Legume Science最新文献

This study evaluated 22 spring-type faba bean cultivars in the main areas for cultivation of faba bean in Norway to assess the variation of 14 faba bean traits due to cultivar (G), environment (E), and their interaction (G × E), and to assess their stability across environments by using the additive main effects and multiplicative interaction (AMMI) analysis and coefficient of variation (CV). Significant G, E, and G × E effects were found for most traits, with environment accounting for much of the variance in yield and the growing degree days (GDD) to different developmental stages. Yield was highly correlated with thousand kernel weight (TKW) and GDD to BBCH 89 (maturation). The stability of the cultivars was studied for yield, TKW, and GDD to BBCH 89. Stability analysis using the AMMI stability value, yield stability index, CV, and the average sum of ranks identified Birgit, Stella, Bobas, and Macho as the most stable high-yielding cultivars across environments, achieving a mean yield of 6–6.4 tons ha⁻¹. Bobas, Macho, Stella, and Yukon had the most stable TKW (612–699 g) and Bobas, Capri, Trumpet, and Vertigo were the most stable regarding GDD to BBCH 89 (1257°C days, with a base temperature of 5°C). These stable cultivars can be utilized in breeding programs to achieve high and stable faba bean yield in the main growing areas of Norway and other Nordic-Baltic countries.

Low soil mineral concentrations are a major limitation to the nutritional quality of grain crops produced in Africa. As a result, 232 million people are suffering from microelement deficiency and 239 million from protein-calorie malnutrition in Africa. This study evaluated the nutritional quality of common bean grain harvested from 63 genotypes planted at Malkerns in Eswatini. The results showed significantly marked differences in the concentrations of 10 dietarily important nutrient elements. Of the macronutrients, Na levels showed the highest variation (12.00–91.00 mg/g) among the 63 bean genotypes, followed by K (14.03–22.03 mg/g) and P (3.30–9.57 mg/g), with Mg (1.57–2.30 mg/g) and Ca (0.80–2.68 mg/g) concentrations exhibiting the least difference among the bean genotypes. Of the micronutrients, Fe levels revealed the highest variation (66.36–151.08 mg/kg), followed by Zn (23.57–70.72 mg/kg) and Mn (11.53–26.84 mg/kg), with B (10.06–17.65 mg/kg) and Cu (6.30–13.67 mg/kg) exhibiting relatively lower differences among the 63 common bean genotypes. However, genotype NUC 461 recorded the highest grain concentrations of P, K, Mg, Fe, Cu, Zn, and B, followed by DAB 155, which also revealed high levels of P, K, Ca, Fe, Zn, and Mn in its seeds. For improved human health and nutrition, the two bean genotypes would be the ideal candidates to recommend to commercial bean growers and resource-poor farmers. However, the mechanisms underlying the greater accumulation of six to seven dietarily important nutrient elements by genotypes NUC 461 and DAB 155 remain to be determined.

Dry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications. To facilitate the use of these ingredients by food manufacturers, it is important to understand the connection between their functional properties and processing methods. This study investigated protein ingredients from faba bean, mung bean, yellow pea and chickpea obtained via milling and air-classification and commercial WF, comparing them with commercial soy protein concentrate. Functional properties of these ingredients were investigated, including overall solubility, protein solubility, water-holding, oil-holding, emulsifying, foaming and rheological properties. DF proteins exhibited higher protein solubility, higher emulsification and lighter colour, while WF proteins demonstrated higher water-holding capacity. The pasting profiles varied significantly between the two processing methods, with DF proteins exhibiting lower pasting temperatures. However, the gels formed from DF and WF proteins exhibited similar abilities to withstand deformation and retain their structure. The findings highlight that the fractionation method significantly influences the functional properties of protein materials. Dry fractionation may produce materials with high solubility, offering significant potential in food applications.

Lentils are an ancient, edible grain legume, consumed worldwide in an array of dishes as either whole or split seed. While India and Canada are the largest modern-day producers, Australia is a close third and the second largest exporter of lentil globally. An overview of lentil introduction cultivar development and production in Australia since the 1960s is presented. This commenced with obtaining international germplasm, and in the 1970s, Australia participated in the ICARDA-led Food Legume Improvement Program (FLIP), which saw the release of nine varieties in the span of a decade. The first local breeding efforts in Australia commenced in the 1990s through the Coordinated Improvement Program for Australian Lentils (CIPAL), which transitioned into Pulse Breeding Australia (PBA) in the 2000s, and saw the first Australian-bred varieties released in 2008. Currently, Agriculture Victoria's National Lentil Breeding Program and Grains Innovation Australia (GIA) breed and release varieties for Australian lentil growers, and future perspectives for their programmes are presented. One of the main diseases of lentil is Ascochyta blight, which is caused by the fungus Ascochyta lentis. The discovery of a major avirulence gene within Australian A. lentis populations which determines pathotype has allowed recent categorisation of a collection of isolates, and their response to Australian varieties is discussed. The narrowing gene pool and viability of interspecific hybridisation of Australian lentil is additionally explained. Taken together, this review summarises the history and pedigree of Australian varieties and lentil breeding, the impact of major disease pathotypes on cultivar utility and the pursuits of public and private lentil breeding initiatives.

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.