Abstract
The effect of storage on the water absorption by adzuki beans (Vigna angularis) was investigated with the four varieties harvested in 1978-1981. In some cases, during the first 11-15 hr soaking, the rates of water absorption by aged beans were greater than those by the fresh ones of the same varieties, but, after 24 hr soaking, the amount of water absorbed by the aged beans was smaller than that by the fresh ones in each variety. No correction was made for the loss of solids during soaking, so the water absorption curves obtained here are the apparent ones. The leakage of the soluble materials, such as coloring matters, electrolytes, minerals and sugars, from the aged beans was greater than that from the fresh ones. This difference probably arises from the deteriorative changes in the cell structures of beans during aging. The pH values of the leachates from the aged beans were higher than those from the fresh samples. This means the aged beans lost more minerals during soaking than the fresh ones.
