Effects of SOAK Treatment to Legume Seeds on the Cooking Quality of Resultant Dhal

Grain legumes are economic sources of proteins, carbohydrates, vitamins and minerals to the people of developing world. However, legume foods have lower utilization. This has been attributed to the presence of several anti-nutritional factors in legume seeds. Prolonged cooking time required prior to consumption is one of the constraints in legume acceptability.