2009 Volume 42 Issue 2 Pages 93-101
The cooking properties of hasshomame, the Japanese velvet bean (JVB) and Florida velvet bean (FVB), both being mucuna beans, were investigated and the optimum cooking conditions were determined. Both beans contain more protein and lipid than other starchy beans, and around 4 g of L-DOPA/100 g of raw beans. The JVB water absorption was much less than that of FVB, soy and azuki beans. It was increased by roasting, scratching the skin or being hulled, and improved by soaking in hot water in a temperature range of 40-90℃. However, soaking at 50-70℃ hardened the beans. Boiling for 40 min after soaking at 90℃ for 4 h were considered as the optimum cooking conditions for JVB. The amount of L-DOPA decreased to about 40% after soaking and then to 25% after cooking. It was concluded that JVB and FVB have high potential as food materials by applying the optimum conditions determined in this study.
