Browsing by Author "Dauda, A.O., Abiodun, O.A., Kayode, R.M.O. & Ibanga, U.I"
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Item Comparative study of the shelf life of soybean full fat flour soaked in water and sodium chloride(Nigerian Institute of Food Science and Technology (NIFST), 2016-06-06) Dauda, A.O., Abiodun, O.A., Kayode, R.M.O. & Ibanga, U.IShelf life of full fat soybean flour processed from soybeans soaked in a solution (sodium chloride) and another sample soaked in water was studied. The soybeans were seperately processed in the following stages: draining, steam blanching (100 degrees) for 45 minutes, dehulling, drying in a cabinet dryer and milled. The flour produced was packaged and their quality parameters determined.