@Article{crph712,
AUTHOR = {Neequaye, Naomi Kuokor},
TITLE = {An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans},
JOURNAL = {Current Research in Public Health},
VOLUME = {1},
YEAR = {2023},
NUMBER = {1},
PAGES = {51-63},
URL = {https://www.scipublications.com/journal/index.php/OJFN/article/view/712},
ISSN = {2831-5162},
DOI = {10.31586/ojfn.2023.712},
ABSTRACT = {This study was conducted with beans to determine a protocol that will help reduce the cooking time of beans. It was carried out in the Foods laboratory at the University for Development Studies, Department of Family and Consumer Sciences. A quasi-experimental design was the design tool employed for this study to establish a cause-and-effect relationship between an independent and dependent variable where the independent variable is cooking time and dependent variable is softness of the beans. An experiment was carried out to text the effect of 2 different treatments given to beans during cooking to ascertain which treatment is best for reducing the cooking time for bean. The treatments meted out were addition of blended onion, crushed cassava and no additives. Addition of blended onion had a very significant effect in reducing cooking time with cooking time of 43minutes. Cooking beans with crushed cassava also saw some reduction in the cooking time for beans with 46 minutes. Cooking dry beans with no additive having the highest cooking time (47minutes). With quantity of water, the dry beans sample with crushed cassava used more quantity of water (3.4 liters). Cooking with blended onion and with no treatment both used 2.9 litres per 100grams beans each.  The study therefore recommends that crushed onions are added to help reduce the cooking time of dry beans.},
}

%0 Journal Article
%A Neequaye, Naomi Kuokor
%D 2023
%J Current Research in Public Health

%@ 2831-5162
%V 1
%N 1
%P 51-63

%T An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans
%M doi:10.31586/ojfn.2023.712
%U https://www.scipublications.com/journal/index.php/OJFN/article/view/712

TY  - JOUR
AU  - Neequaye, Naomi Kuokor
TI  - An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans
T2  - Current Research in Public Health
PY  - 2023
VL  - 1
IS  - 1
SN  - 2831-5162
SP  - 51
EP  - 63
UR  - https://www.scipublications.com/journal/index.php/OJFN/article/view/712
AB  - This study was conducted with beans to determine a protocol that will help reduce the cooking time of beans. It was carried out in the Foods laboratory at the University for Development Studies, Department of Family and Consumer Sciences. A quasi-experimental design was the design tool employed for this study to establish a cause-and-effect relationship between an independent and dependent variable where the independent variable is cooking time and dependent variable is softness of the beans. An experiment was carried out to text the effect of 2 different treatments given to beans during cooking to ascertain which treatment is best for reducing the cooking time for bean. The treatments meted out were addition of blended onion, crushed cassava and no additives. Addition of blended onion had a very significant effect in reducing cooking time with cooking time of 43minutes. Cooking beans with crushed cassava also saw some reduction in the cooking time for beans with 46 minutes. Cooking dry beans with no additive having the highest cooking time (47minutes). With quantity of water, the dry beans sample with crushed cassava used more quantity of water (3.4 liters). Cooking with blended onion and with no treatment both used 2.9 litres per 100grams beans each.  The study therefore recommends that crushed onions are added to help reduce the cooking time of dry beans.
DO  - An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans
TI  - 10.31586/ojfn.2023.712
ER  -