To quantitate bioactive compounds in cooked cultivars of commercially available Canadian
pulses, 14 peas, lentils, beans, and chickpeas were analyzed for total polyphenol content …

In this study, our objective was to show the effects of pH and calcium on the techno
functional properties of four pulse flours (chickpea, lentil, red lentil, and white bean) and the …

Fava bean (Vicia faba L.) is a promising source of proteins and has a potential in industrial
food applications. Processing of fava ingredients modifies proteins and their functional …

Pulses, like common beans, fit perfectly into a sustainable and healthy diet. An approach to
increase pulse consumption is to create pulse-based ingredients, like flour, to incorporate …

In this research, the effect of different milling processes on pulse quality parameters has
been investigated. Chickpea and navy bean seeds were milled using a laboratory-scale …

Broad bean flour is a valuable source of proteins and micronutrients and can efficiently
balance the nutritional value of wheat flour. The aim of the study was to assess the impact of …

Background and objectives Pulse flours with different particle sizes are available for food
production. The effect of varying milling techniques on the quality characteristics of green …

The shift towards healthier and sustainable food consumption requires a greater variety of
plant-based products. This study aimed to determine how the mechanical and sensory …

This study aimed to investigate the gelling behavior of faba bean (FB) and chickpea (CP)
flour between 10 and 20%(w/w) concentration at pH 3.0, 5.0, and 7.0. Both sources formed …

Abstract Background and Objectives Faba bean is a rich source of proteins, carbohydrates,
vitamins, and minerals. It serves as a staple food in Asia, Africa, and the Mediterranean …