Textural implications of the microstructure of legumes

Abstract

Textural characteristics of legumes in general, and cowpeas in particular, appear to be related to the microstructure of the seed itself. Cowpeas with thin and amorphous costs showed a higher rate of water absorption; water absorption characteristics also influenced the texture of soaked cowpeas. A study comparing cowpeas; white, pinto, and adzuki beans; and blackeyed peas indicated that water absorption was higher in those seeds with thin and amorphous coats. All seeds showed softening after cooking in boiling water. Any combination of physical, chemical, or structural changes can also affect the texture of cooked legumes