In some parts of Nigeria, the indigenous people reduce the cooking time of dry legumes (beans etc.) by adding certain leaves during cooking. What phytoconstituents could be responsible for this action, and through which mechanism?
Felix Nwafor
Thanks Dr Ogbuanu for your answer,
The leaves are inserted into the cooking beans and they are removed as soon as the beans become tender - the leaves themselves are not part of the food.
How does alkalinity affect the cooking time?
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F. Romain Fouelefack
Please which type of leaves are usualy added to reduce the cooking time of beans?
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Felix Nwafor
Dr. Romain Fouelefack, the local people add leaves of certain medicinal plants to make their dry beans soft in a shorter time as they can't afford pressure cookers.
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