Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments

Optimization of Processing Conditions to Improve the Rehydration and Sensory Properties of Freeze-Dried Cooked Rice

“…Furthermore, Sreerama et al . () recently showed that BP pretreatments alter the cell wall structure of these legumes, causing grains to expand. The results of the current study indicate that the addition of 0.3% BP is optimal for FDCR preparation.…”

Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

“…Recently, we have reported that, xylanase mediated degradation of cell wall polysaccharides of horse gram resulted in expansion of the grain with improved nutritional and functional properties upon thermal treatment (Sreerama et al, 2008a). Further, improvement in the physical and expansion properties of pigeon pea (red gram) and horse gram was also achieved by protease or sodium bicarbonate pre-treatments (Sreerama et al, 2008b).…”

Managing the hard-to-cook (HTC) phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing for resource limited communities in Zimbabwe

“…This can be attributed to a higher rate of increase in seed volume than weight [288,299]. Porosity of seeds ranged between 41-51%; in both varieties, soaking decreased seed porosity significantly agreeing with Sreerama, Sashikala [300], whereas insignificant porosity variation was found in dry roasting and combined soaking and roasting treatments. According to Malik and Saini [299], a decrease in moisture content of seeds should be correlated to the decline in porosity as shown by the decline in moisture in all pre-treated seeds.…”