Figure 3. Production chart for flours made from grains that have been soaked for 168 hours and potash white/yellow corn flour

From

The Effect of Soaking on the Biochemical and Nutritional Properties of Corn and Millet Flours

Donald OUEDRAOGO, Korotimi TRAORE, Souleymane ZIO, Bakary TARNAGDA, Sibiri NEBIE, Flibert GUIRA, Charles PARKOUDA, Aly SAVADOGO

American Journal of Food Science and Technology. 2026, 14(4), 106-118 doi:10.12691/ajfst-14-4-1