Legume Science最新文献

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.

The Andean lima bean (ALB) (Phaseolus lunatus L.), also known as “Pallar” in Peru, is a large, semi-flat, kidney-shaped rarely investigated legume. This ancestral legume lacks in-depth scientific reports and is mainly cultivated in the coastal region of the Ica valley. Its consumption dates back to ancient times, as evidenced by archaeological finds from pre-Columbian civilizations in Peru, and it is still part of the Peruvian diet today. ALB has been domesticated and adapted to climate change in arid territories and under peculiar agronomic conditions in Peru, making the crop tolerant to various stresses, including drought. Like the common bean, ALB is an important source of protein, carbohydrates, dietary fiber, and micronutrients that are essential for a nutritious diet. However, the information on its diversity, particularly the native varieties that are the ancestors of the commercial lima bean “Pallar de Ica,” is scarce. Therefore, this review consisted of synthesizing and analyzing important aspects of the little known ALB, such as its morphological description, domestication, response to climate change, nutritional composition, and relevance to food security and potential for cultivation to address food shortages.

Pigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following common beans, chickpeas, field peas, cowpeas, and lentils globally. Pigeon pea is an excellent source of high-quality protein, essential amino acids, and minerals. Furthermore, pigeon pea is endowed with valuable water-soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin. With low levels of saturated fat and sodium and being cholesterol free, pigeon peas emerge as a nutritious dietary choice. Pigeon peas are rich sources of bioactive compounds with various potential health properties, including anti-inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects. Pigeon peas can be consumed in diverse forms, including whole seeds, split seeds (known as dhal), vegetables using green seeds, and fresh pods. Moreover, pigeon peas find application in a variety of food products, including bread, pasta, noodles, snacks, and biscuits. Despite their nutritional and medicinal properties, pigeon peas remain among the least utilized legumes globally. This review paper aims to provide up-to-date information on the nutritional compositions, bioactive compounds, food applications, and health benefits of pigeon peas.

Protein deficiency, especially among children, is prevalent in most developing countries. One sustainable strategy proposed to tackle this deficiency is by incorporating locally available but underutilised staple foods that are rich in proteins such as Bambara groundnut into pre-existing and popular diets such as porridge prepared from roasted maize flour. This strategy can also be used to tackle vitamin A deficiency which is common among children and pregnant women through the incorporation of ripe plantain—a vitamin A rich staple. In this study, the quality of composite flours prepared from roasted maize, Bambara groundnut and ripe plantain and the acceptability of porridge made thereof was investigated. Increasing the levels of Bambara groundnut and ripe plantain increased the protein and β-carotene levels, respectively, without affecting the physicochemical quality. Increasing the content of ripe plantain increased the iron content; however, higher levels of the Bambara groundnut increased the tannin content. Flash profiling showed that flour composition influenced the attributes of the porridges; however, hedonic sensory scores showed no differences in acceptability with respect to the aroma, appearance, texture and taste.

Extensive grazing systems often receive minimal fertiliser due to the risk associated with using relatively expensive inputs. Nevertheless, nutrient applications are known to improve pasture productivity, and the benefit of applying fertiliser is being more widely accepted. Two tropical pasture mixes (Digit/Desmanthus and Rhodes/Centro) were established in plastic boxes containing phosphorus (P) responsive soil to investigate shoot yield and P fertiliser recovery. The grasses and legumes were planted in separate rows, and three P treatments were applied along with the seed (‘BOTH low-P’ had 2 kg P ha⁻¹ banded below both components, ‘BOTH high-P’ had 12 kg P ha⁻¹ banded below both components and ‘LEGUME superhigh-P’ had 12 kg P ha⁻¹ banded below the legume only). The P applied below the legumes was labelled with ³²P-radioisotope tracer. When P fertiliser was applied below both components, the grasses consistently out-yielded the legumes (avg. legume content = 29%). Preferential fertiliser application below the legumes increased the average legume content of the two pasture mixes to 66%. Legume tissue P derived from applied P fertiliser increased from 20% to 77% as the P application rate was increased. However, total recovery of applied P by the legumes was relatively low in each of the treatments (≤ 7% of applied P). These collective results demonstrate that a preferential application of P fertiliser can benefit legume productivity, with applied P being a significant proportion of plant tissue P. Although only a small proportion of applied P was recovered within the seven-week growth period, it is expected that this fertiliser application at planting will remain beneficial for a large proportion of the growing season following pasture establishment.

