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    Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution

    Soaking of horse gram (Dolichos biflorus) in a solution of 1.5% NaHCO3, 0.5% Na2CO3, and 0.75% citric acid for 12 h was found to be effective in reducing cooking time from 145 to 27 min. The treatment improved pr...

    S. S. Kadam, P. Subramanyam, H. K. Jawale… in Plant Foods for Human Nutrition (1981)