Interpretation of soil and plant analysis for optimum cooking quality parameters of some grain legumes
1998
El-Taliawy, M.S.T. | El-Shalweer, M.H.A.
Cooking quality of five grain legumes: Broad bean (Vicia faba L.), Soybean [Glycine max (L) Merr], white dry bean (Phseolus vulgaris), lupine (Lupinus termis) and Lentils (Lens culinaris) were tested. For each legume, 50 sites (each of 2 m x 2 m = 4 m2) of the cultivated fields were subjected to this study. Representative samples of the grains from each site were subjected to the tests of: cooking time, relative density (seed size and weight), percentage of hulls, hydration coefficient, swelling coefficient, color, percentage of germination, texture after cooking, and properties of the stewed liquor and flavor. Representative soil samples from the same site under each of the tested grain legume plants were analyzed before and after the harvest for: particle size categories (clay, silt, and sand), saturation percentage, electrical conductivity, soluble salts [sodium (Na), calcium (Ca), magnesium (Mg), and potassium (K)], available phosphorus (P), and organic matter contents. Meanwhile, some agricultural management practices were recorded. The obtained results of soil and plant analysis were statistically analyzed and interpreted statistically or graphically versus the cooking quality parameters and the correlations were concluded.
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