Heavy metals (HMs) contamination in agricultural soils is a major constraint to provide safe
food to society. Cultivation of food crops on these soils, channels the HMs into the food chain …

This study investigated the interactive effects of zinc sulfate nanoparticles (ZnSO 4 NPs) and
potassium fertilizers (SOP and MOP) on growth and quality of maize (Zea mays L.) under …

This study presents the development of ion chromatography coupled with inductively
coupled plasma optical emission spectrometry (IC-ICP-OES) for the simultaneous …

The study focused on converting tea bag waste into strong fluorescence carbon quantum
dots (TBW-CQDs) for the detection of acrylamide in drinking water, antimicrobial activity, and …

This study examined the levels of major flavonoids, nutritional components, total secondary
metabolite contents, and antioxidant activities in 136 mung bean accessions and statistically …

This study examined the nutritional, phytochemical, and bioactive profiles of Pulicaria
jaubertii and Pulicaria petiolaris to establish their suitability as functional food additives …

This study aimed to determine the optimum formula and the characteristics of mocaf and
multigrain (sorghum, kidney beans, mung beans) based noodle products. A design expert …

Nutritional benefits of legumes make them an important part of sustainable diets. They are
rich not only in dietary fibres, proteins, and micronutrients but also in the bioactive …

Ethiopians traditionally make Nifro, a snack made by boiling wheat and another grain in hot
water. Boiling conditions such as boiling time and temperature could have a significant …

Mungbean (Vigna radiata L.) is a rich source of protein, fibers, minerals and vitamins.
Considering the recent sudden increase of interest in the use of grain legumes, the present …