https://www.selleckchem.com/pr....oducts/elacridar-gf1
Impact of different processing techniques (wet heating, microwave processing, dry heating, soaking, and extrusion) on the techno-biofunctional characteristics of dhaincha (Sesbania aculeate) was investigated to ascertain the most effective method for processing dhaincha to improve its potentiality for utilization. All the processing techniques improved the cooking quality of dhaincha seeds. Thermal processing techniques were effective in reducing antinutrients and enhancing the antioxidant activity in comparison to soaking. M
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