Legume Science最新文献

Kidney beans (KBs) are a nutrient-dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant-based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in-depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large-scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.

The winged bean, Psophocarpus tetragonolobus (L.) D.C., is called the four-angled bean or Goa bean, which is an underutilized, non-conventional, and multipurpose tropical legume cultivated in Southeast Asia and Papua New Guinea. The objective of this article was to reveal a comprehensive view on the nutritional properties, biochemical compositions, health benefits, processing, and food applications of winged beans. The average moisture, carbohydrate, protein, fat, crude fiber, and ash content of 138 genotypes of winged bean seeds were found as 9.09 ± 1.73%, 26.81 ± 6.88%, 34.98 ± 4.63%, 18.01 ± 2.27%, 10.24 ± 5.49%, and 4.16 ± 0.41%, respectively. Leaves of winged beans are good sources of vitamins such as vitamin C (14.5–128 mg/100 g), thiamine, riboflavin, niacin, vitamin B₆, folate, vitamin A (5240–20,800 IU), and vitamin E. The seed of winged beans is rich in calcium, iron, phosphorus, zinc, and copper. The anti-nutritional factors, namely, trypsin inhibitor, chymotrypsin inhibitor, phytic acid, saponin, tannin, oxalate, and flatulence saccharides of winged bean, were reported to be in the range of 40–99.5 TIU/mg of protein, 86.4–109.6 CIU/mg of protein, 4.09%–9.96%, 0.6%, 0.77%–0.97%, 0.5%, and 0.04%–0.18%, respectively. This bean can prevent diabetes, cancer, and asthma, boost immunity, and promote women's and men's reproductive health. Winged are transformed into consumable form by processing methods such as soaking, cooking, sprouting, fermentation, roasting, and so forth. This bean is processed into traditional products (curries, soup, pickles, etc.) and contemporary products (milk, tofu, tempeh, etc.). Future research should focus on promoting its utilization as an alternative to soybeans toward meeting global food and nutritional security.