Cowpea (Vigna unguiculata) is a legume consumed as a high‐quality plant protein source
in many parts of the world. High protein and carbohydrate contents with a relatively low fat …

Antioxidant compounds of dietary plants have been widely studied because of their
bioactive properties. The objective of this research study was to analyse the health …

Climate change is significantly affecting food security and environmental health. The effect is
more severe for countries with low adaptive capacity in the develo** world. Legumes are …

In this study, the impact of pre‐harvest synthetic chemical treatments on the post‐harvest
bioactive compounds, phyto‐constituents, and thermal properties of white cultivar of V …

The development of functional foods that incorporate nutritional (dietary fibres, fatty acids,
proteins, vitamins, and minerals) and non-nutritional (phytochemicals) components naturally …

Nutritional security has become the prime concern for world agriculture through improving
the nutritional quality of crop plants and fostering nutri-rich crops. Malnutrition in the …

This study was carried out to investigate the effect of processed (boiled and sprouted)
cowpea‐incorporated experimental diets on serum cholesterol and serum antioxidant …

Chickpea and cowpea are nutrition-rich legume crops grown in tropical and sub-tropical
regions worldwide. These legumes serve as food security crops when other main crops fail …

Growing awareness of the importance of food to human health has increased interest in
including more fruits and vegetables in diets. To achieve a balanced diet, legumes are a …

Sprouting of peas convert it into digestible form and provides numerous nutritional benefits.
In this process, various changes take place from the dormant stage to the germination. So …