Effet de quelques substances naturelles et chimiques sur la durée de cuisson du haricot commun (Phaseolus vulgaris) Cas du jus de citron, du sel gemme et du bicarbonate de sodium

Abstract

The study of three substances (lemon juice, rock salt and sodium bicarbonate) effect on the cooking duration of common bean (Phaseolus vulgaris) was carried out in Bukavu (Democratic Republic of Congo) between February and April 2024.

The aim of this study was to identify the substance that could significantly reduce the cooking duration of dried bean grains. For this purpose, three doses (2.5 g; 5 g and 10 g) of each substance were tested on three bean varieties A, B and C (locally known as Kablanketi, Kavumi and Muke mwema respectively).

A sample weighing 500 g of dry grains, soaked first in 1 litre of water during 12 hours, was then cooked in 2 to 3 litres of water containing one or another experimental dose (except the control sample). The cooking duration was determined by timing from the start of heating until the grains were suitably cooked. The lowest cooking durations were recorded for variety A (Kablanketi): 102 and 105 minutes within 10 g of sodium bicarbonate and rock salt respectively; and variety C (Muke mwema): 115 minutes within 10 g of rock salt.

Lastly, this study shows that incorporating 10 g of sodium bicarbonate or rock salt into the cooking water of rehydrated bean’s grains reduces by about half time their cooking duration.