Saponins are widely distributed plant natural products with vast structural and functional
diversity. They are typically composed of a hydrophobic aglycone, which is extensively …

Saponins are a class of natural compounds present in pulses having surface active
properties. These compounds show variation in type, structure and composition of their …

The article gives an overview of phytic acid in food and of its significance for human nutrition.
It summarises phytate sources in foods and discusses problems of phytic acid/phytate …

Phenolic phytochemicals are the largest category of phyto-chemicals and the most widely
distributed in the plant kingdom. The 3 most important groups of dietary phenolics are …

The content of nutrients (protein, starch, ash, calcium, iron, phosphorous and thiamin) and
antinutritional components (dietary fiber fractions, phytic acid and tannin), and in vitro …

Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to
reduce or eliminate the antinutrient compounds. Conventional processing including soaking …

This work has studied the effects of varying germination conditions for beans, lentils and
peas, at semi-pilot scale, on bioactive compounds such as flavonoid and non-flavonoid …

PHYTATE (myo-inositol hexakisphosphate, InsP6) widely occurs in plantseeds and/or grains
[1-4], roots and tubers [1, 3, 5, 6], fruits and vegetables [3, 5, 6], nuts [3, 5], pollen of various …

Humans have known lentils (Lens culinaris L.) since the dawn of civilization. The current
work is a comprehensive review of lentils composition, nutritional value, and health benefits …

The present investigation aimed at assessing the impact of biological processing techniques
on bio-and techno-functional characteristics of foxtail millet (Setaria italica L.). Grains were …