Effects of sodium salt solutions on the chemical composition and morphology of black beans (Phaseolus vulgaris)
1979
Varriano-Marston, E. | De Omana, Elisa
The amount of sodium in the soaking water did not significantly affect the amount of water absorbed by black beans; the pH was the critical determinant. However, sodium salts affected the mineral content as well as the amount of pectic substances solubilized from the beans during soaking and cooking periods. The greatest alterations in these components occurred when beans were soaked in a solution containing four salts. X-ray microanalysis suggested that mechanisms of ion exchange and chelation were operative in the dissolution of the intercellular cement and the subsequent cell separation.
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