Proximate Composition, Amino Acid Profiling, and Safety Assessment of Processed Natural Vegetation of Tharparkar
Nida Shaikh,
Aijaz Hussain Soomro,
Tahseen Fatima Miano
et al.
Abstract:Some processing techniques tend to advance the overall nutritional quality of food commodities and thus may contribute to counter malnutrition in regions like Tharparkar. For scanning the efficacy of some selected processing treatments, the natural vegetation of Tharparkar (NVT) i.e., mung beans (MB), sesame seeds (SS), and pearl millet (PM), were sprouted, roasted, and blanched, respectively, and milled to flour after thermal drying. All fresh and processed NVT, i.e., sprouted mung bean flour (SMBF), roasted… Show more
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