D. C. Arukwe, B. I. Offia-Olua, I. F. Okereke, N. L. Nwanagba & C. J. Nwafor·Asian Food Science Journal·2026
This study investigated the effect of processing methods on amino acid profile and functional properties of pigeon pea flours and sensory acceptability of the balls. Flours were produced from soaked, boiled and soaked/boiled pigeon pea seeds, and designated as soaked for 12 h (S1...
Open access
Research Article10.9734/afsj/2026/v25i4868
White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled see...
Open access
Research Article10.9734/afsj/2022/v21i1030475
The study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravime...
Open access
Research Article10.9734/afsj/2022/v21i630433
This study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties. Sun-dried kernels of the maize varieties (Omakwa and Abrohemaa) were soaked at four di...
Open access
Research Article10.9734/afsj/2022/v21i330417
Aim: The effects of soaking and germination on the functional properties of the kpaakpa (H.barteri) seed flour was evaluated. Introduction: Kpaakpa (Hildegardia barteri) plant is a tropical leguminous plant in the family of steruliacea which is grown mostly in semi arid forest w...
Open access
Research Article10.9734/afsj/2022/v21i130399
Aim: This study investigated the effects of different soaking techniques on the nutritional value and anti-nutrient substances of red type sorghum. Study Design: Completely randomized design was used. Place and Duration of Study: Department of Animal Science Central Laboratory, A...
Open access
Research Article10.9734/ARRB/2018/41221
Aims: This study was undertaken to assess the influence of seed treatment (soaking in water) on nutritional and microbiological composition of two cowpea cultivars. Place and Duration of Study: Laboratory of Food Biochemistry and Tropical Products Technology, and the laboratory o...
Open access
Research Article10.9734/BMRJ/2013/2511