Effect of processing and cooking on the residue levels of benomyl in edamame (immature soybeans) and wheat samples

The effects of processing and cooking on the residue levels of benomyl, which was applied preharvest and determined to be as carbendazim, were investigated. In the case of edamame, the residual amount ratios (%, RARs) in raw seeds as the edible portions were reduced to 1% after removing the pods. Although more than 70% of the initial residues were eliminated into the boiling wastewater, the RARs in boiled seeds slightly increased to 2.6–3.6%. This increase indicated that a part of the residue was translated from the pod to the seed portion during the boiling process. In the case of wheat, the RAR of flour as the major edible portion was 26% after the milling process. However, the process of cooking wheat flour, such as making bread and lumping noodles, caused no significant reducing of RARs. Removing edamame pods and milling wheat effectively reduce benomyl residue.