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

With the growing interest of society in healthy eating, the interest in fresh, ready-to-eat,
functional food, such as microscale vegetables (sprouted seeds and microgreens), has been …

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

Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …

Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

The physicochemical, functional, thermal properties and in vitro digestibility of flours from
germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent …

Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods,
GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour …

Food and nutrition insecurity is a problem for the majority of developing nations; incidentally,
some underutilized crops have the potential to increase food security. A minor cereal grain …

Germination can increase the nutritional quality of flours and change their physicochemical
properties. In the present study, waxy and nonwaxy proso millet, common buckwheat and …