Chemical Evolution of Solutions from Beans Soaking and Cooking Processes: Case Study of Phaseolus Vulgaris L.

J.C. Fopoussi Tuebue; I.N. Tchinda

Chemical Evolution of Solutions from Beans Soaking and Cooking Processes: Case Study of Phaseolus Vulgaris L.

J.C. Fopoussi Tuebue *

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I.N. Tchinda

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Chemical Evolution of Solutions from Beans Soaking and Cooking Processes: Case Study of Phaseolus Vulgaris L.

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Abstract

The present paper aims to highlight the physico-chemical evolution of solutions from soaking and beans cooking processes. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physico-chemical characteristics. Concerning the solutions from cooked beans, they were produced by putting on fire the pot containing the mixture of the water from soaking and bean seeds. The beans were a variety of Phaseolus vulgaris L., known as “Meringue”. The cooking process was done without salts. The samples of solutions were collected as follow: 30 and 60 minutes respectively after the beginning of the soaking, 30, 60, and 90 minutes after the beginning of the cooking process of the beans soaked during 60 minutes. After each sampling, the equal volume of the solution collected was replaced with the water used for the cooking process. Solutions obtained from beans soaking and beans cooking gradually enriched in mineral salts, particularly major macro elements (N and K), minor macro elements (Ca, S, Mg), and oligoelements compared to the situation noticed in the water used for the cooking process.

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No external funding was declared for this work.

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The authors declare no conflict of interest.

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How to Cite This Article

J.C. Tuebue, I.N. Tchinda. 2021. "Chemical Evolution of Solutions from Beans Soaking and Cooking Processes: Case Study of Phaseolus Vulgaris L.". Global Journal of Science Frontier Research, Global Journal of Science Frontier Research - B: Chemistry GJSFR-B Volume 21 (GJSFR Volume 21 Issue B1).

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GJSFR Volume 21 Issue B1

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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Classification

GJSFR-B Classification FOR Code: 039999

Submission ReceivedDecember 26, 2020
Peer Review Double Blind
Handling Editor
Accepted January 23, 2021
Published February 7, 2021

Version of record

v1.2

Issue date

March 30, 2021

Language

English

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