Results 121 to 130 of about 203,259 (338)
Evaluation of Some Soybean Genotypes under Irrigation Water Shortage Conditions [PDF]
Journal of Plant ProductionThe current investigation was carried out at Gemmeiza Agricultural Research Station, Agricultural Research Center, Egypt, during 2021 and 2022 summer seasons to investigate the response of five soybean genotypes (DR 101, H4L4, PI416-937, Giza 35 and Giza
Azza El-Sayed, T. Mohamed, M. Badawi
doaj +1 more source
The Effect of Processing on Digestion of Legume Proteins
Foods, 2019 The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes.
Donata Drūlytė, V. Orlien
semanticscholar +1 more source
A new journal on the legume research horizon - Legume Perspectives
, 2013 Comunicación presentada en la First Legume Society Conference, celebrada en Novi Sad (Serbia) del 9 al 11 de mayo de 2013.Through the decades of research on various legume species and crops worldwide, its results have been published in an endless number ...
Fondevilla, S. +5 more
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Food Chemistry International, EarlyView.The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi +2 more
wiley +1 more source
Applications in Plant Sciences, 2014 Premise of the study: Vigna unguiculata is an economically important legume, and the complexity of its variability and evolution needs to be further understood.
Lei Pan +5 more
doaj +1 more source
Trends in the Production, Trade, and Consumption of Food-Legume Crops in Sub-Saharan Africa [PDF]
Food legumes in Sub-Saharan Africa play a vital role by being a source of livelihood for millions of people; and offer tremendous potential to contribute to the alleviation of malnutrition among resource-poor farmers.
Akibode, Comlanvi Sitou
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
BMC Plant BiologyBackground Lupinus albus is a food grain legume recognized for its high levels of seed protein (30–40%) and oil (6–13%), and its adaptability to different climatic and soil conditions.
Umesh Kumar Tanwar +14 more
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