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

The United Nations has declared 2016 as the International Year of Pulses. Pulses are
narrowly defined as leguminous crops that are harvested as dry seeds. Although some …

Background Proteins are essential macronutrients of the human diet. Currently, major
dietary sources in developed countries are of animal origin. However, the association of red …

Chemical composition, thermal, pasting, and moisture adsorption properties of flours from
chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) …

Germination significantly increased the nutrient composition, total phenolic content, and
antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein …

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 …

Since seed reserves can influence seed germination, the quantitative and qualitative
differences in seed reserves may relate to the germination characteristics of species. The …

Quality aspects of food crops have globally important market economic and health
repercussions in the current climate of food security. Grain legumes have high potential for …

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 …

Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …