Legume Science最新文献

Pulses, which are the dry seeds of legume crops, have gained global popularity, leading to a notable rise in their production. They are rich in protein, minerals, fibers, and low in fat content. However, they have some antinutrients that need to be removed. Novel techniques like radiofrequency (RF) and microwave (MW) heating can enhance pulse quality by reducing the antinutrients. The key mechanism behind this improvement is the rapid heating that disrupts the native structure of the pulses. These technologies offer several advantages, including speed, consistency, sustainability, and energy efficiency. The effectiveness of RF and MW processing depends on the heating conditions used and the kind of pulses being treated. This review highlights the mechanisms and influencing factors of RF and MW heating as well as their effect on the nutritional and antinutritional qualities of various pulses. Additionally, the limitations of these technologies are summarized, and future research prospects focusing on pulse processing are identified.

The partial nucleotide sequence of the coat protein (CP) gene of Ethiopian isolates of chickpea chlorotic stunt virus (CpCSV, genus Polerovirus), beet western yellows virus (BWYV, genus Polerovirus), and soybean dwarf virus (SbDV, genus Luteovirus) was determined from lentil and chickpea plants showing yellowing, stunting, and reddening symptoms. Comparative sequence analysis of CpCSV isolates obtained from five chickpea and five lentil isolates showed 94.9%–100% and 91.9%–98.7% nucleotide sequence identity with each other and with the reference isolates, respectively. One CpCSV isolate from chickpea (MZ043728) showed a close relationship with isolates of the serotype II while the remaining nine isolates were closely related to isolates belonging to serotype I. Sequence identities of three chickpea BWYV isolates varied from 93.3% to 100% with the reference isolates, and one of them (MZ043727) displayed 100% nucleotide identity with previously reported lentil stunt virus (LStV, genus Polerovirus). The chickpea isolates MZ043725 and MZ043726 appear to be identical to each other, whereas the other isolate (MZ043727) was identical to previously identified LStV isolate. The nucleotide sequence of three Ethiopian SbDV isolates had a lower identity with GenBank isolates and their phylogenetic analysis showed that they are clustered separately from the rest of the reference isolates indicating that they are the most divergent. This result generates essential information for further research on legume viruses in Ethiopia. In addition, a detailed study should be conducted in the future to understand the prevalence of LStV and determine the potential yield losses associated with the virus in Ethiopia.

This study evaluates the stability and structural characteristics of Pickering emulsion (PE) stabilized by mung bean flour (MBF), spray-dried mung bean protein (SD-MBP), freeze-dried mung bean protein (FD-MBP), and their pH₁₂-shift combined with ultrasonication (US) modified forms: modified spray-dried (MSD-MBP) and freeze-dried mung bean protein (MFD-MBP). PE stabilized with SD-MBP exhibited smaller droplet size (1.89 μm) and higher zeta potential (−22 mV) compared with FD-MBP PE (−20.16 mV). The PE stabilized with MSD-MBP displayed the smallest droplet size (1.33 μm), lowest creaming index, and a gel-like structure with superior elastic and viscous moduli showing drying followed by pH₁₂-shift + US modification of protein further enhanced the stability of PE. These Pickering emulsions (PEs) showed higher pH stability, particularly at acidic and neutral pH levels, due to its dense interfacial film. Microstructural analysis (CLSM) showed homogeneously packed and tightly adsorbed interfacial layer with lowest droplet aggregation in PE stabilized with MSD-MBP. The modification of protein also enhanced the thermal resistance of PE and followed the order as SD-MBP > MSD-MBP > MFD-MBP > FD-MBP > MBF. FTIR analysis revealed the difference in the intensity of amide peaks of PE stabilized by MBF and its proteins. The tribological analysis of PE stabilized with MSD-MBP represents the distinct static and kinetic regions, with reduced frictional resistance at higher shear rates, indicating effective lubrication. The synergistic approach of drying and pH₁₂-shift + US modification of mung protein significantly improved stability and reduced creaming in PE, and the MSD-PE highlighted its potential to develop robust PEs with enhanced functionality.

