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1-7 of 7
Keywords: legumes
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2026) 56 (3): 677–688.
Published: 18 March 2026
... or roasting was the modified processing method for comparison with the conventional methods of boiling and roasting of the seeds. © 2026 Emerald Publishing Limited 2026 Emerald Publishing Limited Licensed re-use rights only Proximate composition Germination Amino acids legumes Bioprocessing...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2025) 55 (5): 907–922.
Published: 18 June 2025
... it with other legume mashes. Practical implications Practical implications include the development of non-conventional legumes-based indigenous products for promoting dietary diversification and enhancing protein intake. Social implications Social implications include incorporating non-conventional...
Includes: Supplementary data
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2019) 49 (6): 1232–1242.
Published: 11 November 2019
...Adriana Monge; Lorena Macias; Hannia Campos; Martin Lajous; Josiemer Mattei Purpose Legume consumption has decreased in Mexico as part of a global nutrition transition that has shifted the intake of healthy traditional foods to more processed unhealthy foods. This study aims to assess preferences...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2018) 48 (3): 453–467.
Published: 20 April 2018
...Dipika Agrahar-Murugkar; Aiman Zaidi; Shraddha Dwivedi Purpose The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2018) 48 (2): 272–284.
Published: 12 March 2018
... and women with MetS. Design/methodology/approach In total, 25 MetS-specific ingredient mixes that included wheat flour, common legumes, fenugreek and flaxseeds were formulated by correcting their amino acid score. The suitability of these mixes was tested for the preparation of chapati (an unleavened...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2017) 47 (3): 318–331.
Published: 08 May 2017
... 12 10 2016 © Emerald Publishing Limited 2017 Emerald Publishing Limited Licensed re-use rights only All chemicals and reagents used were of analytical grade unless stated otherwise. Cereals Fatty acids Legumes Amino acids An African diet is mainly composed...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2000) 30 (3): 133–137.
Published: 01 June 2000
... in cowpeas. The cumulative effect of soaking and dehulling, followed by solar cooking, was the removal of most of the polyphenols (88‐94 per cent). Such practices should be encouraged at the home level for the preparation of cowpea seeds. Legumes Nutrition Cooking Solar energy © MCB UP Limited...
