Corn is the cereal with the highest production worldwide and is used for human
consumption, livestock feed, and fuel. Various food technologies are currently used for …

People are focusing more on gluten free food products with minimal production costs. Maize
is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion …

The search for foods with biological potential for the prevention of chronic diseases has
highlighted sorghum, and numerous studies have been conducted to determine the best …

Fortification of industrially processed flour, when appropriately implemented, is an efficient,
simple and inexpensive strategy for supplying vitamins and minerals to the diets of large …

In recent times, millet emerged as a gluten-free alternative cereal with a rich nutritional
profile. However, the nutritional value is hindered by antinutritional factors, like tannin and …

Legume seeds, particularly those of the Phaseolus lunatus (L.), are an important source of
vegetable protein, fiber and micronutrients in the diet of the Ivorian population. However …

Increasing demand for meeting the food requirements of future generations with drastic
changes in climate, demand for renewable resources, reducing cultivable land area …

Despite Calcium (Ca) being an essential nutrient for humans, deficiency of Ca is becoming
an ensuing public health problem worldwide. Breeding staple crops with higher Ca …

The effect of nixtamalization on the functional, proximate, and anti-nutritional properties of
sorghum flour was studied. Flour samples were produced from soaked sorghum grains and …

The purpose of this work is to study the effect of the traditional processing conditions of the
corn (maize) tortilla on the content and bioaccessibility of total phenolic compounds (TPC) …