Cereals and legumes are outstanding sources of macronutrients, micronutrients,
phytochemicals, as well as antinutritional factors. These components present a complex …

World is facing agrarian as well as nutritional challenges. Agricultural lands with irrigation
facilities have been exploited to maximum, and hence we need to focus on dry lands to …

With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by
2050 with continuously dwindling arable land. Hence, it is imperative that extra food come …

The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional
foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in …

Plant-based drinks have garnered significant attention as viable substitutes for traditional
dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy …

Brown rice, unmilled or partly milled, contains more nutritional components than ordinary
white rice. Despite its elevated content of bioactive components, brown rice is rarely …

Free and bound phenolic acids were isolated from native and malted finger millet (ragi,
Eleusine coracana Indaf-15), and their antioxidant properties were evaluated …

This review article covers various facets of cereal α-amylase research, ie definition, history,
types, sources, classification based on their mode of action, assay methods, molecular basis …

Millets are nutritionally rich and occupy an important place in the diet of people in many
regions of the world. Although millets are nutritionally superior to cereals their utilization as a …

Cake is one of the most popular bakery product. Generally it is prepared from refined wheat
flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary …