Legume Science最新文献

Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become a sustainable and eco-friendly coating to prolong the shelf life of perishable products while preserving both quality and safety. Legume-based polysaccharides and proteins are cost-effective materials to use as an alternative to synthetic materials. Additionally, legume-based edible coatings are gluten free and acceptable to consumers with dietary restrictions for coatings derived from nonplant sources. Their use in edible coating further extends the economic significance of legumes. The physicochemical properties of these coatings may vary based on several factors including composition of the film, conditions of processing, and additives used. Legume-based edible coatings and films hold the ability to enhance the shelf life and quality of food items by acting as barriers against oxygen, moisture, and solute transfer. Also, they can aid in maintaining the nutritional value, flavor, and sensory qualities of food products. Incorporation of bioactive compounds, such as antioxidants and antimicrobials, into legume-based coatings further enhances their functionality in food preservation. This article provides an in-depth review of the current state of research on legume-based edible coatings, focusing on their development, physical and mechanical properties, applications in food preservation, and future scope.

Considering the yield advantage of cereal:legume intercropping in low nitrogen conditions, an experiment was laid out to examine the barley:chickpea intercropping treatments and their effects on biological yield and yield advantage of two plants under rain-fed conditions as affected by a superabsorbent polymer (0, 50, 75, and 100 kg ha⁻¹) in two cropping seasons. In both years, increasing the chickpea population increased the chickpea biological yield, total land equivalent ratio (TLER), competition index (CI), and barley and chickpea relative yields. Increasing the amount of the superabsorbent polymer to 100 kg ha⁻¹ increased the chickpea competition ratio (0.86). The highest TLER (4.00) was related to 100:100 barley:chickpea intercropping without superabsorbent polymer application. In both years, the highest CI (0.21) was attained in the 100:100 barley:chickpea intercrop system in the first year. This was followed by the 100:100 barley:chickpea intercrop ratio (0.16) in the second year. The highest barley relative yields in the first year (3.91) and second year (3.57) were related to the 100:100 barley:chickpea plant ratio, which was higher than the yields for the 100:25 (38% and 35%), 100:50 (26% and 23%), and 100:75 (12% and 10%) ratios. Based on the results, the superiority of mixed cultivation, compared with pure cultivation, in the exploitation of production resources and integration of crop plants was observed.

Manganese (Mn) is crucial as a trace element for plant metabolism, but high concentrations in soil can induce symptoms of toxicity. This study aimed to evaluate the metabolism of nitrogen compounds and biomass production in Canavalia ensiformis and Cajanus cajan, clarifying the effects of this metal on nitrogen metabolism. The soil was treated with Mn concentrations of 80, 100, 120, 140, and 160 mg kg⁻¹. Differential responses were observed in the metabolism of nitrogenous compounds between species. C. cajan affected nitrogen metabolism in shoots, roots, and nodules, with significant variations in amino acids, total soluble proteins, ureides, and root biomass concentration. In contrast, C. ensiformis showed stability in the concentrations of compounds, mainly ureides, and proteins, even with increasing doses of Mn in the soil. These findings highlight the importance of nitrogen metabolism in legumes studied as a key aspect for understanding their Mn tolerance mechanisms in soil.

The development of blossoming seed plants that provide a genetically diverse crop of progeny depends on pollination. Sesamum indicum is an oilseed crop and requires both self and cross-pollination that varies based on insect type, crop variety, and environmental factors. Hence, the experiment was conducted for two consecutive years (2022 and 2023) to the effect of Apis mellifera L. pollination on yield, germination, and nutritional qualities of S. indicum (Dicho variety). A completely randomized block design with three treatments was used, and each treatment was replicated four times. Insects from open plot were counted from 1 m × 1 m quadrant/5 min. Seed yield and yield parameters and germination rates were recorded based on standard methods. Oil content was analyzed by Soxhlet extraction. From the study, 13 insects were identified of which 69.2% were categorized under the order Hymenoptera. A combined mean of plant height, branch/plant, and number of pod/plant showed statistically no difference (p > 0.05) among treatments. However, the number of seeds/pod, 1000 seed weight, and yield (quintal)/ha produced by an open plot and a plot caged with A. mellifera were statistically higher (p < 0.05) as compared with the closed plot. The percentage increment in seed yield (quintal)/ha were 17.16% and 20.33% for the open plot and the plot caged with bees, respectively. The seed germination was found to be maximum in the open plot (88.9%) followed by a plot caged with A. mellifera (86.68%) and a closed plot (60.46%). A measurable variation (p < 0.05) in oil content(%) was recorded among the treatments with the maximum from a plot caged with bees (54.24 ± 0.27) followed by an open plot (52.04 ± 0.58) and closed plot (48.81 ± 0.24). These findings suggest that pollinators, including honey bees, A. mellifera visiting S. indicum can enhance yields, germination rates, and oil content.

Lentil (Lens culinaris Medik.) and lentil components are cost-effective, sustainable, eco-friendly, nutritious, and vegan functional ingredients in food formulations. These versatile properties have recently increased the popularity of them among consumers and food manufacturers. Various emerging processing technologies, such as microwave (MW), infrared (IR), high pressure (HP), ultrasound (US), cold plasma (CP), ozone, ionizing irradiation, ultraviolet (UV)-light, ultrafiltration (UF), and isoelectric precipitation (IEP), have been effectively applied to improve the functional properties of lentils and lentil components, thereby increasing their consumption and utility. This review article focuses on the nutritional, health-promoting, and technological functions of raw and modified lentils/lentil components in food applications and the effects of emerging technologies on their functionality. Selecting appropriate, sustainable technology and determining optimized process conditions are crucial for producing functional, healthy food from modified lentils that display enhanced consumer acceptability. Recent research indicates that MW, IR, HP, US, MW-IR, HP-enzymolysis, UV-US, and US-γ-irradiation technologies have substantial potential for modifying and enhancing the functionality of lentil and lentil components.

