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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Detalles Bibliográficos
Autores principales: Munthali, Justice, Nkhata, Smith G., Masamba, Kingsley, Mguntha, Timothy, Fungo, Robert, Chirwa, Rowland
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9474322/
https://www.ncbi.nlm.nih.gov/pubmed/36119878
http://dx.doi.org/10.1016/j.heliyon.2022.e10561

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9474322/
https://www.ncbi.nlm.nih.gov/pubmed/36119878
http://dx.doi.org/10.1016/j.heliyon.2022.e10561

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