FACTORS AFFECTING THE COOKING QUALLITY OF FIELD PEAS (PISUM-SATIVUM L) AND WHITE BEANS (PHASEOLUS-VULGARIS L) STORED UNDER SIMULATED FARM CONDITIONS

Factors affecting the cooking, physical, chemical, and biological char acteristics of field peas and white beans were studied after 147 days' storage under northern temperate climatic conditions. Cooking time, h ydration and swelling characteristics, phytate levels, fat acidity val ues (FAV), off-odor and visible mold development were assessed. Among the different initial moisture contents and storage temperature regime ns investigated, only the highest temperature regimen (44C declining t o 15C) was associated with a noticeable reduction in the cooking quali ty of peas and beans. Although a gradual decline was seen in the hydra tion and swelling characteristics of both legumes, and in phytate leve ls of peas stored at the 44C to 15C regimen, no single factor appeared to explain the changes in cooking quality of peas and beans stored at high temperatures. Correlation analyses indicated the association of high levels of conductivity and FAV with poor hydration characteristic s and off-odor development in the two legumes.