Pulses (grain legumes) are increasingly of interest to the food industry as product
formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the …

The world faces challenges that require sustainable solutions: food and nutrition insecurity;
replacement of animal‐based protein sources; and increasing demand for convenient …

The rate liming step of bean softening during cooking was evaluated. Red kidney beans
(fresh/non-aged and aged) were cooked at different temperatures (70–95° C) and their …

The effect of heat treatment (130° C surface temperature) of pre-conditioned (20 or 53%
moisture) bambara groundnut seeds using infrared, microwave energy alone and in …

The colour of dried fish is a measure of their biochemical and structural degradation. In this
study a novel method for measuring colour by image processing is proposed which can be …

In the present study, navy bean and chickpea seeds were tempered to 20% or 30% moisture
content and exposed to infrared heating at surface temperatures 120° C or 140° C. The …

Study objectives were to formulate a nutritious acceptable snack bar partially replacing oats
with micronized flaked lentils (MFL), and to identify the sensory attributes that contribute to …

In this study, infrared (IR) treatment at different powers (814 W, 1003 W, 1208 W, 1342 W)
and times (10 min, 15 min) were applied to unsoaked and soaked (30 min, 45 min) …

The effect of microwave treatment to reduce the cooking times of five pulses, namely red
lentil, chickpea, pigeon pea, mung bean, and pinto bean, were determined in this study …

In the last decade, various foods have been reformulated with plant protein ingredients to
enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich …