Abstract

The present paper aims to highlight the physicochemical evolution of solutions from soaking and beans cooking processes. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physicochemical characteristics. Concerning the solutions from cooked beans, they were produced by putting on fire the pot containing the mixture of the water from soaking and bean seeds. The beans were a variety of Phaseolus vulgaris L., known as “Meringue”. The cooking process was done without salts. The samples of solutions were collected as follow: 30 and 60 minutes respectively after the beginning of the soaking, 30, 60, and 90 minutes after the beginning of the cooking process of the beans soaked during 60 minutes. After each sampling, the equal volume of the solution collected was replaced with the water used for the cooking process. Solutions obtained from beans soaking and beans cooking gradually enriched in mineral salts, particularly major macro elements (N and K), minor macro elements (Ca, S, Mg), and oligoelements compared to the situation noticed in the water used for the cooking process. Concerning the third major macro element, notably the phosphorous, it is present in low amounts. The pH and the electric conductivity (EC) of the solutions increase with the duration of soaking and cooking processes. The amounts and values start their weak increasing thirty minutes after the beginning of the soaking, and continue their shy increasing up to the end of the sixtieth minute of the soaking. With the beginning of the cooking process, the increasing become abrupt. The correlation between all the parameters followed up in the present study are globally positive. But some facts reveal the independence between some of the parameters taken into account here. Also, the study of the clouds of dots reveal the impact of the temperature as the major responsible of the behavior of some of those elements despite the positive correlations established. The Pearson index in the correlations including sodium are the lowest.