Effect of soaking and frying on the physical, chemical and sensory properties of lima beans snack
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Date
2019-07-11
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NIFST
Abstract
Effect of soaking and frying on the physical, chemical and sensory properties of lima beans snack were determined using three varieties of lima beans seeds. Lima beans were milled into grits using fabricated attrition mill and soaked in distilled water for 22 hrs with intermittent change in the water medium at 2 hrs interval. The dehulled beans were ground into thick slurry, molded and fried in hot oil until properly dried.
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Keywords
Lima beans, soaking, frying, sensory properties