Effect of soaking and frying on the physical, chemical and sensory properties of lima beans snack

Simple item page
dc.contributor.authorAbiodun, O.A., Ojo, A., Olosunde, O. O, Okewuyi, O.Y., Nwosu C.
dc.date.accessioned2024-05-08T07:59:33Z
dc.date.available2024-05-08T07:59:33Z
dc.date.issued2019-07-11
dc.description.abstractEffect 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.
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/13892
dc.publisherNIFST
dc.subjectLima beans
dc.subjectsoaking
dc.subjectfrying
dc.subjectsensory properties
dc.titleEffect of soaking and frying on the physical, chemical and sensory properties of lima beans snack

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
doc00027420210706103156.pdf
Size:
608.31 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections