The seeds and sprouts of mung bean are very common cruise in Asia. Evidence showed
that bioactive compounds in mung bean have emerged as an increasing scientific interest …

Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain
high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well …

Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data
are available on various properties. Data on physical, chemical, food processing, and …

The seeds and sprouts of mung bean (Vigna radiata), a common food, contain abundant
nutrients with biological activities. This review provides insight into the nutritional value of …

Gluten free cookies were prepared from raw and germinated amaranth grain flour. The
chemical, functional and pasting properties of raw and germinated amaranth flour were …

Bambara groundnut is an underutilized pulse that can make a positive contribution to food
and nutritional security at the regional and global level, particularly in tropical developing …

The impact of germination alone or in combination with solid-state fermentation on the
physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of …

In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds
were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 …

Since seed reserves can influence seed germination, the quantitative and qualitative
differences in seed reserves may relate to the germination characteristics of species. The …

The physicochemical, functional, thermal properties and in vitro digestibility of flours from
germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent …