LAUSR

Pulses are most commonly consumed after cooking. Those that require long cooking times are less convenient, more energy consuming, and, therefore, less desirable for consumers and processors. Pulse breeding programs are interested in breeding for quicker-cooking pulse varieties but, there is no standard method for the evaluation of cooking time. The major direct measures used to evaluate cooking time include sensory analysis, tactile method, spread area ratio, Mattson bean cooker, white core method, and glass slides method. However, each method has limitations, and methodology parameters were found to vary greatly between studies. Cooking time is also affected by the seed coat and whether the seed was presoaked. Authors’ definitions of “cooked” and the percentage of seeds required to attain this designation also varied. Within-sample variability of pulse samples creates additional complexity in the evaluation of whole seeds. Several indirect predictive estimators of relative cooking time from the literatu...