Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking

Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking

Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current stu...

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Bibliografski detalji
Glavni autori: Justice Munthali, Smith G. Nkhata, Kingsley Masamba, Timothy Mguntha, Robert Fungo, Rowland Chirwa
Format: Članak
Jezik:English
Izdano: Elsevier 2022-09-01
Serija:Heliyon
Teme:
Common beans
Nutritional value
Utilization
Cooking time
Split percent
Total solids
Online pristup:http://www.sciencedirect.com/science/article/pii/S2405844022018497

Internet

http://www.sciencedirect.com/science/article/pii/S2405844022018497

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