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Engineering properties of field beans (Lablab purpureas L.) at different soaking time
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Field bean (Lablab purpureas L.) is one of the most important leguminous vegetables grown for its tender fleshy green pods, shelled green seeds and also dry beans. Prior to consumption, field beans are subjected to soaking which causes important changes in their physical, frictional and aerodynamic properties. Several engineering properties of fresh field beans and soaked beans (for 4 h, 8 h and 12 h soaking time) were evaluated. Standard methods were followed to investigate changes in properties of fresh and soaked field beans. | Engineering properties of field beans Lablab purpureas L. at different soaking time