Legume Science最新文献

Pulses get increasing awareness not only for their nutritional value but also for their multifunctionality in sustainable agri-food systems. Although having a long tradition in Mediterranean regions, their share of arable land is very low. Knowledge about pulse cropping, considering nonmarket outputs in alternative cropping systems, is scarce. To this end, we conducted a systematic literature research. We synthesized the current quantified state of knowledge about associated biodiversity in pulse systems and ecosystem services, specifically food/feed provision and soil quality, in lentil and chickpea cropping systems using alternative management practices in the Mediterranean and analysed their impact compared to conventional practices employing a meta-analysis. As alternative practices, we considered practices frequently proposed to be sustainable and more ecologically oriented than conventional cropping. Most studies examined soil quality, especially chemical quality, followed by grain yield. Very few studies surveyed biodiversity, most of which used arable flora as an indicator. Mean lentil and chickpea grain yields were 1484.4 ± 665 kg/ha under alternative practices, and flora richness was on average 10.9 ± 4 species during the pulse phase. We found significant positive impacts of organic farming on biodiversity, no tillage on soil quality and diversified rotations on yield. In multiservice trials, no tillage tended to be synergistic for both, yield and soil quality. In conclusion, organic and conservation agriculture elements seem promising techniques for ecosystem service-enhancing pulse management. Anyhow, the current evidence base on ecosystem service performance in alternative pulse systems is empirically not yet robust to conclude sound data-driven management recommendations—especially with a focus on biodiversity. However, we can draw justified hypotheses that can focus future research and can be tested in the field.

Lentil milk–based soft cheese (LBC) is one of the emerging partial substitutes for animal milk-based cheese. With time, more people want to reduce their meat and dairy intake for ethical, environmental, and chronic health–related concerns. This study focused on the formulation of LBC using milk extracted from green gram (S₁ (6.5 g) of proteins), red gram (S₂ (5 g) proteins), and black gram (S₃ (3.5 g) proteins). All formulated LBC samples were investigated by determining proximate analysis, syneresis, viscosity, texture, color change, storage time, microbial count, and sensory attributes to evaluate the quality during 15 days of storage. The results reported that pH levels decreased for both S₁ and S₃, while S₂ showed an increasing trend from Day 1 to Day 15. Viscosity and syneresis increased from Days 1 to 15 in S₁, S₂, and S₃. Moreover, assessment of storage stability showed significant changes (p < 0.05) in the microbial count for S₁ (7.89–4.98 CFU/mL), S₂ (2.88–9.68 CFU/mL), and S₃ (1.39–7.09 CFU/mL) from Day 1 to Day 15. The puncture force test reported that S₁ showed a decreasing trend while S₂ and S₃ showed an increasing trend. The color attributes also showed a rising trend across all LBC samples. For sensory evaluation, LBC prepared using green gram showed the highest scores, particularly in appearance, texture, and color. Overall findings concluded the potential of lentil milk as a suitable ingredient for plant-based soft cheese production, offering a new nutritious option for consumers with dietary preferences or restrictions.

Dry pea (Pisum sativum L.) is a highly nutritious cool season food legume or pulse crop within the Fabaceae family that features high levels of protein (20%–25%), prebiotic carbohydrates, and a range of minerals and vitamins. Dry pea is cultivated globally in temperate climates and consumed as a whole food, snack, or protein powder. Dry pea is featured in plant-based meat items such as the “beyond” branded plant-based meats. Dry pea is an excellent candidate for plant-based protein alternatives due to the high protein and low-fat concentrations present in the mature seed, but improvements are still needed for more widespread use. Breeding efforts are ongoing to further improve dry pea proteins' quality, quantity, and digestibility through biofortification. Global dry pea germplasm contains a wide array of accessions that are vital for dry pea breeding efforts focused on developing cultivars enriched with the most bioavailable forms of plant-based proteins. The objective of this review is to summarize prior research exploring the factors that contribute to the nutritional value of the dry pea—especially protein quality and quantity.

Weaning is a crucial stage in an infant's development when they gradually move from being breastfed to receiving complementary foods. The typical age for introducing weaning foods is 4–6 months. This period is often characterized by rapid weight gain, so proper nutrition essential for optimal growth and development. Foods with a balanced nutrition are very important for regulating metabolism for healthy growth of children. Cereal grains and legumes have a major role in both commercial and homemade weaning foods. In developing countries, cereals and legumes are the optimal choices for producing nutrient-dense, high-protein, and high-energy weaning foods. It is crucial to research and develop composite legume blends for their expanded utilization as weaning foods. Understanding the importance of complementary foods and introducing them appropriately are critical to the health and development of the infant. Furthermore, fortification and supplementation with minerals and vitamins can play a vital role in such foods. This article provides an overview of recommendations made by health authorities in relation to the onset of weaning, types/combination of foods, and infant dietary requirements and highlights the importance of including legumes in the weaning diet to address nutrient deficiencies, particularly in regions with high rates of malnutrition.

Soil fertility management is essential to sustain agricultural production in smallholder farming systems. An experiment was carried out to assess the viability of the combined use of compost and inorganic fertilizers as an alternative to conventional inorganic fertilization under greenhouse conditions. The 10 treatments, arranged in a randomized complete block design (RCBD) with six replications, consisted of a control, conventional mineral fertilization (150 kg NPK ha⁻¹), composts added to the soil alone (2.5, 5, 7.5, and 10 t ha⁻¹), and their combination with 50% of recommended rate of inorganic fertilizers (75 kg NPK ha⁻¹). Application of 7.5 t ha⁻¹ of compost and 50% of the recommended dose of inorganic fertilizer (75 kg NPK ha⁻¹) gave the significantly highest seed yield, corresponding to a 30% increase over NPK-fertilized plants. The combined application of 2.5 or 10 t ha⁻¹ compost with 75 kg NPK ha⁻¹ increased plant height by 38% compared with the NPK treatment. Additionally, stem diameter increased by 53% when 5 t ha⁻¹ of compost and 75 kg NPK ha⁻¹ were mixed. As expected, control plants produced the most nodules (108), 85% more than inorganic fertilization. Plants fertilized with 7.5 or 10 t ha⁻¹ of compost and 75 kg NPK ha⁻¹ produced 17% more pods, seeds per pod, and seeds per plant than NPK treatments. However, fertilization treatments had no significant effects on cowpea fresh and dry biomass or SPAD values. The results reveal that combining compost with inorganic fertilizer reduced synthetic fertilization by 50%, while producing growth and yields comparable to, or even higher than, recommended inorganic fertilization. This experiment demonstrated that integrated soil fertility management can be used as an alternative to the use of inorganic fertilizers in cowpea cultivation.

Ascochyta blight is the most devastating worldwide disease of chickpea (Cicer arietinum L.). It is caused by Ascochyta rabiei (teleomorph: Didymella rabiei) an airborne pathogenic fungus which is common in rainy climates and warm temperatures. Despite the efforts deployed by genetic improvement to develop highly resistant varieties, a total resistance to Ascochyta blight is lacking in chickpea. From 2015 to 2019 season, a study was carried out to develop highly resistant lines at the experimental station of the National Agronomical Institute of Tunis (INAT).

In this genetic program, four crosses were realized: Nour x ILC154986, Nour x ILC154445, Béja1x ILC155064, and Béja1x ILC154449. Nour and Béja1 varieties were respectively tolerant and susceptible to Ascochyta blight and were used as female parents. The genetic study showed a total of six genes controlling the resistance to Ascochyta blight. The disease progress was analyzed under inoculation in the field on seven dates, and the plant infection rate r was recorded on the parental cultivars and the lines developed from crosses. The temporal progress of the disease was studied by using statistical and mathematical tools. A logistic model was tested and then applied to describe the Ascochyta rabiei progress over time in the field. The fitting adequacy of the logistic model was estimated by the determination coefficient R² which value exceeded 0.98 and justified this selection. The logistic curves analysis showed a slow blighting and an infection progress decrease of lines issued from Béja1 x desi1 and Nour x Kabuli1 crosses. These lines obtained by transgressive segregation in the Nour x Kabuli1 and Beja1 x Desi2 populations can develop a stable resistance and prevent its overcoming.

To evaluate performance stability for 13 lentil genotypes, experiments were performed at three locations, Ardebil, Zanjan, and Maragheh, during three growing seasons (2011–2013). Environment, genotype, and interaction of genotype × environment were significantly effective on 100-seed weight, plant height, number of days to flowering, number of days to maturity, rate of seed filling, and single seed weight. Nominal grain yield biplot identified stability of 2, 12, 1, 3, and 6 genotypes with regard to grain yield. According to biplot analysis, Genotypes 1, 3, and 10 not only produced the highest grain yield but also showed the greatest stability in yield production. Genotypes 1, 6, 7, and 13 were identified as highly stable and productive based on grain yield, mean weight stability index, and weighted average of absolute scores of best linear unbiased predictions (WAASB). Genotypes 1 and 7 were best genotypes according to multitrait stability index (MTSI). Harmonic mean of the relative performance of genotypic predicted value (HMRPGV) recognized Genotypes 6, 1, 5, and 3 as highly stable, productive, and adaptable genotypes. In general, Genotype 1 indicated highest grain yield and desirable agronomic traits compared to other genotypes tested, suggesting this genotype as new cultivar.

