Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination [PDF]
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 +5 more sources
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 +3 more
doaj +6 more sources
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
Effect of blending ratio of wheat, orange fleshed sweet potato (Ipomoea batatas L.) powder and haricot bean (Phaseolus vulgaris L.) flour on proximate composition, physical properties and sensory acceptability of biscuits [PDF]
F1000Research, 2021 Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed ...
Fieben Kindeya +3 more
openaire +2 more sources
Food Science & Nutrition Technology, 2023 Less in nutrient bio availability due to the presence of ant nutritional factors are common problem in plant based diet. Fermentation is a feasible food processing approach to improve nutrient bioavailability in plant based diets. The objective of this study was to estimate some minerals bioavailability in fermented maize and haricot bean flour.
openaire +1 more source
Nutrition and Food Processing, 2023 In Ethiopia consumption of baked foods is greatly increasing. Moreover, products Protein and vitamin deficiency are still a major concern in the country and it cause disease and death in children under the age of 6 years. A blending of 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; 50:25:25 and 40:30:30 percent wheat: carrot: haricot bean flours were ...
openaire +1 more source
FermentationThis 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 +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 +5 more
europepmc +1 more source