Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)

The effect of soaking in tap water, 1% potash, and 4% sodium chloride for different periods on the cooking time of African Yam Bean was studied. The results showed that 12 hr soaking was adequate for the beans to reach maximum hydration, and that pretreatment of the beans before cooking appreciably influenced the overall cooking time. Cooking after pretreatment for 12 hr in 1% potash or in 4% sodium chloride reduced the normal cooking time by 50%.