Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes

Fermentation, Journal Year: 2023, Volume and Issue: 9(7), P. 635 - 635

Published: July 6, 2023

A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among major concerns today’s industry. The importance resilient crops that will sustain in is imperative, legumes ideal owing to their rich nutrient profile, cost-effective production usage efficiency. Furthermore, they have potential meet protein needs future. There however several limitations associated with terms sensory, nutritional, functional properties, which make them challenging for industry use. In this review, these challenges discussed detail particular reference fermentation as a strategy overcoming them. focus on examining application modifying techno-functional such foaming emulsifying solubility, water oil binding capacities legume substrates. many studies, has been demonstrated enhance techno-functional, sensory nutritional attributes various Future studies must developing scalable processes utilize technology improving properties legume-based ingredients at industrial scale.

Language: Английский

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Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: May 6, 2024

In recent decades, scarcity of available resources, population growth and the widening in consumption processed foods animal origin have made current food system unsustainable. High-income countries shifted towards patterns which is causing an increasingly process environmental degradation depletion natural with increased incidence malnutrition due to excess (obesity non-communicable disease) chronic deprivation. An urgent challenge is, therefore, move more healthy sustainable eating choices reorientating production distribution obtain a human planetary health benefit. this regard, legumes represent less expensive source nutrients for low-income countries, healthier option than animal-based proteins developed countries. Although are basis many traditional dishes worldwide, years they also been used formulation new products, their still scarce. Common beans, among most consumed pulses focus studies boost nutritional properties, find strategies facilitate cultivation under biotic/abiotic stress, increase yield, reduce antinutrients contents rise micronutrient level. The versatility beans could be key consumption, as it allows include them vast range preparations, create formulations reinvent legume-based recipes optimal characteristics.

Language: Английский

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Enhancing Tolerance to Combined Heat and Drought Stress in Cool‐Season Grain Legumes: Mechanisms, Genetic Insights, and Future Directions

Plant Cell & Environment, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 20, 2025

ABSTRACT The increasing frequency of concurrent heat and drought stress poses a significant challenge to agricultural productivity, particularly for cool‐season grain legumes, including broad bean ( Vicia Faba L.), lupin Lupinus spp.), lentil Lens culinaris Medik), chickpea Cicer arietinum grasspea Lathyrus sativus pea Pisum sativum common vetch sativa L.). These legumes play vital role in sustainable systems due their nitrogen‐fixing ability high nutritional value. This review synthesizes current knowledge the impacts tolerance mechanisms associated with combined stresses these crops. We evaluate physiological biochemical responses stress, focusing on detrimental effects growth, development, yield. Key genetic molecular mechanisms, such as roles osmolytes, antioxidants, stress‐responsive genes, are explored. also discuss intricate interplay between signaling pathways, involvement Ca 2+ ions, reactive oxygen species, transcription factor DREB2A, endoplasmic reticulum mediating responses. comprehensive analysis offers new insights into developing resilient legume varieties enhance sustainability under climate change. Future research should prioritize integrating omics technologies unravel plant abiotic stresses.

Language: Английский

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Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Frontiers in Sustainable Food Systems, Journal Year: 2024, Volume and Issue: 8

Published: Feb. 21, 2024

This study presents a review of the application legumes in formulation gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption GFF abstinence from gluten-containing are only options for managing celiac disease gluten intolerance. Its has also increased due to increasing desire healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod) , Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), Vigna subterranean (Bambara nut) have been used production GFFs. They belong family Leguminosae (Fabaceae), grown high protein content, most important crop after cereals. Using flours ingredients GFFs provides benefits. enhance functional properties GFFs, including volume, crumb, texture, sensory qualities. improve GFFs’ nutritional properties, especially dietary fiber, well laxative, anti-hyperglycemic, antioxidant properties. Hence, adding formulations might be good way

Language: Английский

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A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

International Journal of Food Science, Journal Year: 2024, Volume and Issue: 2024, P. 1 - 9

