This study presents a review of the application of legumes in the formulation of gluten-free
foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance …

This study aims to develop probiotics and γ-aminobutyric acid (GABA)-enriched composite
dough based on Bengal gram, finger millet, oat flakes, groundnuts, date paste, and honey …

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre,
minerals, and micronutrients. Fermentation is one of the oldest methods of food processing …

The study investigated the effect of germination on pigeon pea flour's physico-functional (pH,
color, water and oil absorption capacities, swelling and foaming capacities and bulk …

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high
carbohydrate content, despite being considered nutritionally deficient. In the present study …

The 'Signuredda'bean is a local genotype of pulse with particular technological
characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate …

The utilization of vegetables with supplementation of cereals and pulses plays a vital role in
improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study …

Cowpea (Vigna anguiculata) is a leguminous crop that is widely grown and consumed in
Asia and Africa as a major source of dietary protein. This study investigated the effect of …

In this study, the physicochemical and functional properties of flours obtained from mature
cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF) …

The investigation evaluated the influence of UV-C treatment on the alteration of functional
properties of pearl millet flour. Water solubility index (WSI), oil absorption capacity (OAC) …