Background The starchy crops which normally form the staple diet of people are rich in
carbohydrates. People leading a sedentary lifestyle and consuming high amounts of …

Various post-harvest processes of rice are commonly employed, especially during the off-
season, to ensure its consumption feasibility, which often affect the grain quality. Different …

Whole grain foods have been promoted to be included as one of the important components
of a healthy diet because of the relationship between the regular consumption of whole …

Rice is a staple food and energy source for half the world's population. Due to its quick
digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a …

Whole-grain cereals are important components of a healthy diet. It reduces the risk of many
deadly diseases like cardiovascular diseases, diabetes, cancer, etc. Brown rice is an …

Soaking is an important factor determining the final quality of cooked rice. Although the
water content, distribution, and properties of cooked rice have been studied, the structuring …

Naked barley is a low-use crop that contains noteworthy amounts of γ-aminobutyric acid
(GABA) and β-glucan. This work aimed to enhance the GABA, total phenolic compounds …

Rice is an important starchy staple food and generally, rice varieties are known to have a
higher glycemic index (GI). Over the years, the significance of GI on human health is being …

Indigenous folk rice cultivars often possess remarkable but unrevealed potential in terms of
nutritional attributes and biotic stress tolerance. The unique cooking qualities and blissful …

In this study, the role of soaking beans in a sodium citrate solution (a cation chelator) at pH=
4.4 and 41° C in directing/improving the cooking behaviour of common beans was explored …