Effect of soak treatment to legumes on cooking quality of resultant dhal

摘要

Soaking of legume seeds in soak solution for 10 hrs at 25°C (Room temperature) improved the water uptake by the resultant dhal during cooking and decreased their cooking time by 50-75 as compared to cooking the seeds in plain water. However, soakingof dry dhal in water for at least one hour prior to cooking was essential. The soak treatment to seeds also resulted in an increased dispersing of solids during cooking of dhal of Mung bean. Losses in protein and ash content due to cooking were prominent when cooking fluids were discarded. Similar effect of reduction in cooking time was also found in legume dhal of same varieties when soaked in soak solution for 3 hrs before cooking.