Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …

Germination significantly increased the nutrient composition, total phenolic content, and
antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein …

Amaranth (Amaranthus hypochondriacus) is an ancestral nutritional grain and good source
of bioactive compounds as peptides. In this study, the effect of in vitro simulated …

Abstract Amaranthus caudatus L.(Amaranthaceae), commonly known as kiwicha, is
considered as one of the few multipurpose pseudocereal crops which supply higher …

Pseudocereals have attracted the attention of nutritionists and food technologists due to their
high nutritional value. In addition to their richness in nutritional and bioactive components …

Even though plant proteins are more plentiful and affordable than animal proteins in
comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are …

Edible insects, due to their high nutritional value, are a good choice for traditional food
supplementation. The effects of partial replacement of wheat flour and butter with mealworm …

The present study was conducted to prepare the gluten-free cookies from raw and
germinated Chenopodium album flours. The physico-chemical, functional, pasting and …