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Keyword    soaking

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Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity
by Almagor Meital, Demri Avi, Galili Liel, Bellalou Aharon, Amir-Segev Orit and Galili Shmuel
Journal of Food and Nutrition Research. 2023, 11(1), 96-101. DOI: 10.12691/jfnr-11-1-9
Pub. Date: January 16, 2023Views: 498Downloads: 490
food processing nutritional quality Polyphenols FRAP Vicia faba
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Influence of Soaking Corn Kernels (Zea mays L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour
by YAO Konan Mathurin, KOFFI Koffi Marc, KAMBIRE Ollo, DORE Guea Carine Esther, Rose KOFFI-NEVRY and BOLI Zamblé Bi Irié Abel
American Journal of Food Science and Technology. 2021, 9(1), 8-15. DOI: 10.12691/ajfst-9-1-2
Pub. Date: February 05, 2021Views: 2638Downloads: 3566
corn flour soaking time potash fungal quality
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Impact of Soaking Period and Drying Temperature on the Pasting Properties of Ogi Produced from Some Selected Maize Varieties
by Bolaji O.T., Abegunde T.A, Praise-Ofuani-Oyinloye O.C, Fashakin J.F and Apotiola Z.O.
American Journal of Food Science and Technology. 2017, 5(5), 220-227. DOI: 10.12691/ajfst-5-5-8
Pub. Date: October 25, 2017Views: 10244Downloads: 8502
ogi soaking period drying pasting viscosity
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Design, Fabrication and Testing of a Wet Legume Dehulling Machine
by Egbe E.A.P. and Roland B.O.
American Journal of Mechanical Engineering. 2016, 4(3), 108-111. DOI: 10.12691/ajme-4-3-4
Pub. Date: May 18, 2016Views: 20950Downloads: 17280
legume dehulling abrasive strength soaking period
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Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence
by Pramod Kumar Singh, Nidhi Shrivastava, Bechan Sharma and Sameer. S. Bhagyawant
American Journal of Food Science and Technology. 2015, 3(4), 111-117. DOI: 10.12691/ajfst-3-4-3
Pub. Date: September 18, 2015Views: 15727Downloads: 13548Citations: 4
chickpea seeds soaking cooking; germination anti-nutritional factors
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Soaking Effects of Chips from Two Bitter Yam Species on Chemical and Functional Compositions of the Flour
by Francis Chigozie Okoyeuzu, Rachael Chinwendu Eze and Ngozi Chioma Okoronkwo
American Journal of Food Science and Technology. 2020, 8(4), 161-165. DOI: 10.12691/ajfst-8-4-5
Pub. Date: July 20, 2020Views: 2818Downloads: 2768
physico-chemical soaking bitter yam flour
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Influence of Soaking and Cooking Techniques on Physical and Hydration Properties of Moringa oleifera Kernels
by Oluwatosin J. Oginni, Babatunde S. Ogunsina, Gbenga A. Olatunde and Kehinde F. Jaiyeoba
American Journal of Food Science and Technology. 2016, 4(6), 168-172. DOI: 10.12691/ajfst-4-6-2
Pub. Date: September 18, 2016Views: 12614Downloads: 10107
Moringa physical properties hydration properties soaking cooking
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Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties
by Bolaji O.T., Oyewo A.O and Adepoju P.A
American Journal of Food Science and Technology. 2014, 2(5), 150-157. DOI: 10.12691/ajfst-2-5-3
Pub. Date: November 04, 2014Views: 33494Downloads: 17090
Ogi Maize soaking drying viscosities functional properties
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Effects of Ferrous Sulfate Seed Soaking with Different LED Light Quality on the Nutritional Quality and Growth of Pea Shoot
by Wang Fang, Peng Honggui, Yuan Xinrui, Zhu Min, Yang Qichang, Lin Zhitong and Liao Qiuhong
Journal of Food and Nutrition Research. 2022, 10(2), 144-150. DOI: 10.12691/jfnr-10-2-7
Pub. Date: January 25, 2022Views: 3473Downloads: 3254
pea shoot plant factory seed soaking light quality
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