EFFECT OF CULTIVAR, GROWING LOCATION, MOISTURE AND PHYTATE CONTENT ON THE COOKING TIMES OF FRESHLY HARVESTED NAVY BEANS

Abstract

The effects of cultivar and growing location on cooking times of navy beans were determined. Freshly harvested samples of Seafarer, Ex Rico 23 and Fleetwood cultivars (Phaseolus vulgaris L.) were collected from three locations in Manitoba. Cooking times were determined using a Mattson Bean Cooker equipped with 48-g, 5-mm-diameter plungers. Times to reach the 92% cooked point were compared. The Ex Rico 23 cultivar had a longer cooking time than the other cultivars at one location. At other locations the cultivar effect was not significant. All cultivars had significantly longer cooking times when grown at Winnipeg than when grown at Brandon or Morden. No relationship could be established between moisture or phytate content of the samples and cooking times.Key words: Phaseolus vulgaris L., navy beans, cooking time, phytate, Mattson Bean Cooker