Background Legumes contain several healthy essential nutrients and bioactive compounds,
and their symbiotic nitrogen fixation ability confers substantial economic and environmental …

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …

As the effect of chickpea flour (CF) incorporation on the physicochemical properties and
starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio …

Crackers are popular snacks that can include functional ingredients in order to make
products of higher nutritional value. The effect of partial replacement of wheat flour with …

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million
tons enter the world market annually). Some chickpea components have shown, in …

Dry beans and pulses ingredients are increasingly gaining traction in a range in food
product applications. Several factors are furthering the visibility of pulse ingredients in foods …

The global offer of legume-based snacks has sharply increased in recent years. However, to
date, few studies have focused on the relationship between product supply and demand …

Almond bagasse, a by‐product derived from the production of almond vegetable drink,
contains antioxidants, fibre, protein, and a high‐fat content, presenting itself as a potential …

Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their
high protein and nutritional value. However, the effect of different pulse species and …

A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF)
with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High …