Screening of 30 advanced common bean (P. vulgaris, L) lines for short cooking time using two different methods

An experiment was conducted at SUA to evaluate 30 bean lines along with 2 checks for cooking time. In this experiment, two different methods (Matson and Bags method) were compared. After being harvested the lines were stored for three months followed by screening for cooking time and descriptive sensory evaluation. The data obtained were subjected to analysis of variance (ANOVA) and New Duncan Multiple Range Test (NDMRT) using MSTAT-C software. Descriptive sensory evaluation data were subjected to K – means cluster analysis using SPSS software. Correlation coefficients (r) between cooking time, seed characteristics and sensory evaluation determined. Results of this work showed significant differences among bean lines in seed size and hydration capacity. Bean lines EG10R51, EG10R25, EG21R35, EG21R31, EG10R11, EG10R28, EG21R34, EG21R5 and EG21K7 absorbed more than 1000g of water per kilogram of seed, thus termed as of good hydration capacity. There was a significant difference in cooking time among bean lines tested and between the two cooking methods. In Bags method, the range of cooking time was from 24 to 53 minutes while in Matson method the cooking time ranged from 29 to 83 minutes. Among them, EG10R51, EG21R5, EG10K4, EG10R11, EG10R28, EG21R30, EG10R44, EG21R31 and EG21K5 had significantly longer cooking time in Bags method than in Matson cooker while lines EG21K5, EG21R36, and EG10K6 recoded significantly longer cooking time in Matson device compared to Bags method. Bean lines EG10R43, EG10K4, EG21R30, EG10R44, EG21R17, EG10R49, EG21R52 and EG21R18 were classified as fast cooking under Matson method but clustered as moderate cooking time under bags method. Small seeded seeds absorbed more water compared to large seeded seed. It was concluded that Bags method of screening for cooking time is best over Matson method due to its low cost of materials and ability to cook many lines at a time. Therefore, Bags method can be adapted as a new efficient screening method for common bean cooking time.