Legumes have gained increased dietary importance in recent years due to their recognized
health benefits. Recent plant protein revolution has elevated legumes to the forefront from …

Resistant starch (RS) has become a popular topic of research in recent years. Most scholars
believe that there are 5 types of RS. However, accumulating evidence indicates that in …

Resistant starch (RS) cannot be digested in the small intestine but can be fermented by
microflora in the colon. To meet the demand for RS, effective methods and advanced …

Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small
intestine due to either difficult enzyme/starch contact or to the strength of the crystalline …

Technological advances have led to increased constraints regarding food packaging, mainly
due to environmental issues, consumer health concerns, and economic restrictions …

Research involving resistant starch (RS) is becoming more prominent. RS has the ability to
modulate postprandial blood‐glucose levels and can be fermented by the colonic microflora …

Resistant starch (RS) encompasses those forms of starch, which are not accessible to
human digestive enzymes and are fermented in the colon producing short chain fatty acids …

In order to meet industrial demands, field pea starch was modified by autoclaving (ACP),
microwave cooking (MCP), and combined treatments of autoclaving with ultrasonication …

Diverse exopolysaccharide (EPS)-producing isolates were isolated from an Indian acidic
fermented food (Idli) based on the colony morphology. One of the EPS-producing microflora …

Twenty-nine legumes were assessed for their nutritional and phytochemical compositions.
Soybean and black soybean had the highest protein contents (34.05–42.65 g/100 g DW, dry …