Green solvent extraction of health boosting phenolics from pigeon pea husk.

The optimization of phenolic compound extraction from pigeon pea (Cajanus cajan L.) husk was explored by manipulating three key process variables: aqueous ethanol concentration (20-60% v/v), extraction temperature (30-60 °C), and extraction time (2-6 h). Utilizing a Box-Behnken design under Response Surface Methodology (RSM), we meticulously optimized these variables to maximize extract yield, total phenolic content, and DPPH radical scavenging activity.

Non-destructive determination of grass pea and pea flour adulteration in chickpea flour using near-infrared reflectance spectroscopy and chemometrics.

Background: In order to obtain more economic gains, some food products are adulterated with low-cost substances, if they are toxic, they may pose public health risks. This has called forth the development of quick and non-destructive methods for detection of adulterants in food. Near-infrared reflectance spectroscopy (NIRS) has become a promising tool to detect adulteration in various commodities.

Prediction of maize flour adulteration in chickpea flour () using near infrared spectroscopy.

Unlabelled: The present study was performed to develop Near-infrared spectroscopy based prediction method for the quantification of the maize flour adulteration in chickpea flour. Adulterated samples of Chickpea flour () were prepared by spiking different concentrations of maize flour with pure Chickpea flour in the range of 1-90% (w/w). The spectra of pure Chickpea flour, pure maize flour, and adulterated samples of Chickpea flour with maize flour were acquired as the logarithm of reciprocal of reflectance (log 1/R) in the entire Visible-NIR wavelength range of 400-2498 nm.

Physicochemical, functional and rheological properties of grass pea ( L.) flour as influenced by particle size.

Different properties of grass pea ( L.) flour passed through 60, 72, 85, 100, 150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein content reduced while fat content improved significantly with diminution in particle size.

Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables.

Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.