or boiled in pressure cooker (10 and 15 min). After extraction of raffinose and stachyose contents from flour made from soak-cooked beans, the results from HPLC showed an important decrease in oligosaccharides of soak-cooked beans. The highest decrease in raffinose and stachyose was to soak beans for 12 h and then boil in pressure cooker for 15 min which was 47% and 44%, respectively.

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Published
2001-12-31
Section
Research Article