This review focuses on updated information about α-galactosides, their chemical structure,
biosynthesis, plant physiological functions, occurrence in foods, positive and negative …

The effects of hydration, autoclaving, germination, cooking and their combinations, on the
reduction/elimination of antinutrients, flatus-producing compounds and the improvement of …

Pulses are an excellent source of protein and dietary fiber and are consumed around the
world. Their consumption has been recommended as part of a healthy diet. However, they …

The effect of variety and processing (soaking, cooking and dehulling) on nutrients and anti-
nutrients in field peas (Pisum sativum) was investigated. Analysis of variance showed that …

The effects of hydration, cooking, autoclaving, germination and their combination on the
reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of …

The effects of various domestic processing methods such as soaking, cooking and
autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of …

Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-
arid zones of Africa, Australia and India. Various antinutritional factors-phytates, oxalates …

The relationship between the physicochemical and cooking properties of yellow peas was
examined in this study. A positive correlation was found between seed weight and water …

The compounds making up the dry weight of seeds play a major role in determining the
nutritional quality and ultimately the uses and economic value of the seed. The carbohydrate …

The effects of soaking, cooking and autoclaving on the levels of certain antinutrients present
in the seeds of Prosopis chilensis were studied. Both distilled water and sodium bicarbonate …