Outputs (2)

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans (2022)
Journal Article
Godrich, J., Rose, P., Muleya, M., & Gould, J. (2023). The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans. International Journal of Food Science and Technology, 58(1), 279-289. https://doi.org/10.1111/ijfs.16190

This study was conducted to determine the effect that a popping head (like a rice cake machine), a low-shear and low-water processing technology, has on the concentration of antinutritional factors in chickpea and red kidney beans. Seeds were popped... Read More about The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans.

Limited Supply of Protein and Lysine Is Prevalent among the Poorest Households in Malawi and Exacerbated by Low Protein Quality (2022)
Journal Article
Muleya, M., Tang, K., Broadley, M. R., Salter, A. M., & Joy, E. J. M. (2022). Limited Supply of Protein and Lysine Is Prevalent among the Poorest Households in Malawi and Exacerbated by Low Protein Quality. Nutrients, 14(12), Article 2430. https://doi.org/10.3390/nu14122430

We estimated dietary supplies of total and available protein and indispensable amino acids (IAAs) and predicted the risk of deficiency in Malawi using Household Consumption and Expenditure Survey data. More than half of dietary protein was derived fr... Read More about Limited Supply of Protein and Lysine Is Prevalent among the Poorest Households in Malawi and Exacerbated by Low Protein Quality.