Published: March 18, 2024

There is a consensus among experts and consumers that pulses are good source of nutrients fiber. In traditional hummus recipe, chickpeas the major ingredient. The present study aimed at developing new legume dips by exchanging (Chd) with dry green (Gld) red lentils (Rld), white beans (Wbd), peas (Gpd). Presoaking, boiling, proximate composition, pH, energy, color measurement, sensory evaluation were conducted on using chickpea dip (hummus) as control. One-way ANOVA was used to determine differences between dips. results revealed significant in composition protein content five samples ranged 7.46% 9.19%, while values varied from 8.59% 10.93% fat, 3.88% 6.54% crude fiber, 14.48% 15.51% carbohydrates, 171.95 195.13 1.55% 1.76% ash, 63.35% 66.90% moisture. These variations could be attributed type each legume, soaking boiling process, tahini added during preparation. pH 4.5 4.7. measurement indicated considered bright products (high L∗>67), positive valuebluered-green yellow-. Significant (p ≤ 0.05) observed evaluation, lentil most acceptable comparable dip; it followed lentil, bean, pea highlight feasibility commercial production promotes human health gives more choices.

Language: Английский

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Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

Legume Science, Journal Year: 2024, Volume and Issue: 6(2)

Published: May 8, 2024

ABSTRACT Pigeon pea is one of the most multipurpose grain legumes in tropical and subtropical world. It highly resilient to climate change due drought tolerance. ranks sixth following common beans, chickpeas, field peas, cowpeas, lentils globally. an excellent source high‐quality protein, essential amino acids, minerals. Furthermore, pigeon endowed with valuable water‐soluble vitamins such as thiamin, ascorbic acid, riboflavin, niacin. With low levels saturated fat sodium being cholesterol free, peas emerge a nutritious dietary choice. are rich sources bioactive compounds various potential health properties, including anti‐inflammatory, antibacterial, antioxidant, anticarcinogenic, antidiabetic effects. can be consumed diverse forms, whole seeds, split seeds (known dhal), vegetables using green fresh pods. Moreover, find application variety food products, bread, pasta, noodles, snacks, biscuits. Despite their nutritional medicinal remain among least utilized This review paper aims provide up‐to‐date information on compositions, compounds, applications, benefits peas.

Language: Английский

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Beans (Phaseolus vulgaris L.) in Altai region

VEGETABLE CROPS OF RUSSIA, Journal Year: 2025, Volume and Issue: 1, P. 45 - 51

Published: Jan. 16, 2025

Relevance. Strengthening Russia's food security is one of the most important tasks and main goal agricultural producers scientists in our country. The introduction new or insufficiently mastered crops into production process, which contributes to fulfillment set by Government Russian Federation, use high-yielding varieties adapted conditions cultivation, intensification agrotechnologies their elements – these are currently relevant feasible tasks. Materials Methods. In 2021-2022, 9 common beans 3 local forms foothill region Altai Territory were studied at educational experimental field State Agrarian University: reaction responsiveness Ob zone Territory. Results. Currently, Siberian interest not only amateur gardeners, but also manufacturers. Our research made it possible select Priobskaya different varietal samples was revealed. Technical maturity noted all experiment. average yield obtained from experiment 1.09 t/ha. A significant excess standard 1.56 t/ha Mf1 variety 1.82 reliably level for varieties: Businka 1.37 t/ha, Zebra 1.44 Mf2 1.58 under below, presented originators when describing varieties. mass 1000 grains varied significantly (436.2 g) (394.2 received weight (318.7 g). Conclusion. Based on data obtained, three identified as effective further scientific work: Sirenevaya, Zebra, two forms: Mf2.