Limited information exists on the impact of current seed storage methods on seed quality in Central Ethiopia. The study aimed to assess the extent of the decline in seed quality of on-farm stored chickpeas. Two hundred two farmers were identified using a multistage and purposive technique, and seed samples were collected from five districts. Two rounds of on-farm seed samples were collected at early storage in March and at planting time in September 2022. Seed quality tests, including physical purity, physiological quality, and seed health were conducted using standard laboratory techniques for the seed samples. In Round 1, the results showed that mean physical purity, seed moisture (SM, %), and seed germination (SG, %) were 94.9%, 10.7%, and 83.8%, respectively. Moreover, about 95.5% and 81.8% of the seed samples satisfied the certified seed class D standards for SM and SG, respectively. However, for Round 2, the samples met the certified seed class D standard for SM and standard SG dropped to 36.9% and 63.1%, respectively. In Round 1, seed infection varied between 12% and 80%, whereas in Round 2, seed infection varied between 25% and 100%. During both rounds of seed sampling, no seed sample fulfilled the standard for certified seed class D specified for chickpea seed infection (%). Overall, seed quality was considerably lower during planting time compared to early storage. The study showed challenges in maintaining seed quality using current seed production, seed storage, and management practices indicating a need to improve seed production, processing, and handling practices to enhance farm-level chickpea seed quality and productivity.

This research (2020–2022) aimed to evaluate the interaction of genotype × environment with seed yield and stability of performance for 19 lentil genotypes and cultivars using additive main effects and multiplicative interaction (AMMI) and best linear unbiased prediction (BLUP) in a rainfed, semi-temperate region. Results of the likelihood ratio test (LRT) showed significant effects of genotype and genotype × environment interaction on seed yield, suggesting the best BLUP for datasets. Based on the AMMI stability value (ASV), Genotypes 8, 2, 12, 10, and 5 were stable in performance. According to two principal components of AMMI, Genotypes 10, 11, and 2 were stable in performance. Mosaic graph indicated that genotype and genotype × environment interaction explained 15.45% and 84.55% of total variance, respectively. The weighted average of mean performance (WAASBY) index according to BLUP showed high-yielding and performance stability of Genotypes 6, 12, and 15. Therefore, the WAASBY index was determined to be the best index to evawluate stable lentil genotypes across different environments.

Bioconversion processes represent sustainable, environmentally friendly, and cost-effective tools to improve the nutritional quality, bioactivity, and technological properties of agri-food waste. The chickpea cooking wastewater aquafaba, commonly used as an egg-replacer ingredient in various food formulations, was investigated as a suitable substrate for Lacticaseibacillus paracasei NPB-01's growth, which reached a final bacterial load of 9 Log and lactic acid production of 2.16 g/L after 24 h of process. Despite total saponins and polyphenols showing nonsignificant differences before and after fermentation, a significant improvement in the antioxidant power of fermented aquafaba was found. The microbial proteolysis and the simultaneous approach of pH to the chickpea proteins' isoelectric value (approximately 4.5) conferred high surface hydrophobicity and flexibility to the protein units, emphasizing the technological characteristics of aquafaba. In particular, a tenfold-enhanced emulsifying capacity and a significant improvement in foam and emulsion stability (98% and 100%, respectively) were observed, confirming the potential of fermented aquafaba as an enhanced texture-modifying ingredient with probiotic and antioxidant properties.

