April 2025

Effects of microwave heating on textural properties of morama (Tylosema esculentum) beans

Morama beans were heated for 60, 90, and 120 s at 200, 600, and 1000 W using a domestic microwave oven to assess their potential as a pre-decortication treatment and to evaluate the effects on peak force, work, and modulus of deformability, which are key textural properties determined by compression using a texture analyzer. One sample was left unheated as a control for comparison. Bean temperatures after microwave...

Author(s): Pius Emesu, Oarabile Dambe and Rosemary Ikalafeng Kobue-Lekalake