Abstract:The present study aimed to develop a protein‐rich product by increasing the nutritional properties of a ready‐to‐eat snack known as “diamond cuts.” Diamond cuts, also known as “papad,” is a crunchy savory snack of South and South‐East Asian countries, typically served between meals in India and Pakistan. In this research three legumes, namely, lentils (Lens culinaris), green gram (Vigna radiata), and black gram (Vigna mungo) were sprouted in a jute bag for 24 h. These were ground to form legume flour and were … Show more
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