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1.
Phytochemicals for health, the role of pulses   总被引：3，自引：0，他引：3  
Pulses are the seeds of legumes that are used for human consumption and include peas, beans, lentils, chickpeas, and fava beans. Pulses are an important source of macronutrients, containing almost twice the amount of protein compared to cereal grains. In addition to being a source of macronutrients and minerals, pulses also contain plant secondary metabolites that are increasingly being recognised for their potential benefits for human health. The best-studied legume is the soybean, traditionally regarded as an oilseed crop rather than a pulse. The potential health benefits of soy, particularly with respect to isoflavone content, have been the subject of much research and the focus of several reviews. By comparison, less is known about pulses. This review investigates the health potential of pulses, examining the bioactivity of pulse isoflavones, phytosterols, resistant starch, bioactive carbohydrates, alkaloids and saponins. The evidence for health properties is considered, as is the effect of processing and cooking on these potentially beneficial phytochemicals.  相似文献   

2.
《Cereal Chemistry》2017,94(1):49-57
Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non‐animal‐based protein sources has led to an interest in plant‐based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21–26% by weight) positions pulses as plant‐based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods.  相似文献   

3.
Oligosaccharides, including raffinose, stachyose, ciceritol, and verbascose, are commonly found in legumes and often result in flatulence in humans. Effects of soaking, soaking with ultrasound (47 MHz), soaking with high hydrostatic pressure (HHP, 621 MPa), and subsequent cooking on the oligosaccharide content of lentils, chickpeas, peas, and soybeans were investigated. Legumes were soaked for 3 or 12 hr in water, soaked for 1.5 or 3 hr with ultrasound, or soaked for 0.5 or 1 hr with HHP. Oligosaccharides of lentils and chickpeas were mainly composed of raffinose, ciceritol, and stachyose, while those of peas and soybeans were raffinose and stachyose. Verbascose was the minor oligosaccharide in lentils and peas and was absent in chickpeas and soybeans. Ciceritol was not detected in peas and soybeans. Total oligosaccharide content of raw legumes ranged from 70.7 mg/g in yellow peas to 144.9 mg/g in chickpeas. Soaking was effective for the reduction of oligosaccharides in the tested legumes. Compared with soaking for 3 hr, soaking legumes with ultrasound for 3 hr in all tested legumes or soaking legumes with HHP for 1 hr, with exception of soybeans, appeared to be more effective for the reduction of oligosaccharides. The effect of cooking on the reduction of oligosaccharide content of presoaked legumes was evident in lentils, while oligosaccharide content of chickpeas, peas, and soybeans was either unchanged or even increased by cooking after presoaking, with or without ultrasound, probably due to the leaching of other soluble components and the release of bound oligosaccharides during cooking. During soaking or cooking of legumes, raffinose leached out faster than other oligosaccharides.  相似文献   

4.
《Cereal Chemistry》2017,94(1):66-73
The global production of pulses, such as various peas, beans, lupines, and lentils, is about 77 million metric tons. Pulses are diverse in their traditional food uses in Asia, Africa, and America, where they have been used, for example, in soups, spreads, meal components, snacks, and breakfast items. Having high protein content (about 20–40%), pulses have recently gained interest when alternative sustainable protein sources are considered. Pulses have been used for protein enrichment in pasta and bread, and they also are suitable ingredients in gluten‐free foods. Wet and dry fractionation methods as well as bioprocessing such as germination and fermentation provide useful tools for development of new functional pulse ingredients. The use of pulses is bound to increase in the future, and especially in combination with cereal raw materials they may find new applications meeting both sensory and nutritional needs of consumers on all continents.  相似文献   

5.
《Cereal Chemistry》2017,94(1):2-10
Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and saponins. Recent research has investigated how innovative processes such as extrusion, microwave heating, micronization, and irradiation affect the antinutrient content. Germination tends to be most effective at reducing phytate levels, regardless of pulse type. Mixed results on the effectiveness of extrusion, microwave heating, and micronization have been reported. More work is needed to understand how processing of consumer‐ready foods containing pulse ingredients affects levels of antinutrient compounds.  相似文献   

6.
Preparation of bean curds from protein fractions of six legumes.   总被引：1，自引：0，他引：1  
Chickpeas, lentils, smooth peas, mung beans, and faba beans were milled into flours and fractionated to protein and starch fractions. Compositions of the seeds, cotyledons, and flours were compared for each legume and the weight and protein recovery of each fraction analyzed. Bean curds were prepared from the protein fractions through heat denaturation of protein milk, followed by coagulation with calcium sulfate or magnesium sulfate. The effect of chickpea protein concentration and coagulant dosage on the texture of bean curds was evaluated using a texture analyzer. Textural analysis indicated that curd prepared at 2.3-3.0% protein concentration and 1.5% CaSO(4) dosage had better yield and better texture than curds prepared under other conditions. Bean curds prepared from chickpeas and faba beans exhibited the second highest springiness and cohesiveness after those from soybeans. Curds of mung beans and smooth peas, on the other hand, had the highest yields and the highest moisture contents. The protein yield of the first and second soluble extracts used for curd preparation accounted for approximately 90% of the total protein of the seeds.  相似文献   

