Comparative study of the shelf life of soybean full fat flour soaked in water and sodium chloride

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dc.contributor.authorDauda, A.O., Abiodun, O.A., Kayode, R.M.O. & Ibanga, U.I
dc.date.accessioned2024-05-02T12:06:19Z
dc.date.available2024-05-02T12:06:19Z
dc.date.issued2016-06-06
dc.descriptionDescriptive approach
dc.description.abstractShelf 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.
dc.description.sponsorshipSelf
dc.identifier.citationREFoSTS (P. 6-7)
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/13230
dc.language.isoen
dc.publisherNigerian Institute of Food Science and Technology (NIFST)
dc.relation.ispartofseries43
dc.subjectSoybean
dc.subjectFull fat flour
dc.subjectsoaking
dc.subjectshelf life
dc.titleComparative study of the shelf life of soybean full fat flour soaked in water and sodium chloride
dc.title.alternativeNil
dc.typeOther

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