Effect of Type of Bean, Soak Time, Canning Media and Storage Time on Quality Attributes and Nutritional Value of Canned Dry Beans

Three types of beans, Pinto, Red Kidney and Dwarf Horticulture #4 were soaked for different time intervals, canned in either water or tomato' sauce, and stored for 3 and 6 months. The types of beans reacted differently to soaking and processing. Pinto was higher in drained weight (dr wt) and lower in shear press firmness than Red Kidney and Dwarf Horticulture #4. Riboflavin and Vitamin E were lowest in Red Kidney, but percent splits were higher. Soaking time before blanching affected dr wt and Riboflavin, but not other quality attributes. There was no difference in hydration ratios after blanching except in those beans that were not soaked. Beans canned in tomato sauce were much firmer and were higher in riboflavin. Strong interactions between the main effects of type, canning media, soak time and storage time influenced the decision for recommending any one soak time or canning media for all types of beans unless other processing conditions are altered.