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Impact of Thermal Processing on the Physicochemical Properties of Soybeans (Glycine max). Nigerian Journal of Post-Harvest Research, 3(1), 56-63.

Lawal, O. M., Talabi, J. Y., & Enujiugha, V. N. (2025). · Vol. 3, Issue 1

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Impact of Thermal Processing on the Physicochemical Properties of Soybeans (Glycine max). Nigerian Journal of Post-Harvest Research, 3(1), 56-63.

Lawal, O. M., Talabi, J. Y., & Enujiugha, V. N. (2025).

Vol. 3, Issue 1 · pp. 56-63 ·

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Abstract

raw form due to antinutritional factors, which require various processing methods that significantly alter their nutritional value and functional properties. This research examined the effects of different heat treatments, boiling, microwaving, and roasting, on soybeans' nutritional, antinutritional, mineral, and functional properties to provide insights into the impact of heat treatment methods on soybeans. All analyses … more →

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Lawal, O. M., Talabi, J. Y., & Enujiugha, V. N. (2025).. (). Impact of Thermal Processing on the Physicochemical Properties of Soybeans (Glycine max). Nigerian Journal of Post-Harvest Research, 3(1), 56-63.. Nigerian Journal of Postharvest Research, 3(1), 56-63.

Nigerian Journal of Postharvest Research

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