Table 3.

Interactive effect of soaking and cooking time on water absorption and splitting

Soaking time × Cooking time	Water absorption (%)	Splitting (%)
0 h × 3 min	13.8h ± 0.110	11.6ab ± 0.130
0 h × 5 min	27.5g ± 0.157	9.5abc ± 0.114
0 h × 10 min	54.3e ± 0.203	3.7c ± 0.065
6 h × 3 min	29.6g ± 0.201	10.9ab ± 0.124
6 h × 5 min	44.6f ± 0.189	13.5a ± 0.165
6 h × 10 min	60.2e ± 0.148	14.1a ± 0.129
12 h × 3 min	78.0d ± 0.203	9.8ab ± 0.084
12 h × 5 min	73.5d ± 0.318	11.0ab ± 0.098
12 h × 10 min	75.7d ± 0.263	6.4bc ± 0.083
24 h × 3 min	92.0c ± 0.136	9.9ab ± 0.074
24 h × 5 min	101.0b ± 0.121	10.1ab ± 0.115
24 h × 10 min	110.6a ± 0.081	7.1bc ± 0.076

Mean values within a column with different letters are significantly different using LSD test at P < 0.05