Legumes and cereals account for the vast proportion of people's daily intake of plant‐based
foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder …

Soybean, one of the most important crops is well recognized globally for its nutritional value.
Soybean has a balanced proportion of nutrients, minerals, and other bioactive compounds …

This study was conducted to determine the effects of different proportions of Broussonetia
papyrifera (BP)-fermented feed in the diet to replace part of soybean meal on the production …

Soybean meal (SBM) remains the most important and preferred protein feed source for
poultry. However, the supply and quality of SBM fluctuates, and the meal is expensive due to …

This review is intended to provide information on recent research on the nutritional
composition of the soybean, how soy can be used in the vegetarian and vegan diet, its use …

Soybean processing, eg, by soaking, heating, and fermentation, typically results in diverse
metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to …

Bioactive peptides (BPs) isolated from legumes have functional properties as healthy foods.
These functional effects depend on their stability and bioavailability in the gastrointestinal …

Protein digestibility is a key indicator of dietary protein quality because the amino acids
present in a protein food may not be available to an organism for nutrition and health unless …

The effect of cooking, germination, and fermentation on the proximate composition,
physicochemical, thermal, pasting and microstructural properties of amaranth flour was …

The objective of the present study was to evaluate the effect of various processing
treatments (individual and combination) on iron, β-carotene, phytic acid, polyphenols and …