Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12082
Abstract: BACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals, and phytochemicals. In this study; immature, mature, germinated, fermented, and black chickpea flours at a 20% ratio were used… read more here.
Keywords: black chickpea; chickpea; germinated fermented; mature ... See more keywords
Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Food Science"
DOI: 10.1111/1750-3841.70022
Abstract: Abstract Refined wheat breads are consumed throughout the world as an energy‐dense staple food. The consumption of refined wheat bread has raised concerns among health‐conscious consumers. This has partly stimulated research interest in the inclusion… read more here.
Keywords: germinated fermented; wheat; fermented legume; bread ... See more keywords