Faba beans are emerging as sustainable quality plant protein sources, with the potential to
help meet the growing global demand for more nutritious and healthy foods. The faba bean …

Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

Background In recent years, with the accelerated pace of life and the high incidence of
chronic diseases, the demand for functional food has been increasingly urgent. Under such …

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

Germination is a traditional process and a re-emerging trend in healthy foods, resulting a
progressively increase in scientific research on their nutritional traits and phytochemical …

Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting
bioactive compounds, vitamins, and minerals compared to the adult edible plant parts …

Background Sprouts are rich in nutrients and phytochemicals beneficial to human health.
However, the sprouting condition is also favorable to the growth and spread of pathogens in …

In this review, we discuss the advantages of vegetable sprouts in the development of food
products as well as their beneficial effects on a variety of disorders. Sprouts are obtained …

In recent years the consumption of cereals and pulses have been subject to food and
nutrition trends as consumers become more aware of the benefits of plant-based nutrition …

Background The gap between recommended and actual dietary fiber consumption in
Western societies is increasing largely, due to a shift towards a Western dietary pattern. This …