Soaking
Whole seeds of both CB and PB (100 g) were
soaked in 200 m L of cold distilled water. They were left to
stand for a night. Besides 100 g whole seeds of CB and PB
were soaked in 200 m L boiled distilled water and left to
stand for 3 hr. After incubation period, excess water was
drained and it was stored at−40ºC until analysis of soaking
water. Drained legumes were weighted for determination
of water absorption.