Abstract
This study focuses on optimizing the process parameters for producing an antioxidant-rich, ready-to-cook black soybean dal, encompassing the stages of soaking, cooking, drying, and grinding. Black soybean seeds were soaked in aqueous solutions containing 0.5%, 1.0%, 1.5%, and 2.0% concentrations of NaCl and NaHCO3 separately, with soaking durations ranging from 2 to 12 hours at 30°C.
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