The African continent harbours many native species with nutraceutical and pharmaceutical
potential. This study reviewed underutilised crops in South Africa to determine their potential …

The food industry by-product causes a negative environmental impact and reduces resource
efficiency and productivity. Although these by-products have been used only for animal feed …

Soy okara is a by‐product of soybean processing which offers immense potential to be
incorporated into the diverse food products due to its high nutritional and biological …

This study aimed to investigate the nutritional and structural properties of kodo (Paspalum
scrobiculatum) and little (Panicum sumatrense) millets on administering ultrasonication and …

Physicochemical and functional properties of refined wheat flour (RWF), soy flour (SF),
sorghum flour (SGF) as well as multigrain flour (MF) prepared with a blend of RWF (62.2%) …

The effect of malting and fermentation on colour, thermal properties, level of crystallinity and
functional groups of Agrigreen, Babala pearl millet cultivars and sorghum flours were …

Attempts were undertaken to design a quick ready-to-cook gluten-free snack utilizing finger
millet and potato flour (50: 50) as well as tomato pomace due to the restricted availability of …

Abstract Effects of part replacement (0, 10, 20, 30 g/100 g) of rice by finger millet (FM) on
nutritional properties, sensory properties, in vitro digestion and antioxidant properties of …

Macroscopic and microscopic food structural characteristics play an important role in
product's technological properties and nutritional attributes. The effects of macroscopic …

Sorghum is a major cereal crop with various agronomic advantages, contains health-
promoting compounds and is gluten-free. There is a growing tendency to use sorghum in …