Legume Science最新文献

Lentil (Lens culinaris L.) is an ancient leguminous crop, with its seeds eaten in numerous forms in throughout the world. Along with macronutrients and micronutrients, it provides a range of non-nutritional constituents, which are categorized as bioactive compounds. These compounds have immense roles in maintaining biological functions in plants and animal kingdom. Bioactive compounds in lentils consist of phenolic compounds, pigment, tocopherol, flavonoids, lectins, oxalic acid, phytic acid, and so forth. Some of these compounds are regarded as antinutritional factors (ANFs) because they prevent nutrients from being absorbed. Processing methods such as cooking, germination, fermentation, dehulling, milling, and extrusion can drastically reduce the amount of ANFs contained in lentils. The primary objective of dehulling and milling is not to reduce or eliminate the ANFs of lentils but to increase their feasibility for using in various food applications. However, the processing stresses may result good or bad effects on the bioactive molecules as well. For instance, the raw lentils may not contain any γ-aminobutyric acid, but following germination and fermentation, it becomes abundant. In this article, we reviewed the studies on the impact assessment of processing techniques on the bioactive components of lentils. By combining existing literature, this review fills a knowledge gap on the ways that processing methods affect lentils' bioactive properties and offers valuable guidance for dietary applications and informed consumer choices. Lentils can cater to recent consumer trends for increasing preference of plant-based proteins by offering nutrient-dense and healthy dietary options.

The protein isolation process produces a protein isolate and a starch byproduct. This research focuses on characterizing the composition, pasting properties, and gel firmness (FM) of starch fractions of five yellow pea genotypes grown in six environments in the state of Washington, USA. Protein isolation yielded 17% protein and 60% starch fractions. The starch fraction had a purity range of 66.0%–84.8%. Pea starch exhibited a strong gel-forming property. The pasting temperatures (PTs) of the starch fractions from the five pea entries ranged between 73.2 °C and 77.1 °C. Viscosity measurements indicated significant seasonal variations. Specifically, the viscosity parameters for the starches from the 2020 to 2022 seasons were significantly higher than those from the 2021 season. Differences in weather conditions partly contributed to seasonal variations. The 2021 season experienced low rainfall, primarily in May and June, followed by high temperatures during late June and the first 3 weeks of July. The principal component analysis (PCA) of 344 viscosity measurements from the Rapid Visco Analyzer (RVA) test showed a clear separation of the 2021 samples from those of 2020 and 2022, emphasizing the impact of the differences in growing conditions.

Lentils that are considered powerhouse of healthy calories are traditionally consumed in different regions of the world. With the increasing awareness regarding lentils' health-related benefits, it is getting popular among people of all ages. The rising demand also necessitated the increase in global lentil production with Canada grabbing the top rank among the global producers. This review discussed lentil's trade-related statistics, along with in depth details of various popular cuisines, and consumption patterns observed in Asia, Middle East, Africa, the United States, Canada, Europe, and Mediterranean region. Lentils are added as ingredient in soups, rice cuisines, pasta, flat breads, salads, nuggets, and burger patties and thus carry its name throughout the food menus from appetizers and salads to main course meals.

Legumes have various types of active constituents with disinfection and disease-prevention properties. They are highly nutritious, providing carbohydrates, proteins, fibre, vitamins, copper, zinc, iron, magnesium and phosphorus. They are free of saturated fats and cholesterol. The Fabaceae or Leguminosae is regarded as legume family, which includes a major group of plant resources in the north-western Himalayan region, primarily used as food as well as medicine. The term ‘Nutraceutical’ is derived from two words ‘nutrient’ means nourishing food component and ‘pharmaceutical’, which means a medicinal drug. It refers to any product derived from food resources having extra health benefits and nutritional value. These include minerals, vitamins, herbs and their extracts, which provide us with health benefits and play a significant role in the prevention and treatment of various diseases like diabetes, renal disorders, gastrointestinal ailments, cardiovascular diseases, cancer, Alzheimer's disease, Parkinson's disease, allergies, eye conditions, obesity and so forth. Therefore, nutraceuticals may contribute to preventing chronic diseases, improving health, postponing the ageing process and increasing life expectancy by supporting the functions and integrity of the body. The north-western Himalayan region has several species of legumes of utmost significance due to their nutraceutical and therapeutic potential. Among these, major legumes are lentil, chickpea, soybean, kidney bean and groundnut, while several others legumes have rather limited commercial significance. Various parts, that is, young pods, fresh or mature seeds, leaves and flowers, of these legume plants are used for human consumption. In this article, efforts have been made to compile the nutraceutical and medicinal inferences of leguminous plants of north-west Himalaya. The information provided also pertains to the nutritional benefits, antinutritional properties and distribution of legumes in various regions of north-western Himalaya through the analysis of different works available in the literature.

