Comparative study of the shelf life of soybean full fat flour soaked in water and sodium chloride
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Nigerian Institute of Food Science and Technology (NIFST)
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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.
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REFoSTS (P. 6-7)