The effects of some domestic traditional processes, such as dehulling, soaking, germination,
boiling, autoclaving and microwave cooking, on the nutritional composition and …

The effects of cooking treatments (boiling, autoclaving and microwavecooking) and
germination on the nutritional composition and antinutritionalfactors of chickpeas were …

Mung bean, pea and lentil seeds were germinated for 72 hr and 120 hr at room temperature
(25±2° C) to determine the changes in their chemical composition, antinutritional factors, in …

A pulse, including chickpea (Cicer arietinum L) is one of the most important crops of the
world due to their nutritional quality. They are rich sources of carbohydrates, protein …

Abstract Effect of traditional processing on the nutrient composition, antinutritional factor and
in vivo protein digestibility of goat pea (Securigera Securidaca L.) seeds was investigated …

Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bicarbonate
in attempt to evaluate their nutritional quality and protein solubility index. Soaking process …

The effect of some processing treatments, such as soaking, dehulling, boiling, autoclaving,
microwave cooking, germination and fermentation with Lactobacillus plantarum, L …

This research aimed at assessing the content and the functional properties of
phytohemagglutinin (PHA) in different varieties of beans widely consumed in Tunisia …

With regard to its high carbohydrate and gum contents, durian seed flour has been used as
a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately …

Four mungbean products namely, whole fried namkeen, dehusked fried namkeen, roasted
namkeen and salad were formulated using three different cultivars of mungbean viz. UPM …