The present study investigated the role of different processing techniques, namely soaking, roasting, blanching and germination, in modifying the techno-functional properties of kodo millet (Paspalum scrobiculatum L.) flour. Kodo millet, an underutilised yet nutritionally rich mi...
Open access
Research Article10.9734/ejnfs/2026/v18i62086
Processing-induced structural transformations significantly influence the techno-functional properties of cereal flours by modifying hydration behaviour, particle interaction and packing characteristics. The present study investigated the impact of soaking, roasting, blanching, a...
Open access
Research Article10.9734/jabb/2026/v29i43831
Introduction: Pumpkin seed press cake (PSPC), a by-product of oil extraction from nutrient-rich pumpkin seeds (4–6% of fruit weight), is often underutilized as animal feed despite being a valuable source of proteins, dietary fibre, phenolics, and essential minerals. Aim: In this...
Open access
Research Article10.9734/ijbcrr/2025/v34i51055
Aims: The rising demand for sustainable and nutrient-rich foods has intensified interest in using agro-industrial byproducts, particularly oilseed press cakes, as functional food ingredients. This study investigates the functional and proximate composition of almond press cake (A...
Open access
Research Article10.9734/air/2025/v26i41442
Marjoram (Origanum majorana L.) is an aromatic herb rich in phenolic compounds, flavonoids and essential oils, traditionally utilized for managing gastrointestinal, respiratory, cardiac, rheumatologic, menstrual and neurological disorders. As domestic cooking practices may alter...
Open access
Research Article10.9734/jsrr/2026/v32i34037