Saponins are a class of natural compounds present in pulses having surface active
properties. These compounds show variation in type, structure and composition of their …

With the constant growth of the human population, the global demand for food is increasing
annually. Food security is an arising issue due to decreased resources and massive waste …

Flavonoids are a large group of plant secondary metabolites that have a high popularity as
nutraceuticals. Further, they contribute to food quality, acting as preservatives, pigments and …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …

Anthocyanins are polyphenolic compounds belonging to the group of flavonoids in charge of
providing red, purple, and blue colourations to different parts of trees and plants, such as …

Flavonoids extracted from a potential edible dandelion were found to exhibit a high level of
pancreatic α-amylase inhibitory activity. However, the effects of dandelion flavonoids on …

Both extractable (EPE) and non-extractable bound phenolic (BPE) in the seed coat and
cotyledon of black bean were investigated in the present study. Their total phenolic contents …

In recent years interest in the utilization of legume flour in bakery products has been
increased. Legumes are rich in proteins, fibers, and minerals. Several studies have shown …

Cereal grains are a major source of human food and their production has steadily been
increased during the last several decades to meet the demand of our increasing world …

Germination is an inexpensive process to improve the nutritional properties of legumes. The
effect of germinating black bean seeds on the production of cotyledon protein hydrolysates …