Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the
biosynthesis needs of growing tissues during germination. It is generally considered to be …

Sprouts and microgreens have attracted tremendous interest across multiple disciplines in
recent years. Here, we critically review the most recent advances to underscore research …

Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation
are recognized as bread texture improvers. In this study, the suitability of whole and …

Grain legumes are important for human nutrition and contain slow-release carbohydrates.
The major carbohydrate in legumes is starch, accounting for 40–50% of their total weight …

Abstract Lentil (Lens culinaris Medikus subsp. culinaris) occupies a key position in the plant
protein-based vegetarian diet. Being an excellent source of human nutrition, potential …

Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health
issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition …

Sprouting is a traditional processing method which has been used for centuries to improve
the nutritional value of cereals and legumes. There has been growing interest in sprouted …

Lentil is an alternative gluten-free source with high protein content. In our study, lentil seeds
were germinated to enhance the functional and antioxidant properties of lentil. The raw and …

Abstract Lentils (Lens culinaris Medik.) are grown worldwide in diverse agroecological
regions with significant global production and trade. Since early 2000s, lentils production …

Germination is an efficient and natural strategy that allows the modification of the nutritional
value and the nutraceutical properties of seeds, enabling one to tailor the process according …