Research into dairy‐free alternative products, whether plant‐based or cell‐based, is
growing fast and the food industry is facing a new challenge of creating innovative …

Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to
reduce or eliminate the antinutrient compounds. Conventional processing including soaking …

Infrared (IR) heating provides significant advantages over conventional heating, including
reduced heating time, uniform heating, reduced quality losses, absence of solute migration …

Raw and treated cowpea, pea and kidney bean seeds were investigated for their content of
antinutritional factors including tannins, phytic acid, trypsin inhibitors and oligosaccharides …

This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …

Pulses (grain legumes) are increasingly of interest to the food industry as product
formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the …

Diversification of plant-based food sources is necessary to improve global food and
nutritional security. Pulses have enormous nutritional and health benefits in preventing …

The effect of heat treatment (130° C surface temperature) of pre-conditioned (20 or 53%
moisture) bambara groundnut seeds using infrared, microwave energy alone and in …

Plant proteins are widely used for fish meal replacement in aquafeeds, but anti-nutritional
factors in plant protein reduce fish growth performance and impair fish health. The present …

Study objectives were to formulate a nutritious acceptable snack bar partially replacing oats
with micronized flaked lentils (MFL), and to identify the sensory attributes that contribute to …