Scientific literature is evident that the germinated seeds possess a promising potential for
essential nutrients, flavors, and textural attributes over nongerminated grain. In recent …

Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

The study determined the physical properties of finger millet (FM)(Eluesine coracana) grains
and the functional properties of FM flour. Physical properties such as colour attributes …

The gluten‐free market currently offers a range of products which can be safely consumed
by patients affected by celiac disease. Nevertheless, challenges for optimal formulation …

Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high
vegetable protein content, phenolic compounds, and antioxidant properties. It also …

Whole grains provide energy, nutrients, fibers, and bioactive compounds that may
synergistically contribute to their protective effects. A wide range of these compounds is …

Background Consumption of wholegrain cereal and pseudocereal products is connected
with several health benefits, primarily due to their high dietary fibre (DF) content. However …

The objective of this study was to investigate the effect of puffing process on the physical,
antioxidant properties and mineral composition of brown rice. Bulk density significantly …

Millets are underutilized minor cereal crops which are consumed as staple food in
developing countries of Asia and Africa. Among the different kinds of millets available …

Inclusion of native millet flour in refined wheat flour negatively affects the technological,
textural and sensory properties of composite breads. The present study explores the …