Textural Changes of Green Gram (Phaseolus Aureus) and Horse Gram (Dolichos Biflorus) as Affected by Soaking and Cooking.

The soaking and cooking effects on the texture of whole as well as dehulled split
green gram and horse gram were studied using universal texture machine and
scanning electron microscopy. The hardness values of raw whole legumes of green
gram (67.5–69.9 N) and horse gram (186.5–245 N) decreased to 45.3–57.4 N and
137.8–207.8 N, respectively, after 1 h soaking. At respective cooking times (CTs),
the force required to 50% compression was 1.4–3.5 and 8.1–11.7 N for the whole
legumes, and 3.8–5.3 and 13.1–13.8 N for dhal (dehulled split cotyledon). Both
dhals showed higher hardness values in raw form compared with whole legumes.
Materials leached out from the whole grains of green gram and horse gram
accounted for 19.09–21.53% and 18.98–21.15%, whereas for dehulled split
cotyledons they were 20.59–26.34% and 17.85–20.33%, at their respective CTs.
Texture values for legumes under various experimental conditions were
modeled using central composite rotatable design coupled with response surface
methodology.