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 …

African legumes are an important protein source in the human diet. However, a long and
often extended cooking process has been identified as a major challenge in the …

Whole cowpea flours from three cultivars were microfluidized through a 200 μm “Z” type
interaction chamber at room temperature for two passes. The confocal micrographs showed …

Lentils are an important member of the nutritious Leguminous crops, and the functional
properties of lentil flours can be effectively improved by infrared heating, an efficient and …

Background: Maize is the major food staple in East and Southern Africa, where food-
processing industries are emerging fast. New low-cost extrusion cookers allow small …

The present study aimed to tackle research gaps regarding how infrared heating affected
macro-and micronutrients of lentil flours from seeds varying in size. Infrared treatments …

The study of food-grade isolated kafirin proteins has increased recently due to the interest of
their potential applications in gluten-free products. However, functionality of extracted …

Cassava‐soy composite is extruded with grape pomace at 0, 10, and 20% addition levels.
Some nutritional, functional, rheological properties, total phenolic content, and antioxidant …

The infrared heating of preconditioned cowpea improves its utilization and potential
application in food systems. This study investigated the effect of optimizing preconditioning …

Despite being considered a climate-resilient crop, sorghum is still underutilized in food
processing because of the limited starch and protein functionality. For this reason, the …