Although some plant materials contain substantial protein, carbohydrate and other nutrients,
their bioavailability and utilisation by either humans or animals is relatively low, particularly …

The objective of the study was to analyze the functional and nutritional properties of
enzymatically hydrolyzed whey protein concentrate (WPC) and to formulate a beverage mix …

Chickpea seeds were roasted at different levels of power (450–900 W) and for different time
periods (5–15min) in microwave oven. The effect of roasting process on antioxidant …

Functional properties of raw, roasted and water-boiled canola meal (CM) were investigated
and compared to those of soybean (SM) and flaxseed meals (FM) aiming to provide practical …

African breadfruit seeds (ABS) were toasted at 80 and 120° C for varied period of times. The
effects of the toasting temperature and time on selected functional properties of the seed …

Benniseed and bambara groundnut seeds were roasted at 80 and 120° C for 10–60min. For
both flours, the effects of roasting temperature and time on selected functional properties …

Cowpea flours and pastes were irradiated at 2, 10 and 50 kGy and analysed for their
functional properties. At low dose irradiation (2 kGy), most of the protein-related functional …

The effect of roasting on the physical, color, thermal, functional and antioxidant properties of
chickpea was investigated. Chickpea grains were roasted in sand at three temperatures …

In a previous study irradiation of cowpea flours and pastes at medium (10kGy) and high
(50kGy) doses resulted in significant changes in protein-related functional properties. To …

Arrowhead tubers with protein, lipid and ash content of 4.60%, 2.27% and 6.15%,
respectively were subjected to pan and microwave roasting, converted to flour and studied …