Storage-induced Hard-to-Cook Phenomenon in Australian-grown Faba and Adzuki beans

This thesis investigates why some beans become hard to cook after prolong storage in hot and humid conditions. It shows that high temperatures and moisture change the structure and composition of beans, making them hard to cook and reducing their nutritional quality. The study identifies key changes in starch, proteins, lipids and cell walls that cause this problem. These changes affect how beans absorb water and soften during cooking. The findings help improve bean storage methods to reduce cooking time, save energy, and preserve nutrients, supporting healthy and sustainable plant-based diets.