Fermentation improves the shelf life, texture, taste and aroma, nutritional value digestibility also lowers content of antinutrients fermented meals. This study investigated effect different fermenting agents on quality masa. The rice grains were sorted, cleaned, washed soaked, wet milled separately with baker’s yeast, lactic acid culture (yogourmet) tsamiyan gaye (citric acid) respectively. fi...

Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and thus represent a potential food and protein source. A compilation of 236 nutrient compositions in addition to amino acid spectra and fatty acid compositions as well as mineral and vitamin contents of various edible insects as derived from literature is given and the risks and benefi...

The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the range of 22.5 24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%). Resistant starch and phytic acid were significantly higher in cowpea flour. Compared to...