Abstract
The effects of salt concentration and composition on cooked beans were studied. Salt concentration and composition influence the changes in boiling solution pH, cooked bean hardness, and the proportion of beans to which a seed coat adhered. Boiling solution pH and calcium have effects on cooked bean hardness. The proportion of beans to which a seed coat adhered depends on boiling solution pH. As an explanation for the change in boiling solution pH, it is suggested tha divalent ions combine with soybean protein, and hydrogen ions are emitted from this protein.
