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An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans
Open Journal of Food and Nutrition
| Vol 1, Issue 1
Table 2. Cooking time and Quantity of Water -T2
| Initial | Added | ||||
| To | Dried beans | - | 47 | 1.9 | 1 |
| TBO | Dried beans | crushed Cassava | 46 | 1.9 | 1.5 |
| TC | Dried beans | Blended Onions | 43 | 1.9 | 1 |