Cookability of common bean is constrained by hardness which results to extend cooking times, low widespread consumption, and high cost of cooking fuel, the consequence of this is malnutrition due to nutritional deficiencies ...

Dry beans (Phaseolus Vulgaris L.) are important source of proteins, carbohydrates, essential elements and vitamins to both rural and urban households. However, cooking time is influenced by slow water imbibitions due to ...