Legumes are a major food crop in many developing nations. However, orphan or
underutilized legumes are domesticated legumes that have valuable properties but are less …

The world is experiencing a global push toward smart agriculture to help feed the
burgeoning population by increasing food security while reducing the carbon footprint of …

Improving smallholder vegetable farms are critical for improving food security and
livelihoods of people in low-income countries. Vegetable production is labor intensive and …

In addition to being sources of carbohydrates, protein, and fiber, vegetables, and fruits also
represent important sources of micro-nutrients, including antioxidants, and anti-mutagens in …

Green leafy vegetables are highly perishable due to high moisture content. An investigation
was undertaken to study the dehydration of dill leaves using Intermittent and Stepwise …

One of the greatest economic problem that meat industry facing are lipid oxidation. Lipid
oxidation is one of the main quality deteriorating factorfound during the storage of meat and …

Nowadays, conventional antioxidant sources, notably grains, oilseeds, spices, fruit and
vegetables are favoured for usage in various meat products due to the possible toxicity of …

Background an Aims: The use of pesticides and chemical fertilizers has been practised for
centuries to control pests and increase agricultural productivity. However, mismanagement …

Vegetables have been widely used for their health-promoting properties, as they have been
found to be rich in minerals, and phytochemicals. The utilization of available leaves rich in …

Excellent nutrition is considered as the backbone to a good health and strong immune
response to combat diseases. Vitamins like A, B, C, D, E deficiency in individuals are more …