Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

To improve the utility value of faba bean meal (FBM), the effects of solid-state fermentation
(SSF) by a strain of Bacillus pumilus on nutritional value, in vitro protein digestibility, anti …

Pulses are edible seeds belonging to the Leguminosae family for human consumption and
consist of various species such as common beans (Phaseolus vulgaris L.), peas (Pisum …

A global sun-blocking catastrophe is more plausible than anyone would like to think. Models
have consistently shown the devastating effects these events could have to the world's …

Tamarind seed is a large amount of waste, which is discarded from the tamarind pulp
industry. It is underutilized, but has a great potential to be used. The utilization of tamarind …

Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0–
10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total …

The modern‐day review article is an exquisite attempt to demonstrate the extreme
therapeutic potential of tamarind fruit (Tamarindus indica), particularly its pulp, seed, and …

Tamarind seed is an underutilized legume which can potentially be used as a food
condiment. In this study, tamarind seed was fermented using the conventional traditional …

The impact of different roasting conditions on the nutritional profile, physical, functional,
thermal, pasting properties, morphology, crystallinity, and functional groups of tamarind seed …