INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (PHASEOLUS-VULGARIS, L) VARIETY ROSINHA G2

The influence of storage on dry bean was studied for 6 months under three different conditions of temperature and relative humidity (RH): A. 12°C. 52% RH: B. 25°C. 65‐10% RH: and C. 37°C. 76% RH. Then hydration capacity of the seeds remained constant under condition A, increased slightly under condition C and decreased to less than 50% of the original under condition B. Changes in the percentages of hardshell beans were inversely proportional to the hydration capacity. The texture (hardness) of the cooked beans increased from 200 to 250 kg force in the Instron apparatus for the conditions A and B but it reached values greater than 500 kg after 4 months of storage under condition C. Cooking time increased from 60 min to 95, 116 and 300 min for the conditions A, B and C, respectively. The PER value dropped from 1.01 to 0.66, 0.43 and 0.10 under storage conditions A, B and C, in this order. Biological availability of methionine dropped from 46.3% to 43.1, 38.2 and 27.6%, whereas cysteine availability decreased from 51.6% to 45.8, 43 and 30% under the conditions A, B and C, respectively. Protein digestibility changed from 62.4% to 58.9, 57.1 and 54.4% for the conditions A, B and C, in the same order. Addition of methionine to the beans stored for 6 months under the conditions A, B and C, raised the PER from 0.66, 0.43 and 0.10 to the values 2.45, 2.46 and 2.40, respectively, without significantly affecting the digestibility. Copyright © 1979, Wiley Blackwell. All rights reserved