Background The need for renewable and sustainable sources of proteins is growing. Diets
containing more plant protein are increasing due to several reasons: the negative …

Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the
biosynthesis needs of growing tissues during germination. It is generally considered to be …

Background Soybeans are an essential source of low cost protein. They are widely
consumed due to their functionality and nutritive value. Recently, the consumption of …

Traditional and novel food processing methods has been employed to reduce the anti-
nutritional factors (ANFs) such as phytic acid, trypsin inhibitors, tannins, saponins and …

Soymilk is becoming popular worldwide due to its nutritional benefits and the increasing
demand for plant-based alternatives for cow's milk resulting from lactose intolerance and …

The increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …

The consumption of plant foods has been encouraged to cover a high proportion of the diet
due to their health benefits. However, the occurrence of anti-nutrients in plant foods …

Global agriculture and food security are greatly impacted by climate change, water resource
depletion, and a rising population. Cereals such as rice, wheat, maize, barley, oats, and rye …

The bioavailability of minerals and proteins in the pulse is endured due to the presence of
antinutrient phytic acid. Phytic acid is a proton donor that produces hydrogen ions (H+) and …

Millets, which are small-seeded grains, are classified under the Poaceae family and are
known for their high nutritive content. Millets are a viable option for the global population in …