Evan B. Craine, Muhammet Şakiroğlu, Tessa E. Peters, Spencer Barriball, B. Schlautman
{"title":"Nutritional quality of\u0000 \u0000 Onobrychis viciifolia\u0000 \u0000 (Scop.) seeds: A potentially novel perennial pulse crop for human use","authors":"Evan B. Craine, Muhammet Şakiroğlu, Tessa E. Peters, Spencer Barriball, B. Schlautman","doi":"10.1002/leg3.189","DOIUrl":"https://doi.org/10.1002/leg3.189","url":null,"abstract":"","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47486950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), and their effect on properties of snacks was examined. The results revealed that the elevation in temperature and moisture increased the antioxidant activity (ferric-reducing antioxidant power and 2,2-DiPhenyl-2-Picryl hydrazyl hydrate) and total phenolic content. This could be attributed to that the release of bound phenolics is accelerated by the extrusion treatment. However, higher temperature and lower moisture improved the functional properties such as expansion ratio, in vitro protein digestibility, overall acceptability, and expected glycemic index (50–51) of the snacks. A positive correlation was seen among slowly digestible starch and expected glycemic index of the snacks, water solubility index, and expansion ratio. A strong positive correlation was observed among total phenolic content and antioxidant activity. Higher barrel temperature (170°C) and a lower feed moisture (14%) were found to be the best combination to produce nutritious sorghum–mung bean-based snacks. Moreover, the snacks were found to be highly likeable among the sensory panel, which proves its commercialization properties.
{"title":"Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics","authors":"Jashandeep Kaur, Baljit Singh, Arashdeep Singh","doi":"10.1002/leg3.186","DOIUrl":"10.1002/leg3.186","url":null,"abstract":"<p>Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), and their effect on properties of snacks was examined. The results revealed that the elevation in temperature and moisture increased the antioxidant activity (ferric-reducing antioxidant power and 2,2-DiPhenyl-2-Picryl hydrazyl hydrate) and total phenolic content. This could be attributed to that the release of bound phenolics is accelerated by the extrusion treatment. However, higher temperature and lower moisture improved the functional properties such as expansion ratio, in vitro protein digestibility, overall acceptability, and expected glycemic index (50–51) of the snacks. A positive correlation was seen among slowly digestible starch and expected glycemic index of the snacks, water solubility index, and expansion ratio. A strong positive correlation was observed among total phenolic content and antioxidant activity. Higher barrel temperature (170°C) and a lower feed moisture (14%) were found to be the best combination to produce nutritious sorghum–mung bean-based snacks. Moreover, the snacks were found to be highly likeable among the sensory panel, which proves its commercialization properties.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46850104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anusha Pokharel, A. Dangal, Sunita Karki, Sujata Lamichhane, P. Timsina, Anamika Bohara
{"title":"Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour","authors":"Anusha Pokharel, A. Dangal, Sunita Karki, Sujata Lamichhane, P. Timsina, Anamika Bohara","doi":"10.1002/leg3.181","DOIUrl":"https://doi.org/10.1002/leg3.181","url":null,"abstract":"","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46297152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Comparison of hermetic bags with polyethylene‐lined polypropylene bags for prolonged storage of faba bean (\u0000 \u0000 Vicia faba\u0000 \u0000 L.) seeds in Ethiopia","authors":"Astawus Esatu Seifu, K. Kalsa, Hasen Seid Aweke, Girma Debele Dibaba","doi":"10.1002/leg3.190","DOIUrl":"https://doi.org/10.1002/leg3.190","url":null,"abstract":"","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48530461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Previous legume crop influences winter barley yield, N fertilizer response, and malting quality in Missouri","authors":"Michael J.W. Maw, I. Lepcha, H. Naumann","doi":"10.1002/leg3.182","DOIUrl":"https://doi.org/10.1002/leg3.182","url":null,"abstract":"","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44853804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Application of legume‐based materials in encapsulation technology: A review","authors":"Md. Forshed Dewan, M. Haque","doi":"10.1002/leg3.188","DOIUrl":"https://doi.org/10.1002/leg3.188","url":null,"abstract":"","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44070763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Wahome, M. Githiri, P. Kinyanjui, M. Toili, G. Angenon
