Comparison of experimental and calculated values
| Soya flour | Optimal conditions | Experimental optimum value | Optimal predicted value | Desirability |
|---|---|---|---|---|
| Cooking time | 61.93 | |||
| Soaking time | 25.44 | |||
| Cooking temperature | 101.05 | |||
| Proteins (%) | 49.16 ± 0.5 | 51.20 | 0.93 | |
| Oxalates (mg/100 g) | 0.39 ± 0.03 | 0.31 | 1 |
TDD: Conceptualization, Formal analysis, Investigation, Methodology, Writing—original draft. NM: Data curation, Formal analysis, Investigation, Methodology, Writing—review & editing. ARFM and NPN: Formal analysis, Methodology, Writing—review & editing. MJM: Conceptualization, Data curation, Investigation, Methodology, Writing—review & editing. FFDD, JCMK, UFT, MY, YO, HD, and JNN: Methodology, Writing—review & editing. STT: Data curation, Formal analysis, Methodology, Writing—original draft, Writing—review & editing. MMKS: Conceptualization, Data curation, Formal analysis, Funding acquisition, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing—review & editing.
The authors do not have any conflicts of interest.
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The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
The authors received funding from the Nestlé Foundation in March 2023. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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