The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

Recently, synthesis, characterization, and application of carbon dots have received much
attention. Natural products are the effectual carbon precursors to synthesize carbon dots …

Discovering the complexity of seed structure and function along with a number of vital
processes such as seed growth and development, germination are important factors in …

Proximate, mineral and amino acid compositions of raw and processed red kidney bean
(Phaseolus vulgaris L.) flour were investigated on dry weight bases with a view to finding …

Ginger (Zingiber officinale) is a well‐known and widely used herb, which contains several
interesting bioactive constituents and possesses health‐promoting properties. The …

Fruit seeds are leftovers from a variety of culinary sectors. They are generally unutilized and
contribute greatly to global disposals. These seeds not only possess various nutritional …

This research work addresses the nutrient and anti-nutrient composition of raw and
processed seed flours of the white variety of kidney bean (Phaseolus vulgaris) seeds …

Fenugreek (Trigonella foenum-graecum L.) is an important forage, spice legume herb of
Fabaceae family. It is well known for its medicinal uses due to high nutraceutical and …

Proximate, amino acids and fatty acids compositions of the leaves, stem and root were
determined in Moringa oleifera. The proximate composition was determined in fresh …

Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and
carbohydrates; however, the impact of thermal processing has not been studied. Thus, the …