7.
The effect of the germination of peas, beans, and lentils under differing conditions of illumination for different times on parameters linked to the Maillard reaction (chemically available free and intrachain lysine, lysine availability, and furosine) was evaluated. The chemically available free lysine content in the raw seeds of the three legumes was quite small compared to the chemically available intrachain lysine content, and furosine was detectable only in the beans and the lentils. The effect of germination was to increase lysine availability compared with levels in the raw seeds in all of the germinated samples, the smallest increase taking place in the lentils. In addition, furosine became detectable in all of the germinated samples. Quantities varied depending on the germination conditions but in all cases were higher than the quantities observed in the raw seeds. Linear correlations were observed to exist between some of the parameters considered in the three legumes tested.  相似文献   

8.
In vitro protein digestibility (IVPD) of lentils, chickpeas, peas, and soybeans treated with ultrasound or high hydrostatic pressure (HHP) during soaking and then heated for 30 min at 98°C was determined using the three-enzyme method (trypsin, chymotrypsin, and peptidase). The IVPD of raw legumes ranged from 72% for soybeans to 83% for dry green peas. The increase in the IVPD after soaking was observed in lentils but not in other legumes. Heating increased the IVPD of the tested legumes by 2–13%. While the effects of applying ultrasound or HHP on IVPD of legumes were mostly inconsistent or insignificant, soaking under HHP for 1 hr and subsequent heating at 98°C for 30 min increased IVPD of legumes. Compared with raw legumes, the soluble protein concentrates exhibited 2–4% higher IVPD, while insoluble proteins exhibited 0.2–1.5% lower IVPD. SDS-PAGE of legume proteins before enzyme digestion exhibited 8–18 protein bands from 20 kDa to 100 kDa representing isolated soluble proteins and from 20 kDa to 100 kDa representing insoluble proteins. After enzyme digestion, soluble proteins exhibited 2–6 minor protein bands with molecular weights <30 kDa, while insoluble proteins of lentils, chickpeas, and peas exhibited one major protein band at ≈52 kDa and two or three minor protein bands with molecular weights <30 kDa. The major insoluble proteins observed as electrophoresis bands after enzyme digestion may be responsible for the reduced protein digestibility of legume proteins.  相似文献   

9.
Microwave cooking of legumes such as chickpeas and common beans was evaluated by assessing the cooking quality (cooking time, firmness, cooking losses, and water uptake) and the physicochemical, nutritional, and microstructural modifications in starch and nonstarch polysaccharides. Compared to conventional cooking, microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans. The solid losses, released in the cooking water, were significantly less after microwave cooking than after conventional cooking (6.5 vs 10.6 g/100 g of dry seed in chickpeas and 4.5 vs 7.5 g/100 g of dry seed in common beans). Both cooking procedures produced a redistribution of the insoluble nonstarch polysaccharides to soluble fraction, although the total nonstarch polysaccharides were not affected. Increases in in vitro starch digestibility were similar after both cooking processes, since the level of resistant starch decreased from 27.2 and 32.5% of total starch in raw chickpeas and beans, respectively, to about 10% in cooked samples and the level of rapidly digestible starch increased from 35.6 and 27.5% to about 80%. SEM studies showed that the cotyledons maintained a regular structure although most of the cell wall was broken down and shattered by both cooking procedures. In addition, the ultrastructural modifications in the cotyledon's parenchima and cells are consistent with the chemical modifications in NSP and the increase in starch digestibility after cooking.  相似文献   

10.
Increasing nitrogen fixation in legume crops could increase cropping productivity and reduce nitrogen fertilizer use. Studies have found that crop genotype, rhizobial strain, and occasionally genotype-specific interactions affect N fixation, but this knowledge has not yet been used to evaluate or breed for greater N fixation in US crops. In this study five USDA varieties of lentils (Lens culinaris Medik.) and five varieties of peas (Pisum sativum L.) were tested with 13 to 15 commercially available strains of Rhizobium leguminoserum bv. viciae to identify the better N fixing rhizobial strains, crop varieties, and specific pairings. Peas and lentils inoculated with individual strains were grown in growth chambers for 6 week. Plants received (15NH4)2 SO4 (5 at.%) starter fertilizer to measure N fixation by isotope dilution. Below- and above-ground biomass, numbers of nodules, and the proportion of plant N supplied by fixation (PNF) were determined. The percent of N fixed was significantly affected by crop variety and significantly correlated with number of nodules in both lentils and peas. This implies that one strategy for enhancing crop N fixation is developing varieties that have higher rhizobium infection rates. Total N fixation in lentils was significantly influenced by both crop variety and rhizobial strain. Eston variety lentil and Shawnee variety pea had the highest PNF of 80.8% and 91.3%, respectively. The different strains of R. leguminoserum affected PNF in lentils but not in peas. These findings suggest that N fixation improvement in lentils and peas may be addressed most effectively by breeding crops for greater N fixation hosting capacity.  相似文献   

