| Long duration of cooking limits domestic consumption of African Yam bean (AYB) seed, an edible legume. Reduction in energy demand during domestic cooking of AYB seed was the focus of the work. The seed was soaked in ambient temperature, and also cooked to determine hydration curve. AYB seeds (153 g) were cooked using kerosene, electric, Liquefied Petroleum Gas (LPG), and charcoal stoves. Normal, control, open and pressure cooking were done. Cooking duration, energy consumed, water evaporation and cost were determined using standard procedures. Moisture content of the seed increased with soaking time while rate of water absorption decreased. Temperature significantly influenced both moisture content and water absorption rate. Energy consumption... |