{"title":"Genome‐wide association study of variation in cooking time among common bean (\u0000 \u0000 Phaseolus vulgaris\u0000 \u0000 L.) accessions using Diversity Arrays Technology markers","authors":"S. Wahome, M. Githiri, P. Kinyanjui, M. Toili, G. Angenon","doi":"10.1002/leg3.184","DOIUrl":"https://doi.org/10.1002/leg3.184","url":null,"abstract":"","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42707270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ahmad Nezami, Ali Akbar Mahmoodi, Jafar Nabati, Mohammad Mohammadi, Alireza Hasanfard
Shifting the sowing time of chickpea plants from spring to autumn in arid and semi-arid regions of Iran is unavoidable. To study the feasibility of this issue, 32 desi-type chickpea genotypes were planted in Mashhad (as a temperate region) and Jolgeh Rokh (as a cold region) to screen cold-tolerant genotypes. The results revealed that 100% and 19% of the genotypes planted in Mashhad and Jolgeh Rokh had a survival range of 76–100%. MCC918 in Mashhad and MCC913 in Jolgeh Rokh had the highest height (69 and 33 cm, respectively). The highest biological yields in Mashhad and Jolgeh Rokh were found in MCC576 (1743 g m−2) and MCC207 (658 g m−2), respectively. The grain yield of 41% (13 genotypes) and 34% (11 genotypes) of the genotypes planted in Mashhad and Jolgeh Rokh was higher than the total average (316 and 82 g m−2, respectively). Also, the maximum grain yield in Mashhad was about 2.3 times higher than in Jolgeh Rokh. According to the present experimental results, MCC259, MCC576, and MCC607 in Mashhad as a cold temperate region and MCC207, MCC212, and MCC605 in Jolgeh Rokh as a cold region had the highest winter survival percentage and grain yield compared to the other genotypes.
在伊朗干旱和半干旱地区，将鹰嘴豆的播种时间从春季改为秋季是不可避免的。为了研究这一问题的可行性，在马什哈德(温带地区)和Jolgeh Rokh(寒冷地区)种植了32个desi型鹰嘴豆基因型，以筛选耐冷基因型。结果表明，在马什哈德和约尔盖洛克种植的100%和19%的基因型的成活率为76-100%。马什哈德的MCC918和Jolgeh Rokh的MCC913最高，分别为69 cm和33 cm。在Mashhad和Jolgeh Rokh地区，MCC576 (1743 g m−2)和MCC207 (658 g m−2)的生物产量最高。在Mashhad和Jolgeh Rokh种植的基因型中，有41%(13个基因型)和34%(11个基因型)的籽粒产量高于总平均水平(分别为316和82 g m−2)。此外，马什哈德的最高粮食产量约为Jolgeh Rokh的2.3倍。根据本试验结果，mc259、MCC576和MCC607在寒冷温带的马什哈德和MCC207、MCC212和MCC605在寒冷温带的乔尔格洛克的冬季成活率和籽粒产量均高于其他基因型。
{"title":"Feasibility study of cultivating desi-type chickpea genotypes in cold and temperate regions","authors":"Ahmad Nezami, Ali Akbar Mahmoodi, Jafar Nabati, Mohammad Mohammadi, Alireza Hasanfard","doi":"10.1002/leg3.179","DOIUrl":"10.1002/leg3.179","url":null,"abstract":"<p>Shifting the sowing time of chickpea plants from spring to autumn in arid and semi-arid regions of Iran is unavoidable. To study the feasibility of this issue, 32 desi-type chickpea genotypes were planted in Mashhad (as a temperate region) and Jolgeh Rokh (as a cold region) to screen cold-tolerant genotypes. The results revealed that 100% and 19% of the genotypes planted in Mashhad and Jolgeh Rokh had a survival range of 76–100%. MCC918 in Mashhad and MCC913 in Jolgeh Rokh had the highest height (69 and 33 cm, respectively). The highest biological yields in Mashhad and Jolgeh Rokh were found in MCC576 (1743 g m<sup>−2</sup>) and MCC207 (658 g m<sup>−2</sup>), respectively. The grain yield of 41% (13 genotypes) and 34% (11 genotypes) of the genotypes planted in Mashhad and Jolgeh Rokh was higher than the total average (316 and 82 g m<sup>−2</sup>, respectively). Also, the maximum grain yield in Mashhad was about 2.3 times higher than in Jolgeh Rokh. According to the present experimental results, MCC259, MCC576, and MCC607 in Mashhad as a cold temperate region and MCC207, MCC212, and MCC605 in Jolgeh Rokh as a cold region had the highest winter survival percentage and grain yield compared to the other genotypes.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47678880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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