Chemical Evolution of Solutions from Beans Soaking and Cooking Processes: Case Study of Phaseolus vulgaris L

The present paper aims to highlight the physicochemical evolution of solutions from soaking and beans cooking processes. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physicochemical characteristics. Concerning the solutions from cooked beans, they were produced by putting on fire the pot containing the water mixture from soaking and bean seeds. The beans were a variety of Phaseolus vulgaris L.,known as “Meringue”. The cooking process was done without salts. The samples of solutions were collected as follows: 30 and 60 minutes respectively after the start of the soaking, 30, 60, and 90 minutes after the beginning of the cooking process of the beans soaked for 60 minutes. After each sampling, the cooking solution was brought back to the gauge line using the water prepared for the cooking process. Solutions obtained from beans soaking and cooking gradually enriched in mineral salts, particularly major macro-elements (N and K), minor macro-elements (Ca, S, Mg) and oligo-elements compared to the situation noticed in the water used for the cooking process. Concerning the third main macro-element, notably the phosphorous, it is present in low amounts. The pH and the electric conductivity (EC) of the solutions increase with the duration of soaking and cooking processes. The amounts start their weak increasing thirty minutes after the beginning of the soaking, and continue their shy increasing up to the end of the sixtieth minute of the soaking. With the opening of the cooking process, the increase becomes abrupt. The correlation between all the parameters are globally positive. But the study of the clouds of dots reveals the impact of the temperature as the major responsible for the behavior of some of those elements despite the positive correlations established. The Pearson index in the correlations including sodium is the lowest.