Plant-based proteins continue to gain popularity as a sustainable alternative to animal proteins due to their nutritional, functional and health benefits. Dry and wet fractionation methods are increasingly being used for the production of value-added pulse protein ingredients. The objective of this study was to compare the nutritional properties, protein quality, physicochemical properties and secondary structure of Australian faba bean and yellow pea protein concentrates and protein isolates obtained by dry and wet fractionation. Amino acid scores highlighted that faba bean and yellow pea protein isolates and concentrates were deficient in the sulphur-containing amino acids, methionine and cysteine and tryptophan. Faba bean (63.7%) and yellow pea protein (63.0%) isolates had higher in vitro protein digestibility-corrected amino acid scores compared to the protein concentrates, being 50.7% and 54.4%, respectively. Fourier-transform infrared spectroscopy revealed different secondary structures between protein concentrates and isolates, especially for the amide I region. Faba bean and yellow pea protein concentrates had higher protein solubility (46.2% and 50.1%, respectively) and higher foaming capacity (65% and 59%, respectively) compared to the protein isolates. Water-holding capacity was higher for faba bean and yellow pea protein isolates, being 4.3% and 4.0 g/g, respectively. These findings demonstrate that faba bean and yellow pea protein concentrates and isolates have unique functional properties that can be exploited for use in a diverse range of new and existing food applications.

Chickpea (Cicer arietinum L.) is the second most important grain legume in the world, grown on about 15 million hectares worldwide. The 1990s marked a significant turning point in genetic research on chickpea. In 1991, researchers at Muenster University unveiled the mRNA sequence responsible for an isoflavone oxidoreductase, which was the first sequence available for this species (X60755; Genbank, NCBI). As the new century unfolded, the nucleotide database accumulated over 265 accessions for chickpea. The availability of these new sequences was closely linked to the development of genetic maps. Throughout the 1990s and early 2000s, numerous studies explored populations resulting from crosses between cultivated C. arietinum and wild-sampled accessions of C. reticulatum and C. echinospermum (Benko-Iseppon et al. 2003; Gaur and Slinkard 1990; Gaur and Stinkard 1990; Kazan et al. 1993; Pfaff and Kahl 2003; Radhika et al. 2007; Rakshit et al. 2003; Ratnaparkhe, Tekeoglu, and Muehlbauer 1998; Santra et al. 2000; Simon and Muehibauer 1997; Tekeoglu, Santra, et al. 2000; Tekeoglu, Tullu, et al., 2000; Tekeoglu, Rajesh, and Muehlbauer 2002; Winter et al. 1999, 2000).

The following advance in genetic maps was represented by those primarily constructed using narrow crosses, focusing on two distinct chickpea types: “desi” and “kabuli”. Molecular markers had played a crucial role in uncovering that kabuli and desi types possessed contrasting genetic backgrounds (Chowdhury, Vandenberg, and Warkentin 2002; Iruela et al. 2002). As a result, the majority of genetic maps developed during this period were derived from crosses between kabuli and desi chickpea cultivars (Cho et al. 2002; Cho, Chen, and Muehlbauer 2004; Cobos et al. 2005, 2007; Iruela et al. 2006, 2007; Lichtenzveig et al. 2006; Millan et al. 2003; Sharma et al. 2004; Tar'an et al. 2007; Udupa and Baum 2003).

The development of microsatellite markers (SSR) expedited the identification of markers closely linked to traits of interest (Choudhary et al. 2006, 2009; Hüttel et al. 1999; Lichtenzveig et al. 2005; Sethy, Choudhary, et al. 2006; Sethy, Shokeen, et al. 2006; Winter et al. 1999). However, the valuable information and resources provided by these maps could only be fully utilized when direct comparisons were made using common SSR markers. Although the marker-linkage group assignments in different populations generally agreed, discrepancies between maps arose due to variations in population type and size, mark

Moth bean (Vigna aconitifolia) is considered an underutilized legume but has drawn considerable attention to researchers in recent years owing to its good nutritional value, lower glycemic index, and numerous health benefits. Despite the dietary importance of mung bean as well as starch, the starch extraction processes from moth bean seeds remain inadequately understood. This review discusses recent developments in starch extractability, physico-chemical and structural characteristics, and different food and non-food application to utilize moth bean as potential starch source. The starch properties depend mainly on its composition (amylose and amylopectin) and branched chains distribution. Moth bean starch (MBS) exhibited around 15% amylose content and a typical C-type crystalline structure with granules of diverse sizes and shapes. Different studies exhibited a positive correlation among amylose content and different characteristics of MBS including pasting profile, thermal properties, and its cooking quality. The modification of MBS has been done using some chemical treatments for functionality improvement. MBS possesses good techno-functional properties that can be exploited for different food product development and non-food applications. Owing to the promising potential exhibited by native and modified MBS, these can be explored as valuable functional ingredients in various food and non-food products. Finally, an outlook on potential utilization of MBS in the future is given.