This research examines the impact of different cooking methods-boiling, steaming, and microwave cooking-on the nutritional content and anti-nutritional factors of field bean dhal (Dolichos lablab). After soaking (except for microwave cooking), the beans were subjected to each coo...
Open access
Research Article10.9734/jabb/2025/v28i113310
Aims: The rising demand for sustainable protein and global food security challenges necessitate the comprehensive characterization of improved pulse varieties. This study addressed this critical need by evaluating the physical, thermal, and biochemical properties of the HA-4 fiel...
Open access
Research Article10.9734/ejnfs/2025/v17i91835
Millet is consumed as a staple food, particularly in developing countries, as part of the traditional diet and is gaining popularity throughout the world. They are a source of valuable dietary energy, with high caloric value. Several bioactive compounds are found in higher quanti...
Open access
Research Article10.9734/arrb/2025/v40i82287