Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

The United Nations has declared 2016 as the International Year of Pulses. Pulses are
narrowly defined as leguminous crops that are harvested as dry seeds. Although some …

Background Legumes contain several healthy essential nutrients and bioactive compounds,
and their symbiotic nitrogen fixation ability confers substantial economic and environmental …

The increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …

In order to determine the effect of extrusion, baking and cooking on the protein quality of red
and green lentils, a rodent bioassay was conducted and compared to an in vitro method of …

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 …

Snacks directly expanded (second-generation) are trendy in the market, but considered
products of poor nutritional due to usually made with corn starch. In this research …

Protein content has been a leading trend in product development in recent years. Similarly,
a growing desire for non‐animal‐based protein sources has led to an interest in plant …

Despite their high nutritional value and potential health benefits, pulse intake has not
increased in the last three decades. Several strategies have been implemented to increase …

Blending of protein sources can increase protein quality by compensating for limiting amino
acids present in individual sources, whereas processing grain flours by extrusion or baking …