Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination
DW Bekele, S Admassu - International Journal of Food Properties, 2023 - Taylor & Francis
This research aimed to verify how the germination method affects the pasting, thermal and
structural properties of haricot bean flours to expand their potential for application in various …
structural properties of haricot bean flours to expand their potential for application in various …
Modification of Physiochemical and Techno-Functional Properties of Stink Bean (Parkia speciosa) by Germination and Hydrothermal Cooking Treatment
Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with
versatile utility and diverse benefits. However, information on the impact of different …
versatile utility and diverse benefits. However, information on the impact of different …
[HTML][HTML] Effect of pomegranate peel on physicochemical and antioxidant properties of tortilla chips prepared from germinated corn and mung bean flour
There is increasing demand of innovative functional foods in the market to cure widely
prevalent deficiencies observed globally. In line with this issue, the study was aiming to …
prevalent deficiencies observed globally. In line with this issue, the study was aiming to …
Effect of cereal based traditional malting technology on nutritional quality of iron-rich bean flour
Iron deficiency is a major public health challenge affecting the health of about 18 and 13.8%
of children and women globally, respectively. About 43% children and 29% women in sub …
of children and women globally, respectively. About 43% children and 29% women in sub …
Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties
OA Da'na, G Habashneh, Y Lee… - Jordan Journal of …, 2023 - jjournals.ju.edu.jo
This study was conducted to investigate the effects of sprouting buckwheat and chickpeas
on their nutritional and physicochemical properties. Lipid content decreased significantly (P< …
on their nutritional and physicochemical properties. Lipid content decreased significantly (P< …