Legume Science最新文献

Legume flours from sacha inchi (Plukenetia volubilis), pea (Pisum sativum), faba bean (Vicia faba), chickpea (Cicer arietinum) and lentil (Lens culinaris) were analysed in a comprehensive study to identify potential sources for the development of yellow colour, which could limit their use in fortified food. The nutritional quality, macroelements and microelements, total free phenolics and fatty acid profile were compared to identify major sources of yellowness. The understanding of the yellowness of legume flours is of particular relevance for the preparation of white creamy products. Faba bean and chickpea had the highest protein content (72.0–73.1 g 100 g⁻¹). The highest fat content was analysed for sacha inchi (11.3 g 100 g⁻¹), and the highest dietary fibre content was analysed in chickpea (12.9 g 100 g⁻¹). Fe content varied from 0.1 (pea) to 5.8 mg 100 g⁻¹ (lentil). Total soluble phenolics content ranged from 82 (chickpea) to 413 mg 100 g⁻¹ (pea). The yellowness index (D1925) ranged from 22.4 to 52.2 and could be correlated in a simplified approach to the content in soluble total phenolics as gallic acid equivalents and the Fe content, which indicates that colour development of legume flours results from a combination of two main factors.

Beans are the main source of protein in the diet of many Ugandans, especially rural households, the urban poor, schools, and prisons. Beans are mainly utilized following drying with hardly any value addition and require long preparation times. This study evaluated the nutrition quality and safety of instant iron biofortified beans and silverfish composite flour using extrusion cooking. Three varieties of iron biofortified beans (NARO BEAN 1, 2, and 5C) were composited with ground fish in the ratios of 70:30, 80:20, and 90:10. The composite flour was analyzed for proximate composition, selected minerals, iron bioavailability, phytate content, folic acid content, and microbiological safety. The composite flour (50 g) was reconstituted into a gravy-type instant sauce with boiling water (100 mL) and subjected to sensory evaluation using a panel of 50 semitrained analysts. Addition of silverfish to the beans enhanced the sensory acceptability of the instant sauce with the sample containing the yellow bean variety NARO BEAN 5C (80:20) being the most preferred. Compositing beans with silverfish significantly increased moisture, protein, calcium, zinc, magnesium, and folic acid content. The combination yielded more bioavailable iron. The product had low levels (< 0.25 ppb) of aflatoxins, which is lower than the FDA's action level for aflatoxins in food/feed of 20–300 ppb and undetectable Salmonella spp., Escherichia coli, and Staphylococcus aureus indicating its safety.

Wild lentil genotypes are a valuable resource for genetic diversity, but their scientific study and utilization in breeding programs have been hampered by traits such as crossability barriers and seed dormancy. To make wild lentil genotypes more accessible for further exploration, we investigated the effect of different seed scarification techniques plus the abscisic acid (ABA) analog, ABA-1019 on breaking dormancy and seed germination release in seven lentil genotypes and 54 accessions (lines). Dormancy was alleviated by scarification with or without the addition of chemical substances but germination release was dependent on lentil genotypes/accessions and seed coat manipulations. ABA-1019 functions as an antagonist to native ABA, thereby blocking the ABA-induced delay in germination. ABA-1019 significantly increased germination and seedling emergence rates compared to the water and dimethyl sulfoxide (DMSO) controls. DMSO increased germination rates and indices in some lentil genotypes compared to water control. ABA-1019 also had a positive effect on shortening the time to germination, emergence, and flowering, which is of particular interest when developing inbred populations or advancing lines to increase homogeneity. Our results indicate that combinational (physical and physiological) dormancy exist in some lentil accessions.

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.