Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good
source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing …

Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data
are available on various properties. Data on physical, chemical, food processing, and …

The nutrient composition, antinutritional factors and flour functionality of cowpea and horse
gram flours were evaluated in comparison to chickpea flour characteristics. Protein content …

Gluten free cookies were prepared from raw and germinated amaranth grain flour. The
chemical, functional and pasting properties of raw and germinated amaranth flour were …

In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds
were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 …

A Sudanese sorghum cultivar (Fetarita) was germinated for five days and protease and
amylase activities were measured every 24h. Results showed that flour obtained from the …

The physicochemical and functional properties of protein concentrates from peas, lentils,
navy beans, chickpeas, and defatted chickpeas were investigated. Protein concentrates …

The objective of this study was to evaluate the impact of germination on dietary fiber
composition, starch availability and physicochemical properties in four non-conventional …

Legume seeds are a potential protein source from plants. It has been reported that regular
consumption of legumes in diet can ameliorate many serious cardiovascular diseases. Its …

Two varieties of foxtail and one variety of proso millet were milled to obtain brown and
polished grains. The flours from these milled fractions along with whole grain flour were …