Background Pulses are widely consumed as a source of protein along with cereals.
Chickpea (Cicer arietinum L.) is the oldest and cultivated major pulse crop in India. It is a rich …

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million
tons enter the world market annually). Some chickpea components have shown, in …

The effects of enzyme hydrolysis treatment, Aspergillus niger fermentation treatment,
Trichoderma reesei fermentation treatment, Aspergillus niger-enzyme hydrolysis treatment …

Yeast protein concentrate, a by-product of the fermentation industry waste, is a potential
alternative protein source with high nutritional quality, environmental sustainability, and …

Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations
in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained …

The present study aimed to tackle research gaps regarding how infrared heating affected
macro-and micronutrients of lentil flours from seeds varying in size. Infrared treatments …

Enzyme-assisted extraction (EAE) is an environmentally friendly green processing
technique used to aid protein extraction from different plant sources. This is due to its mild …

Abstract Superheated steam (SS), far-infrared radiation (FIR), and microwave treatment
(Mw) are emerging stabilization treatments to improve the shelf life of black rice. However …

Cicer arietinum or chickpea is an important and highly nutritious pulse, a source of complex
carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO …

Extrusion is a widely adaptable food processing method, capable of efficiently generating a
diverse range of food products. Extrusion enhances soluble dietary fibers (SDFs) and …