STUDIES ON DEHYDRATION OF THE SEEDS OF GREEN FIELD BEAN (DOLICHOS-LABLAB VAR LIGNOSUS)

Seeds of fresh green field bean (Dolichos lablab var. lignosus) were d ehydrated under sunlight, in solar cabinet, hot air cabinet and by hig h temperature short time (HTST) pneumatic drying as well as deep-fat-f rying, The products were evaluated for drying and rehydration characte ristics, other quality and chemical parameters besides shelf-stability . Sun-drying resulted in a significantly greater loss of chlorophyll ( 70-75% as compared to 15-20% in other modes) and in higher browning as well as lipid oxidation, besides poor rehydration characteristics due to shrinkage. HTST drying and frying imparted porosity and improved d rying as well as rehydration, although with increased butterflying(see d splitting) of the seeds. Pretreatment with sugar reduced butterflyin g and seed coat separation. The dried seeds were shelf-stable at room temperature and 37 degrees C for more than 6 months in flexible lamina te pouches.