Breeding programs are often constrained by the genetic diversity of the parental lines, even though these lines can be a rare source of unique alleles not found elsewhere. Therefore, identifying these rare alleles is crucial for keeping them in the breeding programs while introducing new genetic resources. The growing amount of whole genome sequenced data has made Genome-wide Association Study (GWAS) dominant in investigations to find causal genes for all crops, including legumes. However, GWAS often fails to predict more than one causative mutation (CM) in multiple alleles of a single causal gene. Consequently, multiple alleles complicate breeding when not recognized by a single associated marker, which typically identifies only the most frequent CM and discriminates against the others. In this work, we focus on adopting recent applied genomics methods to identify multiple independent alleles and rare alleles in soybean as a model for other legumes. We predicted, identified, and confirmed a new and extremely rare CM for the loss of black pigmentation in the soybean seed coat and hilum color R gene, the Q25fs. The deletion of eight bases leads to a frameshift, a premature stop codon, and a truncated, nonfunctional protein. Our results also suggest a possibly new gene or an allele of the seed coat color inhibitor I gene. Using a soybean model, we demonstrate how applied genomics methods can accelerate pre-breeding, and additionally, we discuss the potential for adopting these methods for application to other legumes.

Bambara groundnut (BGN) is an underutilised legume that has been utilised in bakery products to enhance the protein and crude fibre content. The aim of this study was to evaluate the effect of BGN flour on the nutritional, antioxidant and microstructural properties of wheat flour rusks. Five formulations of rusks were produced by adding different levels (0%, 5%, 10%, 15% and 20%) of BGN flour. Increasing BGN flour from 0% to 20% decreased bulk density, water and oil absorption capacity, swelling capacity and cold paste viscosity of the wheat flour. Nonetheless, addition of BGN flour increased the hot paste viscosity of flour samples ranging from 1132 to 1162.67 cP. It was observed that the inclusion of BGN flour increased the ash, fat, protein, crude fibre content, polyphenols and antioxidant activity of wheat flour and rusk, while moisture, carbohydrate and energy content decreased. As the amount of BGN flour increased, darkening in colour of the wheat flour and rusks were observed. Distinct functional groups exhibited peaks in flour and rusk with increased in percentages of BGN flour. The addition of BGN flour decreased physical properties of the rusks such as loaf volume and specific volume, hardness and fracturability. Furthermore, inclusion of BGN flour altered the microstructural properties of the rusks. Overall, this study provides valuable insights into the sustainability and application of BGN flour in bakery products.

Legumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional and antioxidant properties of pea pod powder (PPP) as a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), and dietary fiber (13.1%), with significant antioxidant properties (total polyphenol content: 463 mg GAE/100 g, total flavonoid content: 159 mg QE/100 g, DPPH radical scavenging activity: 166 mg AAE/100 g; IC₅₀: 2.31 mg/mL, chlorophyll a: 17.4 mg/100 g, chlorophyll b: 17.4 mg/100 g, and total chlorophyll: 32.6 mg/100 g). Rutin, chlorogenic acid, and p-coumaric acid were identified and quantified by HPLC-DAD, with concentrations of 15.2, 2.94, and 6.60 mg/100 g, respectively. Flatbreads fortified with PPP at 5%w/w and 10%w/w showed increased thickness, reduced diameter and spread ratio, and enhanced antioxidant properties. However, consumer acceptance significantly declined at the 10%w/w level, likely due to off-flavors that affected sensory appeal.

Childhood malnutrition persists as a critical issue in Latin America, particularly affecting protein and iron intake among children. Biofortification, enhancing crop nutritional content, offers a promising solution rooted in Latin American culinary traditions. This study describes the nutritional features of a natural diet based on iron biofortified red beans (BIO102) and examines its physiological impact in newly weaned Balb/C male mice over a 4-week period. We evaluated weight gain, food intake, fasting blood glucose levels, and physical performance compared to control and regular maize diets. Results indicate that BIO102 and control diets show similar weight gain and food intake, with significant differences noted compared to the regular maize diet. BIO102 diet, characterized by reduced phytic acid content and increased in vitro iron bioaccessibility, significantly lowers fasting blood glucose levels by Week 4. Physical performance measures, encompassing aerobic endurance and limb strength, show no significant differences between BIO102 and control groups. Nutritional analysis highlights BIO102-based diet's enriched protein content relative to regular maize. This study suggests that BIO102 could offer an alternative to address childhood nutritional deficiencies in Latin America through effective biofortification strategies, serving as a preliminary basis for future clinical investigations.