Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has no...

Indoor air pollution associated with cooking and heating biomass fuel burning is estimated to be responsible for 7 million deaths in 2016 and most of these deaths occur in low and middle income countries. In Côte d'Ivoire, 73% of the population is reported using biomass (charcoal or wood) for cooking. The active device 3M EVM-7 was used to measure PM2.5 daily average concentrations i...

Blackening of potatoes after cooking is unsightly and markedly affects their market value and consumer acceptance. Ultimately, any appraisal of a food must be based on the characteristics consumers prefer (5),^ Several studies of American consumers' preferences tabulate the cooking qualities in potatoes considered most desirable. In 1,032 home interviews in the cities of Cleveland and Rochester...

This study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets. Nuggets were prepared and analyzed at a regular interval of 5 days from day of production to spoilage of products under refrigerated storage. Cooking methods significantly affected the lipid oxidation of nuggets under refrigerat...

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) h...

A study was conducted to evaluate the cooking and eating quality of Ofada rice. Quality parameters measured were; volume increase, grain elongation (GE), water uptake (WU), cooking time (CT), solids in cooking gruel (SCW), gelatinization temperature (GT) and amylose content (AC). The result showed that Ofada rice had high cooked rice volume with length and breadth increase of 152.54% and 87.85%...