Grain legumes and human health

Potravinarstvo Slovak Journal of Food Sciences, 2013

The aim of this study was to determine amino acid composition and mineral content in selected legume samples. All analyses were carried out at the laboratory temperature of 21±2 °C in triplicate. Amino acid composition was determined using the automatic amino acid analyzer AAA 400 with post-column derivatization. To assess the nutritional value of protein, index of essential amino acids (EAAI) was calculated. Minerals were determined using the atomic absorption spectrometer AA 30. All results were statistically evaluated. The highest content of Cys, Glu, Asp, Leu, Lys and Arg was determined in seeds of G. max; only the content of Cys and His was lower than 10 g kg-1. The greatest total content of essential amino acids (EAA) was discovered in soybeans, almost 128 g kg-1. The majority (Na, K, Mg, and Ca), trace (Fe, Zn, and Cr) and toxic elements (Pb, Cd) were determined. Legumes were rich in Mg and Ca-mainly G. max and Ph. vulgaris. The content of Mg was 2.1 g/1000g in soybeans and 1...

Food Science and Quality Management, 2017

A large number of consumers use plant-based products instead of animal-based products for their nourishment. This calls for a thorough investigation of the capacity of NULs to supply nutrients such as amino acids. Five different NULs protein extracts were profiled to ascertain the presence of the essential amino acids. In order to evaluate the quality, the essential amino acids from each of the NULs were matched against the standard FAO/WHO dietary indispensable amino acids for infants, children and adults. It was found that two of the NULs; Vigna sp. and Phaseolus sp. were the most promising, out of the five studied. Vigna sp. could supply adequate quantities of histidine (26.2 mg/g) for all the three age groups. However, isoleucine (35.9 mg/g) and the aromatic amino acid (phenylalanine + tyrosine) (94 mg/g) can supply adequate quantities for only children and adults. Lysine (53.6 mg/g) and threonine (44 mg/g) on the other hand, could be adequately supplied by Phaseolus sp . for at...

Cereal Chemistry, 2019

Food Chemistry, 2006

2017

In India, legume seeds are identifi (soybean, cowpea, French bean, boad bean, lima bean etc.) value as they deliver valuable proteins, saccharides, minerals and vitamins, and dietary fibre. Besides, they con considered as nutrients; however they exert physiological effects on humans. reduce the availability of otherwise good proteins in the diet and cause diseases originating from malnutrition. These factors affecting digestibility include proteoly inhibitors, phyto hem agglutinins, phytic acids and tannins etc. These factors are shown to be widely present in leguminous foods which are important constituents of the diet of a large section of the world's population and particularly people in the d countries.

2011

Contents 1. Introduction 2. History, taxonomy and distribution 2.1. History 2.2. Taxonomy 2.3. Distribution 3. Chemical composition 3.1. Legume seeds as a source of protein 3.2. Legume seeds as a source of carbohydrate and dietary fibre 3.3. Fat content of Legume seeds 3.4. Legume seeds as a source of minor components with major health effects 4. Food, feed and non-food uses of legumes 4.1. Food use of legumes 4.2. Feed uses of legumes 4.3. Non-food uses of legumes 5. Agronomy, yield and production Glossary Bibliography Biographical Sketch

Frontiers in Plant Science, 2022

Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that in recent years have been shown to have interesting bioactive properties. The discussion on the role of bioactive non-nutrients is becoming more important due to increasing science-based evidence on their potential antioxidant, hypoglycemic, hypolipidemic, and anticarcinogenic properties. At a time when legume-based products consumption is being strongly promoted by national governments and health authorities, there is a need to clearly define the recommended levels of such non-nutrients in human diets. However, there is insufficient data determining the ideal amount of non-nutrients in legume grains, which will exert the most positive health benefits. This is aligned with insufficient studies that clearly demonstrate if the positive h...

International Journal of Nutrition and Food Sciences

2014

Food security is a complex issue, linked to availability and access to food, malnutrition in the population, economic development, environment, and local and global trade. Malnutrition hinders healthy growth and proper development of the human immune system affecting neurological and cognitive development especially in children. Protein calorie malnutrition is a major nutritional problem in many developing countries. Considering the projected increase of world population to 9 billion by 2050, it is a huge challenge to meet the food and nutritional security of the growing world. Grain legumes are an important part of Afro-Asian diet and major providers of protein and calories in this region. Grain legumes are considered to be a good source of protein, carbohydrates, vitamins, minerals and other compounds that have significant nutritional arid health-related benefits which would very effectively address both malnutrition and food insecurity problems. Under the climate change scenario,...