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Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

✍ Scribed by Jyothi G. Krishnan; G. Padmaja; S.N. Moorthy; G. Suja; M.S. Sajeev

Book ID: 116541192
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 535 KB
Volume: 11
Category: Article
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2010.01.010

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## Abstract Abstract: The effects of soaking, cooking and crude α‐galactosidase treatment on the level of stachyose and raffinose present in cowpea flours were investigated. Soaking for 16 h resulted in an average reduction of 26·2% for stachyose and 28·0% for raffinose, while cooking for 50 min re