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World Journal of Food Science and Technology

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2025, Volume 9
1. Issue 2, Jun.
2. Issue 1, Mar.
2024, Volume 8
2023, Volume 7
2022, Volume 6
2021, Volume 5
2020, Volume 4
2019, Volume 3
2018, Volume 2
2017, Volume 1

Volume 9, Issue 2, June 2025

Research Article
Effect of Processing Methods on Physical Properties of Gum Extracts from Selected Legume Seeds

Blessing Chibuzo Nwokeke^*, Isiaka Ishola Adedokun, Peace Ngozi Ekeocha, MaryFrances Njideka Ekebor

Issue: Volume 9, Issue 2, June 2025

Pages: 19-30

Received: 13 March 2025

Accepted: 25 March 2025

Published: 14 April 2025

DOI: 10.11648/j.wjfst.20250902.11

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Abstract: The use of legume seed flours as emulsifiers and flavouring agents in traditional soups is a function of the high level of their gum contents. The method of processing of legumes generally affects the physical behavior when applied to subsequent food processing. Generally, legume seed flours are obtained after some level of heat treatments (boiling... Show More

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