PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF ACHA AND FERMENTED SOYBEAN PASTE (OKARA)
ABSTRACT This study evaluated the formulation and evaluation of breakfast cereals from blends of acha and fermented okara (soybean residue). Acha grains were cleaned, winnowed, washed, dried (at 50ËšC for 4 hours) and milled into flour. Okara was processed from soybeans seed through the stepwise procedure of cleaning, soaking, washing, milling and sieving. The residue was divided into five portions, fermented differently for 0, 12, 24, 36, and 48 hours ...
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