In this study, atmospheric cold plasma (CP; voltage: 15–25 kV and time: 30–120 s) was applied to guar bean seeds (GBS) and then germinated for 5 days to understand the germination ability based on the germination parameters and chlorophyll content. After that, carbohydrate, protein, bioactive compounds, antinutritional factors, and in vitro protein digestibility of germinated GBS were analyzed. The results showed that CP treatment has significantly (p < 0.05) affected the germination parameters, majorly germination percentage, root length, and chlorophyll content of GBS. The CP-pretreated (20 kV for 90 s) germinated samples (on the fifth day) had maximum germination ability and less antinutritional factors. Similarly, the CP-pretreated germinated samples (15 and 20 kV for 90 s) showed higher in vitro protein digestibility and bioactive compounds than others. Unfortunately, higher applied voltage and duration negatively affected the germination process. From principal component analysis, medium-intensity CP treatment conditions were more effective in accelerating the germination process of GBS.

Pulses get increasing awareness not only for their nutritional value but also for their multifunctionality in sustainable agri-food systems. Although having a long tradition in Mediterranean regions, their share of arable land is very low. Knowledge about pulse cropping, considering nonmarket outputs in alternative cropping systems, is scarce. To this end, we conducted a systematic literature research. We synthesized the current quantified state of knowledge about associated biodiversity in pulse systems and ecosystem services, specifically food/feed provision and soil quality, in lentil and chickpea cropping systems using alternative management practices in the Mediterranean and analysed their impact compared to conventional practices employing a meta-analysis. As alternative practices, we considered practices frequently proposed to be sustainable and more ecologically oriented than conventional cropping. Most studies examined soil quality, especially chemical quality, followed by grain yield. Very few studies surveyed biodiversity, most of which used arable flora as an indicator. Mean lentil and chickpea grain yields were 1484.4 ± 665 kg/ha under alternative practices, and flora richness was on average 10.9 ± 4 species during the pulse phase. We found significant positive impacts of organic farming on biodiversity, no tillage on soil quality and diversified rotations on yield. In multiservice trials, no tillage tended to be synergistic for both, yield and soil quality. In conclusion, organic and conservation agriculture elements seem promising techniques for ecosystem service-enhancing pulse management. Anyhow, the current evidence base on ecosystem service performance in alternative pulse systems is empirically not yet robust to conclude sound data-driven management recommendations—especially with a focus on biodiversity. However, we can draw justified hypotheses that can focus future research and can be tested in the field.

Lentil milk–based soft cheese (LBC) is one of the emerging partial substitutes for animal milk-based cheese. With time, more people want to reduce their meat and dairy intake for ethical, environmental, and chronic health–related concerns. This study focused on the formulation of LBC using milk extracted from green gram (S₁ (6.5 g) of proteins), red gram (S₂ (5 g) proteins), and black gram (S₃ (3.5 g) proteins). All formulated LBC samples were investigated by determining proximate analysis, syneresis, viscosity, texture, color change, storage time, microbial count, and sensory attributes to evaluate the quality during 15 days of storage. The results reported that pH levels decreased for both S₁ and S₃, while S₂ showed an increasing trend from Day 1 to Day 15. Viscosity and syneresis increased from Days 1 to 15 in S₁, S₂, and S₃. Moreover, assessment of storage stability showed significant changes (p < 0.05) in the microbial count for S₁ (7.89–4.98 CFU/mL), S₂ (2.88–9.68 CFU/mL), and S₃ (1.39–7.09 CFU/mL) from Day 1 to Day 15. The puncture force test reported that S₁ showed a decreasing trend while S₂ and S₃ showed an increasing trend. The color attributes also showed a rising trend across all LBC samples. For sensory evaluation, LBC prepared using green gram showed the highest scores, particularly in appearance, texture, and color. Overall findings concluded the potential of lentil milk as a suitable ingredient for plant-based soft cheese production, offering a new nutritious option for consumers with dietary preferences or restrictions.