11.
《Cereal Chemistry》2017,94(1):1-1
Pulses, the dry edible seeds of plants in the legume family, include field pea, dry bean, lentil, chickpea, and fababean. The contemporary definition of pulses excludes oilseed legumes and legumes consumed in immature form. Pulses have been nourishing people around the world for thousands of years and are well known as a rich, sustainable source of protein that is high in lysine and therefore complementary to protein from cereals. They also are good sources of energy and dietary fiber, are low in fat, and contain significant levels of vitamins, minerals, and other micronutrients and bioactives. Owing to its intermediate amylose content, starch from pulses is digested more slowly than are most cereal and tuber starches. Whole and split pulses and pulse flours also exhibit relatively high levels of type 1 resistant starch. As a result, the consumption of pulses is beneficial to the management of type 2 diabetes, metabolic syndrome, and obesity, is associated with a reduced risk of cardiovascular disease and cancer, and contributes to overall health and wellness. Pulses are used in whole or dehulled form in canned goods, sweets, soups, and pastes, whereas pulse flours are becoming common ingredients in a wide variety of food and pet food products such as baked goods, pasta and noodles, biscuits, and condiments. There is considerable interest currently in dry and wet fractionation of pulses into starch, protein, and fiber concentrates for use in both food and nonfood applications. As consumers are becoming increasingly health conscious and focused on a wellness‐oriented lifestyle, they are demanding tasty and convenient food products that are plant‐based and provide both nutritional and health benefits. In recent years, interest in the use of pulses and their ingredients in food formulation has grown tremendously owing to their nutritional and health benefits and unique functionality, a rise in the incidence of food allergies, and the availability of novel processing technologies. The United Nations declared 2016 as the International Year of Pulses, which was celebrated through the hosting of scientific and educational activities worldwide, all aimed at increasing consumer awareness of the benefits of pulse consumption and of the role of pulses in sustainable crop production systems. The ultimate goal was increased production and consumption of pulses in both developed and developing countries. This focus issue of Cereal Chemistry captures current research related to pulse composition, processing technologies, nutritional and functional attributes of pulse ingredients, impacts of processing on composition and functionality, potential health benefits, and novel food applications. It also includes review articles on composition, nutritional value and health benefits, traditional and new food uses, determination of protein nutritional quality, evaluation of cooking time, effects of processing on antinutrients, and flavor aspects of ingredients.  相似文献   

12.
Abstract

Cover crops play an important role in improving productivity of subsequent row crops by improving soil physical, chemical, and biological properties. The objective of this article is to review recent advances in cover crops practice, in the context of potential benefits and drawbacks for annual crop production and sustained soil quality. Desirable attributes of a cover crop are the ability to establish rapidly under less than ideal conditions, provide sufficient dry matter or soil cover, fix atmospheric nitrogen (N), establish a deep root system to facilitate nutrient uptake from lower soil depths, produce organic matter with low‐residue carbon/nitrogen (C/N) ratio, and absence of phytoxic or allelopathic effects on subsequent crops. Cover crops can be leguminous or nonleguminous. Leguminous cover crops provide a substantial amount of biologically fixed N to the primary crop, as well as ease of decomposition due to their low C/N ratio. Legume cover crops also possess a strong ability to absorb low available nutrients in the soil profile and can help in increasing concentration of plant nutrients in the surface layers of soil. Some nonleguminous cover crops having high N scavenger capacity compared with leguminous crops and sometimes, the growth of these scavenging grass cover crops is limited by N deficiency, growing grass/legume mixtures appears to be the best strategy in obtaining maximum benefits from cover crops.  相似文献   

13.
Random amplified polymorphic DNA (RAPD) profiles were used to differentiate between several food and feed legume species. Template DNA was extracted from 63 seed meal samples representing 27 legume species (common, scarlet runner, lima, moth, and adzuki beans; broadbeans; soybeans; swordbeans; jackbeans; Florida velvetbeans; common, pigeon, and broad-leaved peas; chickpeas; grasspeas; green, black, and Bengal grams; horsegram; lentils; alfalfa; lupins; common sainfoin; and birdsfoot and sweet trefoil) with sodium dodecyl sulfate-containing buffer and purified by chloroform/isoamyl alcohol treatment and precipitation with 2-propanol. Amplification was performed with commercial RAPD-PCR beads and six 10-mer primers. Three primers (1, 5, and 6) generated RAPD profiles with all 63 templates. Two of these primers produced identical profiles only for two species of the same genus. Identification of all 27 species in homogeneous food or feed samples such as meals was demonstrated by applying either primer 5 or primer 6 and primer 3 to differentiate between swordbeans and jackbeans.  相似文献   

