In the new century, the most fundamental problem on a global scale is hunger and poverty
reduction is one of the primary goals set by the United Nations. Currently, it is necessary to …

Background Alternative protein sources are being investigated in response to increasing
consumer demand for innovative and healthy food products of vegetable origin to replace …

The objective of this work was to determine some of the physical properties of PR-106 type
of rice variety which may inluence the rice processing operations. The physical properties …

Pulses are most commonly consumed after cooking. Those that require long cooking times
are less convenient, more energy consuming, and, therefore, less desirable for consumers …

Pigeon pea is a tropical grain legume grown mainly in India. Though largely considered an
orphan crop, it has a huge untapped potential for improvement both in quantity and quality of …

The microwave-assisted water absorption and desorption of dry polished red gram splits
were done to reduce its anti-nutritional compounds, improve cooking characteristics, save …

Winged bean [Psophocarpus tetragonolobus (L.) DC.] seed is a potential underexploited
source of vegetable protein due to its high protein content. In the present work, undefatted …

This study examined the physical, nutritional and antioxidant properties of popular
Zimbabwean bambara groundnut landraces and the effects of different processing methods …

Pulses, the dried seeds of leguminous plants, form an important part of the diets of many
cultures, including Caribbean cuisine, and are a rich source of protein, carbohydrates, and …

Chickpea, lentil, mungbean, black gram, pigeonpea, and vetches are some of the most
common pulses grown and consumed. These pulses are a good source of proteins …