Results 1 to 10 of about 180 (84)

Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’ [version 2; peer review: 1 approved, 2 approved with reservations] [PDF]

F1000Research, 2022
Background: Protein-energy malnutrition and vitamin A deficiency (VAD) are the most important public health issues, and a food-based strategy is crucial to combat those health problems among the vulnerable group of people.
Gesessew L. Kibr, Fieben Kindeya, Tilku Dessalegn, Welday Hailu   +3 more
doaj   +6 more sources

Haricot beans (Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans

International Journal of Food Properties, 2022
Four improved varieties of haricot bean flour prepared by soaking, autoclaving, germination, and germination followed by autoclaving were investigated.
Shimelis Admassu Emire
exaly   +4 more sources

Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination

International Journal of Food Properties, 2023
This research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products.
Derese Wodajo Bekele, Shimelis Admassu
exaly   +4 more sources

Germinated Haricot Bean and Teff-Fortified Barley Porridge for Combatting Pregnant Women's Malnutrition: Optimization Using Mixture Design, Regression Modeling, Contour Plot Analysis, and Nutritional Evaluations [PDF]

Food Science and Nutrition
In this study, composite flours were developed by blending germinated haricot beans, teff, and barley to create a nutritious porridge for pregnant women in Ethiopia. The formulated flours exhibited favorable proximate composition, mineral content, and functional properties, enhancing their suitability as supplementary food for combating malnutrition ...
Belay Haile Kebede, Ramesh Duraisamy, Betelhem Abera   +2 more
exaly   +3 more sources

Effect of Fermentation on Phytochemical, Antioxidant, Functional, and Pasting Properties of Selected Legume Flours

Fermentation
This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung beans ...
Janet Adeyinka Adebo
doaj   +1 more source

Formulation optimization and characterization of functional Kemesha. [PDF]

Heliyon, 2023
Bekele DW, Admassu Emire S.
europepmc   +1 more source

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates. [PDF]

Foods, 2022
Karolkowski A, Martin C, Bouzidi E, Albouy JF, Levavasseur L, Briand L, Salles C.   +6 more
europepmc   +1 more source

The Impact of Stopping Medications and Introducing a Whole Food Plant-Based Diet on Patients Living with Multiple Sclerosis - A Report of Two Cases. [PDF]

Am J Lifestyle Med, 2023
Cuthbert M, Lewandowska M, Freeman L, Devine C, Lee K, Kassam S.   +5 more
europepmc   +1 more source

Measurement of polychlorinated biphenyls in different high consumption canned foods, using the QuEChERS/GC-MS method. [PDF]

Food Chem X, 2023
Vali Mohammadi F, Qajarbeygi P, Shariatifar N, Mahmoudi R, Arabameri M.   +4 more
europepmc   +1 more source

Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment. [PDF]

Foods, 2021
Adamcová A, Laursen KH, Ballin NZ.
europepmc   +1 more source