Influence des conditions de stockage sur les qualites physiques et sensorielles des haricots.
1987
Munyarushoka E. | Serugendo E.
Trials were carried out in Rwanda to evaluate: (1) the effect of bean water content, temp., and RH on the hardening of stored beans; (2) alternative bean conservation methods (fresh canned; dried cooked and canned, precooked and dried, precooked dried bean flour, and dried bean stored under controlled conditions); and (3) the effect of several soaking treatments on consumer preferences and seed hardening. Beans should be stored dry under low temp. and RH in order to preserve their physical and organoleptic qualities. Soaking prior to cooking is recommended even with hardened beans since cooking time is reduced. Bean conservation through canning or as flour would contribute to solve seed hardening of this legume.
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