Screening for culinary and canning quality in advanced

Screening for culinary and canning quality in advanced dry bean lines ( Phaseolus vulgaris. L. ) Project Proposal Betty Wangui Githendu, Reg. No. A 22/0092/2009 Supervisor: Prof. PM Kimani Department of Plant Science and Crop Protection, College of Agriculture and Veterinary Sciences, University of Nairobi ISO 9001: 2008 1 Certified http: //www. uonbi. ac. ke

Introduction Common beans is one of most import crops in eastern Africa (Pachico, 1993; Kimani et al. , 2005). In Africa, an estimated 3. 7 million ha is grown with beans every year (Wortmann et al. , 1998). Beans are not only an important source of protein (>20%), but also are one of the best sources of minerals (especially Fe, Zn, Ca) and dietary fiber, and hence referred to a ‘near perfect food’ (CIAT, 1995). In urban areas, one important form of dry bean consumption is canned beans. Demand for canned beans is likely to increase with urbanization, due to changing eating habits (with preference for fast cooking foods), and rising costs of cooking fuel. University of Nairobi ISO 9001: 2008 2 Certified http: //www. uonbi. ac. ke

Problem statement and justification Growing preference for fast cooking foods, pre-cooked or canned foods due to rapid urbanization and high costs of cooking fuel. Mex 142 are low yielding, highly susceptible to rust, angular leaf spot, common bacterial blight and drought (Kimani et al. , 2005). Justification: Bean varieties that combine superior agronomic traits, fast cooking and good canning quality has not been reported in Kenya and meet the demand of canned beans University of Nairobi ISO 9001: 2008 3 Certified http: //www. uonbi. ac. ke

Justification To meet the increasing demand for canned beans in urban area, new bean varieties must be not only agronomically superior but meet processing industry standards. To save time, money and biodiversity (forest), it is needed to develop fastercooking bean lines besides agronomic superiority. The Bean Research Program of the University of Nairobi holds advanced dry bean lines from different market classes and selected under drought condition. However, genetic variability for cooking time and canning quality among these lines are not known. University of Nairobi ISO 9001: 2008 4 Certified http: //www. uonbi. ac. ke

Materials and Methods Plant materials: 91 advanced bean lines from 4 market classes and the control variety Mexican 142 will be used. The advanced line fall in the market classes as follows: 22 lines Red Mottled, 23 Red Kidneys, 22 Speckled Sugars and 24 Navy beans. Cooking time: Matson cooker method will be used to determine cooking time (Matson, 1946). Seeds will be soaked in distilled water for 16 hours before cooking. Seeds will be cooked in distilled water, and time to cook will be determined by digital stop watch. University of Nairobi ISO 9001: 2008 5 Certified http: //www. uonbi. ac. ke

Continued…. Small red Soaking Red mottled Red kidney Matson Bean Cooker Speckled sugar Navy University of Nairobi ISO 9001: 2008 6 Certified http: //www. uonbi. ac. ke

Continued…. . Water absorption (WU): specific weights (10 g) of bean seeds will be soaked in distilled water for 16 hours in beakers to determine percent water absorption. Percent water absorption will recorded on time intervals of every three hours. Canning quality: 100 g of dry beans will be cleaned, soaked for in cold water at 25° C for 30 minutes followed by hot soaking at 87. 7°C for 30 minutes ( Uebersax and Hosfield, 1996). The blanched seeds will be filled in cans with capacity of 410 g. Beans will be covered with 200 g of hot brine. Cans will be sealed with automatic can sealer and immediately transferred to a retort for cooking at 121. 1°C for 45 minutes (Van Loggerenberg, 2004). Canned product will be stored at least for two weeks. University of Nairobi ISO 9001: 2008 7 Certified http: //www. uonbi. ac. ke

Work Plan activity Oct 2012 -jan 2013 Feb 2013 March-Apr 2013 Cooking Water uptake Canning test Report writing University of Nairobi ISO 9001: 2008 8 Certified http: //www. uonbi. ac. ke

8 May 2012 Pilot food processing Plant-CAVS Blanching Cooling system Retort Steam generation and Source: Kimani et al, 2012 regulation Seaming Recorder

References Mattson S (1946) The cookability of yellow peas. Acta Agric Suecana 2: 185 -231. Kimani, P. M. , Buruchara, R. A. , Ampofo, K. , Pyndji, M. , Chirwa, R. , Kirkby, R. (2005) Breeding bean for smallholder farmers in Eastern, Central and Southern Africa: Constraints, Achievements and Potential. Proc Pabra millenn workshop, 28 May – 2 June 2001, Arusha, Tanzania , pp. 11 -28. Van loggerenberg, M. , 2004. Development and application of a small -scale canning procedure for the evaluation of small white beans (Phaseolus vularis). Ph. D Thesis, University of the Free State, Bloemfontein. University of Nairobi ISO 9001: 2008 10 Certified http: //www. uonbi. ac. ke

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