The growing interest in field peas is largely due to their nutritional value and health-promoting properties. Typically, peas are processed by dehulling, splitting, and grinding into dal or powder form prior to consumption. The present study aims to evaluate the biochemical attri...
Open access
Research Article10.9734/air/2025/v26i61533
Aims: The development of convenient food products including nutrient-dense pulses along with cereals, make it complete food by integrating complementary proteins present in cereals and pulses. Lentils are major pulse, which is often consumed after dehusking to enhance culinary an...
Open access
Research Article10.9734/ejnfs/2025/v17i101878
Lentil milling produces byproducts that contain potentially useful food components, although their application in bun formulations remains insufficiently characterised. This study evaluated the incorporation of powder recovered from lentil milling byproducts into buns prepared wi...
Open access
Research Article10.9734/air/2026/v27i61770