Language: Английский

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Unraveling the Pharmacodynamic Aspects of <i>Mucuna pruriens</i> Seed Extract on Metabolic Parameters and Organ Weights in Streptozotocin Induced Diabetic Rats

Journal of Natural Remedies, Journal Year: 2025, Volume and Issue: unknown, P. 403 - 409

Published: Feb. 28, 2025

Background: Diabetes mellitus, a chronic metabolic disorder, affects millions worldwide. Mucuna pruriens, traditional medicinal plant, shows antidiabetic potential. However, the pharmacodynamic aspects of M. pruriens seed extract on parameters and organ weights in diabetic rats remain least explored. Aim: The study aims to assess changes parameters, including body weight, relative absolute (Liver pancreas), water consumption, food intake following treatment for 12 weeks, comparing it with Glibenclamide. Methods: In this study, 72 neonatal Wistar were used, 54 made using intraperitoneal administration Streptozotocin. After 4 divided into 3 groups: Positive control, Test drug (M. extract, 200 mg/kg), Standard (Glibenclamide, 1 mg/kg). 18 served as Normal control. Parameters like fasting plasma glucose, weights, consumption measured statistically analyzed one-way ANOVA. Results: Over normal control steadily gained while positive showed slower gain. pruriens-treated went from 115 g 222 g, surpassing standard group after 6 weeks. Pancreas weight decreased insignificantly. Diabetic polydipsia Polyphagia; however, both test groups significant decrease compared controls. Fasting Plasma Glucose (FPG) treated reduced by 65.4 %, 53.3 but FPG levels higher than weeks 9-12. Conclusion: effectively regulates abnormal weight. Major Findings: seeds helps reduce increased cholesterol level. liver gain diseases. Pruriens regulation dyslipidemia.

Language: Английский

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The current state of peas in the United Kingdom; diversity, heritage and food systems

Plants People Planet, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 27, 2025

Societal impact statement Landraces and traditional pea varieties hold great potential for enhancing agrobiodiversity promoting pulse consumption, offering a rich historical cultural resource the UK food system. Unfortunately, many are lost, those surviving mostly in seed banks or used only by small‐scale growers. Minor cultivars landraces overlooked wider systems, making it difficult to integrate them into modern value chains. Reintroduction challenges include complex phenotypic traits, legislative hurdles limited access genetic resources information. Summary Peas ( Lathyrus oleraceus Lam. syn Pisum sativum L.) one of oldest crops still an important part systems today. Despite United Kingdom having history crop diversity being centre trade since Victorian era, historic have been largely lost. Most currently grown commercial use with little no significance. In general, most (including peas) today, maintained ex situ seedbanks. Varieties long heritage arguably well‐suited local conditions, but their cultivation is needed enable ongoing adaptation climate change. Globally, cultivated landraces; however, can be systems. especially, there rules frameworks such as National Lists Plant Breeders' Rights that increase complexity maintenance possibly de‐incentivise across These findings highlight importance underutilised neglected sociocultural contexts.

Language: Английский

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Legumes: Cultivation, Uses, and Benefits

IntechOpen eBooks, Journal Year: 2025, Volume and Issue: unknown

Published: March 21, 2025

Legumes, also known as “pulses,” belong to the Fabaceae plant family and second most significant of crops. Legumes are renowned a sustainable source protein, dietary fibre, phytochemicals. Furthermore, legumes play diverse roles in fostering environmental biodiversity stability, supporting animal husbandry, influencing economic factors, making noteworthy contributions human health. With concerns about sustainability, welfare, growing desire for healthier protein alternatives, have emerged an ethical primary choice protein. Their content not only fulfills nutritional requirements but aligns with escalating trend reducing dependence on animal-based proteins. rapidly global population, contribute significantly addressing food security challenges. Especially, ability fix nitrogen soil incorporate it different cropping systems enhances fertility, need synthetic fertilizers. This intensifies demand continuing rise. However, out several possible reasons, climatic changes, deterioration inefficient farming practices, reduction arable lands has threatened supply. In this chapter, legume cultivation production, major benefits, recommendations future research discussed.

Language: Английский

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