Particle size of unsweetened azuki paste as related to cultivar and cooking time

The composition, yield and particle size of an unsweetened paste from two types of azuki were evaluated with respect to the bean characteristics and cooking time. Chemical analysis, sedimentation volume test and wet sieving method were utilized to examine the physical characteristics of the beans. Results revealed the particles of an unsweetened azuki paste were relatively smaller to that of the Erimo seeds which exhibited high-protein content.