The whole seeds of the second batch were soaked in distilled water in the ratio of 1:10 (w/v) and kept in
dark for 8 h at 25 8C. Then the soaking medium was discarded and
soaked samples were cooked with fresh distilled water at 85–90 8C on a hot plate until they
become soft when felt between the fingers This
treatment was adapted from Kanikkar tribe living in Kerala state,
India.