Lentil (Lens culinaris L.) is a versatile and nutrient-dense food legume crop with demonstrated health benefits. As people are trying to minimize health-related issues through healthy eating, lentils are gaining more popularity. Several processing methods, including heating, germination, fermentation, and extrusion, are frequently utilized to prepare this extensively consumed legume, transforming it into delicious and nutritious dishes while also optimizing its medicinal attributes. However, both in vitro and in vivo studies using the processed lentils effectively demonstrated their functional benefits including cardioprotective, antidiabetic, anti-inflammatory, and anticarcinogenic activities. These facts make a strong case that consuming processed lentils can lower the likelihood of developing noncommunicable chronic illnesses like diabetes, cancer, heart disease, and so on. The conservation of bioactive substances including phenolic compounds and flavonoids is key to the processed lentils' beneficial health effects. These bioactive compounds have an impact on human physiology, neutralizing the excess free radicals or oxidants from damaging cell, which leads to improved health and well-being. In this article, we reviewed and summarized the results from studies on processed lentils that have an impact on human health. By combining available studies, this review article provides an up-to-date and well-informed viewpoint on improving health through dietary interventions, specifically looking at processed lentils and their potential to systematically lower disease risk and obtain health benefits.

Extrusion processing of legumes has gained increased commercial significance in recent years. Food legumes or pulses are a rich source of protein, total dietary fiber, starch, minerals, selected vitamins, and other bioactive compounds with antioxidant activity. The relatively higher protein and lower carbohydrate contents than cereal grains make legumes a healthy choice for developing new food products. While legumes are a staple in many developing countries, their consumption remains to be very low in most of the developed countries. Developing legume-based ready-to-use ingredients and ready-to-eat products can potentially increase legume consumption, especially in developed countries. In addition to traditional legume processing methods, extrusion cooking offers a cost-effective option to manufacture legume-based products and ingredients. In recent years, increased concerns by consumers about environmental sustainability and food security have resulted in promoting plant-based proteins as meat substitutes and meat analogs, which are primarily produced by extrusion or wet/dry extraction. In this regard, extrusion is more sustainable and environment-friendly processing technology due to its process efficiency and minimal effluents. Legumes processed by extrusion cooking have wide applications in a variety of food products, for example, flour mixes and doughs, snack items, baked foods, meat alternatives, meat extenders, gluten-free products, and nutraceuticals. Furthermore, extrusion process improves the digestibility and functional properties, and lowers or eliminates the antinutrients found in most legumes. This comprehensive review article discusses extrusion processing technology/systems, legumes extrusion, and nutritional quality, functional properties, food safety, and consumer acceptance of extruded legume products.

Pea production across the world is significantly limited by root rot disease, which is caused by many fungal and oomycetes pathogens. In Canada, Fusarium avenaceum is the most devastating pathogen of the Fusarium root rot complex of pea. Host genetic resistance is the most effective control method for this disease. Evaluation of global pea accessions and Canadian varieties for F. avenaceum root rot resistance has not been reported to date. This study evaluated 20 pea accessions of different market classes with pigmented or nonpigmented seed coats and flowers for F. avenaceum resistance under controlled conditions. The pea accessions CDC Acer, CDC Vienna, PBA OURA, Morgan, CDC Blazer, CDC Dakota, and PI 280609, which have pigmented flowers and seed coats, were identified as resistant or partially resistant to F. avenaceum. This was based on their root rot severity scores and ability to tolerate F. avenaceum infection without significant (p > 0.05) reductions in plant height, shoot dry weight, and root dry weight. Among the varieties with nonpigmented flowers and seed coats, only Cameor showed partial resistance to F. avenaceum when challenged with reduced conidial concentration. Root dry weight (R = −0.86), plant height (R = −0.82), and shoot dry weight (R = −0.78) had a strong negative correlation (p < 0.001) with disease severity, suggesting that F. avenaceum root rot can negatively impact the growth and development of pea seedlings. F. avenaceum resistance identified in this study can be utilized to study the molecular basis of the resistance and develop disease-resistant varieties. While our findings suggest a relationship between pigmentation and F. avenaceum resistance, future research with a larger, more diverse panel is warranted to validate these initial results.

Genotype by environment (G × E) interaction obstructs breeding by persuading variations in genotype performance. The aim of the present study was to determine the stability and yield performance of Desi and Kabuli chickpea varieties at different agroecological regions of Ethiopia, using different stability parameters. The experiment was laid out in a randomized complete block design (RCBD) with three replications. The additive main effect and multiplicative interaction (AMMI) analysis of variance (ANOVA) indicated highly significant differences (p ≤ 0.01) for environments, genotypes, and importantly G × E interaction. AMMI and GGE biplot, AMMI's stability value (ASV) indicate that the Desi chickpea variety Teketay with mean yield of 2225.6 kg/ha (highest) and the variety Dimtu (1603.9 kg/ha) followed by Natoli with mean yield of 2004.9 kg/ha were found to be stable and adaptable to all environments. Similarly, from the Kabuli chickpea varieties, the variety Koka with mean grain yield of 2257.1 kg/ha (highest) and the variety Ejere with mean yield of 1997.6 kg/ha followed by Shasho (1798.59 kg/ha) were found to be stable and adaptable to all environments and should be promoted for production in chickpea-growing areas of Ethiopia. In conclusion, identification of stable improved varieties for the different agroecological regions can assist the producers such as the farmers for the effective chickpea production. This leads to sustainable self-sufficiency of food at the household and country level.