Sreedevi Malya Sanjeevappa

Nutritional Retention of Field Beans Dhal (Dolichos lablab) Using Various Cooking Techniques

Krishnamma Peetal Narasaiah, Venkatesh, Hiregangoor Siddappa Ravikumar Patil, Sreedevi Malya Sanjeevappa & Suneetha Chowdaiah · Journal of Advances in Biology & Biotechnology · 2025

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 Article 10.9734/jabb/2025/v28i113310

Engineering Properties of HA-4 and Local Field Bean Dhal: Physical, Thermal, and Biochemical Properties for Processing Applications

Krishnamma Peetal Narasaiah, Hiregangoor Siddappa Ravikumar Patil, Venkatesh, Sreedevi Malya Sanjeevappa, Suneetha Chowdaiah & Mallela Prem Kumar · European Journal of Nutrition & Food Safety · 2025

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 Article 10.9734/ejnfs/2025/v17i91835