Dry pea (Pisum sativum L.) is a highly nutritious cool season food legume or pulse crop within the Fabaceae family that features high levels of protein (20%–25%), prebiotic carbohydrates, and a range of minerals and vitamins. Dry pea is cultivated globally in temperate climates and consumed as a whole food, snack, or protein powder. Dry pea is featured in plant-based meat items such as the “beyond” branded plant-based meats. Dry pea is an excellent candidate for plant-based protein alternatives due to the high protein and low-fat concentrations present in the mature seed, but improvements are still needed for more widespread use. Breeding efforts are ongoing to further improve dry pea proteins' quality, quantity, and digestibility through biofortification. Global dry pea germplasm contains a wide array of accessions that are vital for dry pea breeding efforts focused on developing cultivars enriched with the most bioavailable forms of plant-based proteins. The objective of this review is to summarize prior research exploring the factors that contribute to the nutritional value of the dry pea—especially protein quality and quantity.

Weaning is a crucial stage in an infant's development when they gradually move from being breastfed to receiving complementary foods. The typical age for introducing weaning foods is 4–6 months. This period is often characterized by rapid weight gain, so proper nutrition essential for optimal growth and development. Foods with a balanced nutrition are very important for regulating metabolism for healthy growth of children. Cereal grains and legumes have a major role in both commercial and homemade weaning foods. In developing countries, cereals and legumes are the optimal choices for producing nutrient-dense, high-protein, and high-energy weaning foods. It is crucial to research and develop composite legume blends for their expanded utilization as weaning foods. Understanding the importance of complementary foods and introducing them appropriately are critical to the health and development of the infant. Furthermore, fortification and supplementation with minerals and vitamins can play a vital role in such foods. This article provides an overview of recommendations made by health authorities in relation to the onset of weaning, types/combination of foods, and infant dietary requirements and highlights the importance of including legumes in the weaning diet to address nutrient deficiencies, particularly in regions with high rates of malnutrition.

Soil fertility management is essential to sustain agricultural production in smallholder farming systems. An experiment was carried out to assess the viability of the combined use of compost and inorganic fertilizers as an alternative to conventional inorganic fertilization under greenhouse conditions. The 10 treatments, arranged in a randomized complete block design (RCBD) with six replications, consisted of a control, conventional mineral fertilization (150 kg NPK ha⁻¹), composts added to the soil alone (2.5, 5, 7.5, and 10 t ha⁻¹), and their combination with 50% of recommended rate of inorganic fertilizers (75 kg NPK ha⁻¹). Application of 7.5 t ha⁻¹ of compost and 50% of the recommended dose of inorganic fertilizer (75 kg NPK ha⁻¹) gave the significantly highest seed yield, corresponding to a 30% increase over NPK-fertilized plants. The combined application of 2.5 or 10 t ha⁻¹ compost with 75 kg NPK ha⁻¹ increased plant height by 38% compared with the NPK treatment. Additionally, stem diameter increased by 53% when 5 t ha⁻¹ of compost and 75 kg NPK ha⁻¹ were mixed. As expected, control plants produced the most nodules (108), 85% more than inorganic fertilization. Plants fertilized with 7.5 or 10 t ha⁻¹ of compost and 75 kg NPK ha⁻¹ produced 17% more pods, seeds per pod, and seeds per plant than NPK treatments. However, fertilization treatments had no significant effects on cowpea fresh and dry biomass or SPAD values. The results reveal that combining compost with inorganic fertilizer reduced synthetic fertilization by 50%, while producing growth and yields comparable to, or even higher than, recommended inorganic fertilization. This experiment demonstrated that integrated soil fertility management can be used as an alternative to the use of inorganic fertilizers in cowpea cultivation.