Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes

Abstract

The effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes were investigated.Cotyledons of the legumes were separately cooked and oven-dried, and separately cooked and foamed, using glyceryl monostearate and egg albumin, and oven-dried.