American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2018, 6(3), 103-107
DOI: 10.12691/ajfst-6-3-3
Open AccessArticle

Alleviation of Hard-to-cook Phenomenon in Legumes: Effects of Hydrothermal Processing Techniques on Two Species of Vigna subterranean

Ojo Moses Ayodele1,

1Department of Food Science and Engineering, Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria

Pub. Date: March 13, 2018

Cite this paper:
Ojo Moses Ayodele. Alleviation of Hard-to-cook Phenomenon in Legumes: Effects of Hydrothermal Processing Techniques on Two Species of Vigna subterranean. American Journal of Food Science and Technology. 2018; 6(3):103-107. doi: 10.12691/ajfst-6-3-3


The hard-to-cook nature of Vigna subterranean constitutes an hindrance to its utilisation. Two species of a hard-to-cook legume Vigna subterranean were subjected to hydrothermal processing after soaking. This study is aimed at investigating the effects of soaking followed by hydrothermal processing on the cooking times. The seeds of two species of Vigna subterranean (the cream coloured specie and the mottled coloured specie,) were processed by four different hydrothermal techniques before and after aqueous soaking to varying hydration levels. Soaking of the seeds to varying hydration levels before processing by hydrothermal techniques induced decrease in the cooking times. Highest percentage reduction of 66.24% was recorded when the seed of the cream coloured variety was boiled at elevated pressure.

Vigna subterranean hard-to-cook hydrothermal techniques cooking times

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