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dc.contributorErskine, Williamen_US
dc.contributorRobertson, Larry D.en_US
dc.contributorNakkoul, H.en_US
dc.contributorWilliams, P.C.en_US
dc.creatorSingh, K. Ben_US
dc.date.accessioned2021-05-27T23:04:19Z
dc.date.available2021-05-27T23:04:19Z
dc.identifierhttps://mel.cgiar.org/dspace/limiteden_US
dc.identifier.citationK. B Singh, William Erskine, Larry D. Robertson, H. Nakkoul, P. C. Williams. (19/9/2006). Influence of pretreatment on cooking quality parameters of dry food legumes. Journal of the Science of Food and Agriculture, 44 (2), pp. 135-142.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/13132
dc.description.abstractThe effects of some pretreatment procedures on end-use quality of food legumes commonly consumed in the Middle East were examined. Soaking reduced both the cooking time and its variation for all pulses tested. Soaking with NaHCO3 further decreased cooking time for chickpea and lentil but increased it for faba bean. In faba bean and lentil, but not in chickpea, the cooking times of dry and soaked seed were highly correlated. Dehulling also reduced cooking time in lentil. For preparation of the dish Hommos Bitehineh, whole chickpea of the desi type was inferior to the kabuli type but dehulling desi seed improved the quality of the product. Acceptability of Hommos Bi-tehineh was uninfluenced by seed size but reduced by soaking in NaHCO3.en_US
dc.languageenen_US
dc.publisherWiley (12 months)en_US
dc.sourceJournal of the Science of Food and Agriculture;44,(2006) Pagination 135-142en_US
dc.subjectpretreatmenten_US
dc.subjectfaba beanen_US
dc.subjecthommos bi-tehinehen_US
dc.titleInfluence of pretreatment on cooking quality parameters of dry food legumesen_US
dc.typeJournal Articleen_US
dcterms.available2006-09-19en_US
dcterms.extent135-142en_US
dcterms.issued1988-01-01en_US
cg.subject.agrovoclegumesen_US
cg.subject.agrovocpulsesen_US
cg.subject.agrovoclentilsen_US
cg.subject.agrovocchickpeasen_US
cg.subject.agrovoccookingen_US
cg.subject.agrovocdehullingen_US
cg.subject.agrovocFaba beanen_US
cg.subject.agrovocLentilen_US
cg.subject.agrovocChickpeaen_US
cg.subject.agrovocLegumeen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerInternational Crops Research Institute for the Semi-Arid Tropics - ICRISATen_US
cg.contributor.centerCanadian Grain Commissionen_US
cg.contributor.funderInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.projectCommunication and Documentation Information Services (CODIS)en_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.date.embargo-end-dateTimelessen_US
cg.contactunkown@unknown3.comen_US
cg.identifier.doihttps://dx.doi.org/10.1002/jsfa.2740440205en_US
cg.isijournalISI Journalen_US
dc.identifier.statusTimeless limited accessen_US
mel.impact-factor2.614en_US
cg.issn0022-5142en_US
cg.issn1097-0010en_US
cg.journalJournal of the Science of Food and Agricultureen_US
cg.issue2en_US
cg.volume44en_US


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