Hydrodynamic characteristics and its associated thermodynamic and textural variation of three common Malawian beans varieties ( Boma , Sugar and Mandondo ) during soaking were evaluated at four temperature regimes (25° C, 35°C, 45°C and 55°C). The equilibrium water uptake of 127 % ± 5% was reached in 10, 6, and 4 hours respectively, for 25° C, 35°C and 45°C. Not much variation was observed between 45°C and 55°C except for sugar beans where equilibrium water uptake was reached within two hours of soaking at 55°C. Three models namely Peleg, two - parameter Mitscherlich model and viscoelastic model were used to evaluate the comparative predicting capabilities of the bean hydrodynamic characteristics. All models predicted the water absorption accurately ( R 2 > 0.903, RMSE < 4.95). In addition, the viscoelastic model gave a good prediction for the two water absorption phases. The impact of temperature and time on moisture transfer rate and bean hardness showed the activation kinetic parameters to be between 25 - 65 kJ/mol. Sugar beans w ere found to be the least hard. At room temperature, its hardness reduced by 58% within 2 hours of soaking. At higher temperature (55° C) hardness values were reduced to 12.5 % , 11.1 % and 15.0% within the first hour for Boma , Sugar and Mandondo beans, respectively.
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