Background There has been a growing interest in consumers around the world in adopting a
more plant-based diet for health, sustainability, and ethical reasons. Many commercially …

The present study was undertaken to develop biscuits from the composite flours. Composite
flours were prepared by blending wheat flour with rice flour, green gram flour and potato …

The chain structure of starch affects its interaction with polyphenol molecules which in turn
determines the nutritional function of starch. In this study, starch with different amylose …

Background The trend towards the consumption of functional foods that aid in the
maintenance of human health has increased in recent decades. In this way, macadamia nut …

In this study, composition, structure and the functional properties of protein concentrate
(WPC) and protein isolate (WPI) produced from defatted walnut flour (DFWF) were …

Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice
cultivars (Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L …

Physical modifications of flours are an environment-friendly technology receiving increasing
attention for widening the range of utilization of these raw materials. Rice flour was modified …

Commercial yellow pea seed flours prepared by a patented wet-milling process and pea
protein isolate (PPI) were analyzed for emulsifying and foaming properties at pH 3.0, 5.0 …

The objective of this research was to study the chemical composition of flour and protein
isolate extracted from Bambara groundnuts. Protein, fat, ash, crude fiber and total …

The systematics of plant taxa may be done using an integrated assessment of their
morphological, anatomical, phytochemical and genetic characteristics, which may ultimately …