Bean soaking seems to be unanimously recommended by scientists; however, there is no
consensus regarding the need to discard the soaking water before cooking. Thus, the …

Protein is one of the essential major nutrients required for the cell functioning in human
body. Complete proteins, which are usually found in animal‐based proteins, despite of …

The global renewed interest in plant‐based milk and products is increasing amongst health‐
conscious consumers. There is increased utilisation of generic probiotics in the processing …

Faba bean is protein-enriched legume crop consumed in the form of pods, and cooked
seeds and is a part of the traditional food of many Mediterranean countries. It shows …

This chapter covers the antinutrient factors (ANFs) found in food legumes, with emphasis on
lentils, their effect on nutrients' bioavailability, and methods to reduce or completely …

In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has
been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and …

Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini,
lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the …

Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and
palatability. Its popularity is rising because it aligns with the trend towards sustainable and …

Legume seeds, particularly those of the Phaseolus lunatus (L.), are an important source of
vegetable protein, fiber and micronutrients in the diet of the Ivorian population. However …

Faba bean seeds (Giza 843) were soaked in tap water and different saline solutions (0.5,
1% baking powder and 0.5, 1% sodium bicarbonate) to accelerate the cooking process and …