This present study was aimed to evaluate the physicochemical, functional and pasting
properties of soybean, mung bean and red bean flour. The physicochemical (moisture, ash …

Vegetative soybean (maodou or edamame) serves as a nutrient-rich food source with
significant potential for mitigating global nutritional deficiencies. This study undertook a …

The Expert Panel for Cosmetic Ingredient Safety (Panel) reviewed the safety of 28 soy-
derived ingredients as used in cosmetic products. These ingredients are reported to …

The use of plants to produce recombinant proteins has become a promising alternative to
current expression systems based on microorganisms and cell cultures. Producing …

Legumes are one of the most potent sources of starches. However, soybean has a
comparatively low content of starch as compared to other legumes. This study was …

Methods: For micropropagation explants were cultured on MS and half strength Murashige
and Skoog (MS) medium supplemented with various plant growth regulators (cytokinins and …

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria
(LAB)-Consortium Page 1 Variations in the Functional Properties of Soybean Flour Fermented …

Background: Food fortification is an effective intervention strategy to combat micronutrient
malnutrition, hidden hunger, and for improvement of public health and nutritional status …

This study focuses on the effect of fortification with soybean flour and fermentation with
Rhizopus oligosporus on the nutrition of sorghum flour. The result shows that pre-treatment …

Nutraceutical, during recent decades, has emerged as a new term in the scientific literature.
Synonymously used to the term nutraceuticals in literature are dietary supplements …