Table 1.

Description of processes for cooking methods

Cooking Method	Process Description
Steaming	100 g cereals in a container were placed in a steamer with boiling water vapor and heated for 30 min.
Boiling	100 g cereals were put into a container with 1000 g boiling water and heated for 30 min.
Frying	Cereals were smashed to powder over a 0.425 mm sieve. 100 g cereals powder and 50 g cold water were mixed into dough. The dough was evenly divided into 30 equal parts and fried in soybean oil at a temperature of 200 °C for 5 min.
Milking	Soybean was smashed to powder over a 0.425 mm sieve. 100 g soybean powder were boiled in 2000 mL water at the temperature of 100 °C for 30 min. The liquid called as soy milk produced by filtering the mixture by using a 0.250 mm sieve.