Rheology is the study of flow and its behavior. Unlike powder flow, lentil flour and starch, either individually or in a food formulation, exhibit flow in dispersions, dough, or gel. The presence of a significant amount of starch and protein in lentil flour results in a broad range of rheological properties in dough or dispersion, and the obtained data are useful in many industrial applications, including food, feed, packaging, and pharmaceuticals. During processing, lentil starch dispersions undergo gelatinization and form a gel. Oscillatory rheological measurement can accruately predict the reaction kinetics of lentil starch gelatinization with simultaneous changes in temperature and time. Isothermally heated lentil starch gel advances knowledge by providing information on gel rigidity. The mechanical properties of starch gels can be measured by creep and recovery tests. This review focuses on the rheological properties of lentil flour and starch in dispersions or dough and heat- or pressure-induced lentil gels. The rheological data would help processors select lentil ingredients and their potential applications in product development or additive manufacturing.

Faba bean (Vicia faba L.) is an important pulse crop with a wide range of agroecological adaptations. The development of genomic tools and a comprehensive catalog of extant genetic diversity are crucial for developing improved faba bean cultivars. The lack of a cost-effective genotyping platform limits the characterization of large germplasm collections, understanding of genetic diversity across populations, and implementing breeder's tools like genomic selection. Genotyping-by-sequencing (GBS) offers high-resolution genotyping for both model and crop plant species, even without a reference genome sequence. The genome fragments targeted by GBS depend substantially on the restriction enzyme (RE) used for the complexity reduction step. Species with complex genomic architecture require optimization of GBS with proper RE to realize the full potential of GBS. Here, we evaluated various REs in the GBS method and identified that the combination of ApeKI/MseI proved to be the most appropriate for faba bean based on the best library quality, a high number of genomic loci spread across chromosomes, and high enrichment loci associated with the gene space. With the new optimized protocol, we constructed a genetic map using a recombinant inbred line (RIL) population and identified a QTL for seed hilum color on Chromosome 1. In addition, we also genotyped a diversity panel and performed a genome-wide association studies (GWAS) for important agronomic traits, including plant height (PH), flowering time (FT), and number of pods per plant (PPP). We identified six SNP markers significantly associated with these traits and listed potential candidate genes. The optimized faba bean-specific GBS procedure will facilitate access to the untapped genetic diversity for genetic research and breeding and may facilitate functional genomics.

Lentil (Lens culinaris L.) is an ancient leguminous crop, with its seeds eaten in numerous forms in throughout the world. Along with macronutrients and micronutrients, it provides a range of non-nutritional constituents, which are categorized as bioactive compounds. These compounds have immense roles in maintaining biological functions in plants and animal kingdom. Bioactive compounds in lentils consist of phenolic compounds, pigment, tocopherol, flavonoids, lectins, oxalic acid, phytic acid, and so forth. Some of these compounds are regarded as antinutritional factors (ANFs) because they prevent nutrients from being absorbed. Processing methods such as cooking, germination, fermentation, dehulling, milling, and extrusion can drastically reduce the amount of ANFs contained in lentils. The primary objective of dehulling and milling is not to reduce or eliminate the ANFs of lentils but to increase their feasibility for using in various food applications. However, the processing stresses may result good or bad effects on the bioactive molecules as well. For instance, the raw lentils may not contain any γ-aminobutyric acid, but following germination and fermentation, it becomes abundant. In this article, we reviewed the studies on the impact assessment of processing techniques on the bioactive components of lentils. By combining existing literature, this review fills a knowledge gap on the ways that processing methods affect lentils' bioactive properties and offers valuable guidance for dietary applications and informed consumer choices. Lentils can cater to recent consumer trends for increasing preference of plant-based proteins by offering nutrient-dense and healthy dietary options.

The protein isolation process produces a protein isolate and a starch byproduct. This research focuses on characterizing the composition, pasting properties, and gel firmness (FM) of starch fractions of five yellow pea genotypes grown in six environments in the state of Washington, USA. Protein isolation yielded 17% protein and 60% starch fractions. The starch fraction had a purity range of 66.0%–84.8%. Pea starch exhibited a strong gel-forming property. The pasting temperatures (PTs) of the starch fractions from the five pea entries ranged between 73.2 °C and 77.1 °C. Viscosity measurements indicated significant seasonal variations. Specifically, the viscosity parameters for the starches from the 2020 to 2022 seasons were significantly higher than those from the 2021 season. Differences in weather conditions partly contributed to seasonal variations. The 2021 season experienced low rainfall, primarily in May and June, followed by high temperatures during late June and the first 3 weeks of July. The principal component analysis (PCA) of 344 viscosity measurements from the Rapid Visco Analyzer (RVA) test showed a clear separation of the 2021 samples from those of 2020 and 2022, emphasizing the impact of the differences in growing conditions.

Lentils that are considered powerhouse of healthy calories are traditionally consumed in different regions of the world. With the increasing awareness regarding lentils' health-related benefits, it is getting popular among people of all ages. The rising demand also necessitated the increase in global lentil production with Canada grabbing the top rank among the global producers. This review discussed lentil's trade-related statistics, along with in depth details of various popular cuisines, and consumption patterns observed in Asia, Middle East, Africa, the United States, Canada, Europe, and Mediterranean region. Lentils are added as ingredient in soups, rice cuisines, pasta, flat breads, salads, nuggets, and burger patties and thus carry its name throughout the food menus from appetizers and salads to main course meals.