Comparative Evaluation of Soaking Characteristics of Chickpea using Ambient water, Hot water and Microwave-assisted Heating
Gitanjali Behera, Mitali Madhumita, Nayan Kumar Meher, Malay Ranjan Das & Sarthak Pradhan · Journal of Scientific Research and Reports · 2021
Aims: Soaking followed by cooking is the main aspect of chickpea processing which reduces the time consumption in the cooking process for achieving the desired cooking texture and nutritional qualities. But soaking chickpea in ambient water is very time-consuming. Therefore, the...
Open access
Research Article
10.9734/jsrr/2021/v27i630400