EFFECT OF STORAGE ON COOKING QUALITY CHARACTERISTICS OF GRAIN LEGUMES

Dhal samples of one genotype each of pigeonpea, chickpea, mung bean, u rd bean and soybean were stored for a period of 12 months at 5 degrees C, 25 degrees C and 37 degrees C. The samples were analysed for phyti c acid, pectin, calcium, magnesium and cooking time. The most notable change during storage was the loss of phytic acid. The decrease in phy tic acid content alter 12 months of storage was highest in chickpea an d lowest in soybean. AU species exhibited a greater loss in phytic aci d, when stored at 25 degrees C and 37 degrees C than at 5 degrees C. T he required cooking time was prolonged for samples stored at 25 degree s C and 37 degrees C, but only slightly affected at 5 degrees C. PCMP number relating the contents of pectin, calcium magnesium and phytin i ncreased during storage, suggesting that the 'hard-to-cook' characteri stic involves interactions between phytate, minerals and pectin.