Comparative study of the shelf life of soybean full fat flour soaked in water and sodium chloride
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Date
2016-06-06
Journal Title
Journal ISSN
Volume Title
Publisher
Nigerian Institute of Food Science and Technology (NIFST)
Abstract
Shelf 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.
Description
Descriptive approach
Keywords
Soybean, Full fat flour, soaking, shelf life
Citation
REFoSTS (P. 6-7)