Cooking time of unsoaked seeds differed significantly from 68.67 to 86.67 min.
Idrees Ahmed Wani, Dalbir Singh Sogi, Ali Abas Wani, Balmeet Singh Gill 2017, 'Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgarisL.) cultivars', Journal of the Saudi Society of Agricultural Scienceshttp://www.sciencedirect.com/science/article/pii/S1658077X14000769. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The samples were tested in both unsoaked and soaked conditions.
Khaled E. Gaaver 2012, 'Geotechnical properties of Egyptian collapsible soils', Alexandria Engineering Journalhttp://www.sciencedirect.com/science/article/pii/S1110016812000397. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
There were significant differences (p maize varieties for all the samples.
O.T. Bolaji, S.O. Awonorin, T.A. Shittu, L.O. Sanni 2017, 'Changes induced by soaking period on the physical properties of maize in the productionof Ogi', Cogent Food & Agriculturehttp://dx.doi.org/10.1080/23311932.2017.1323571. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)