The bioavailability of minerals and proteins in the pulse is endured due to the presence of
antinutrient phytic acid. Phytic acid is a proton donor that produces hydrogen ions (H+) and …

Abstract (Cellular) pulse powders are being proposed as ingredients for different foods.
However, the effect of manufacturing conditions on the properties of those powders …

This study determined the effects of germination on the minerals, fatty acids, pasting,
thermal, rheological and phytocomponents contents of Chenopodium album flour. The …

Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical
barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down …

This study aimed to produce lentil flour with reduced antinutritional factors, acceptable color,
and improved techno-functional properties. To obtain lentil flour, red and green lentil seeds …

The objective of this study was to assess the effect of soaking and germination on proximate
composition, mineral bioavailability (Fe, Zn and Ca) and functional properties (bulk density …

Different pre-treatments of pulses affect the content of antinutritional factors and protein
digestibility. This study addresses the challenge of removing phytic acid, which is one of the …

Lentils (Lens culinaris) are an accessible and cheap legume. Here, we report the findings
from hulled organic and conventional products for their macro and micronutrient elements …

Proteins are essential macronutrients necessary for energy, body growth, and functioning.
Legumes are crucial crops and a significant food source after cereals. They provide energy …

Lentils are an important food for human consumption, representing the world's third largest
group of pulses. They are uniquely rich sources of protein, micronutrients, and dietary fiber …