Sagar M. Chavan

Development and Quality Evaluation of Biscuits by Using Shatavari Powder and Emmer Wheat Flour

Er. Namrata D. Patil, Sagar M. Chavan, V. M. Ingle & V. B. Shinde · Advances in Research · 2025

The increasing interest in nutritious and functional foods has led to the investigation of alternative grains with enhanced health benefits. This research enters on developing nutritious biscuits using shatavari powder and emmer wheat. The food intake by such people is of substan...

Open access Research Article 10.9734/air/2025/v26i21300

Malting-Driven Engineering and Nutritional Reconfiguration of Climate-Resilient Millets for Functional Food Systems

Sujata V. Patil, Sushant Bakal, Sagar M. Chavan & A. A. Sawant · European Journal of Nutrition & Food Safety · 2026

Malting is a sustainable bioprocess that induces significant structural and biochemical modifications in cereal grains, thereby enhancing their engineering functionality and nutritional quality. This study investigates the malting-driven reconfiguration of physical and proximate...

Open access Research Article 10.9734/ejnfs/2026/v18i42018