This study investigated the effects of different pre-treatment methods (raw, roasting, boiling, and soaking) on the proximate, mineral, amino acid, and fatty acid compositions of horse eye bean flour (Mucuna urens) to evaluate its nutritional and functional potential. Statistical...
Open access
Research Article10.9734/afsj/2026/v25i10924
During milling of cereal grains, bran which is separated from the starchy endosperm of the grain is a major by-product. In this study, milled sorghum residue was dried in a cabinet dryer under different conditions (temperature and air velocity). The obtained drying data were fitt...
Open access
Research Article10.9734/jerr/2021/v21i917487
Introduction: The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content and this is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional qualities...
Open access
Research Article10.9734/afsj/2019/v8i329991
This study evaluated the influence of germination time on the nutritional, functional, mineral, antinutritional, antioxidant, and vitamin properties of quality protein maize (QPM; SAMMAZ 35) flour. QPM grains were germinated for 0, 2, 4, 6, or 8 days, dried, milled, and analysed...
Open access
Research Article10.9734/ajaar/2026/v26i8741