The quality cookies were prepared from 50% maida and kodo millet flour (CMKF50). selected treatments packed in LDPE PP stored at ambient (30 ± 4 0 C) for 90 days to study their storage feasibility. Chemical composition of the fresh (CMKF50) showed that moisture content was 4.11%, protein 10.20%, crude fat 25.70%, fiber 4.40%, carbohydrates 69.87%, calcium 25.03 mg/100 g, iron 2.20 mg/ 100 g. se...

Germination is a traditional process and re-emerging trend in healthy foods, resulting progressively increase scientific research on their nutritional traits phytochemical contents. This review examines the physiological biochemical changes during germination sensu stricto pulses, taking into consideration genotype, environmental conditions, hormone control, metabolic transition from seed to se...