14.
Grasses as well as leguminous and non-leguminous broadleaves are the major categories of commonly grown cover crops worldwide. This review focuses on the contribution of cover crops to soil properties. The review first considers the single and mixed cover crops and shows that grass species are desirable for their decay and ability to provide substantial soil cover, broadleaf species are used for their quick decomposition and capacity of releasing residues into the soil, while the leguminous species are used for their ability to fix atmospheric nitrogen. Secondly, the impacts of cover crops on soil health are reviewed. Integrating cover crops into conventional cropping systems may reduce soil bulk density, improve soil structure and hydraulic properties to facilitate increased water infiltration and storage. Crop residue additions from cover crops may enhance soil organic C and N accretion as well as increase availability of P, K, Ca, Fe and Mg in some soil types under certain climatic conditions. Further, cover crops may provide a better condition for microbial activity, abundance, and diversity. Finally, the review shows that through proper management, cover crops may be utilized as an essential component of soil conservation practices for enhanced soil health. Still, further investigation is necessary to determine cover crop effects in additional cropping systems and climatic zones as well as the long-term effects of cover crops on soil properties, subsequent crop yield, and overall cropping system profitability. This review is an important source of information for crop growers, crop management institutions, universities, and crop consultants for sustainable agricultural production.  相似文献   

15.
Beneficial forms of selenium (Se) and their impact on human health are a global topic of interest in public health. We are studying the genetic potential for Se biofortification of pulse crops to improve human nutrition. Lentils ( Lens culinaris L.) are an important protein and carbohydrate food and are a valuable source of essential dietary components and trace elements. We analyzed the total Se concentration of 19 lentil genotypes grown at eight locations for two years in Saskatchewan, Canada. We observed significant genotypic and environmental variation in total Se concentration in lentils and that total Se concentration in lentils ranged between 425 and 673 microg kg(-1), providing 77-122% of the recommended daily intake in 100 g of dry lentils. Over 70% of the Se was present as selenomethionine (SeMet) with a smaller fraction (<20%) as inorganic Se and very small amounts as selenocysteine (SeCys). We found that soils from the locations where the lentils were grown were rich in Se (37-301 microg kg(-1)) and that lentils grown in Saskatchewan have the potential to provide an excellent natural source of this essential element. Our analyses gave us a preliminary understanding of the genetic basis of Se uptake in lentil and indicated that any potential strategy for micronutrient biofortification in lentil will require choice of field locations that minimize the spatial variability of soil Se content.  相似文献   

16.
《Cereal Chemistry》2017,94(3):392-399
Eleven green pea, five yellow pea, and six lentil varieties were analyzed for their composition and pasting and thermal properties. Lentils had higher protein content (25.8–28.6%) than peas (22.2–27.6%). However, peas had higher fiber content (19.8–31.4%) than lentils (17.8–21.8%). Both peas and lentils showed similar starch content (41.5–52.3 and 43.5–50.0%, respectively), and they were both low in fat (<1.6%). Micro‐Visco‐Amylograph tests showed C‐type amylograph patterns, except for Richlea variety. Thermal properties of flours were measured at 20, 40, 60, and 80% moisture content with a differential scanning calorimeter. Linear trends with a decrease in peak temperatures (T p) were observed with an increase in moisture from 20 to 60%, and beyond 60% T p was constant. Currently, peas and lentils are sold by mixing different varieties into classes based on the similarities in color and size of the seeds. However, significant differences were observed in chemical compositions and pasting and thermal properties among varieties tested. This suggests that it may be a good practice to use single varieties or group varieties based on their composition and functional properties, so that the end user may have a consistent final product when using the peas.  相似文献   

17.
The nutritive and toxicological values of the dry seeds, germinated seeds, and string beans of Erythrina americana were studied using raw and boiled samples. Raw germinated seeds had a higher protein content and lower fiber content than dry seeds. The whole string bean had lower protein content and higher fiber content. However, the seeds of the green pod showed the same protein concentration as the dry seeds (dry basis). Boiling and elimination of broth was beneficial in diminishing the alkaloid concentration in all the samples. The trypsin inhibitors, lectins, and tannins were also diminished as was expected. The raw string bean showed the lowest LD(50). Although the total essential amino acids content of the boiled germinated seeds was increased, the quality of protein, protein efficiency ratio (PER), was lower than in boiled dry seeds, and in these, the PER was similar to the control (casein). The present results suggest that for the protein quality and low alkaloid content, the boiled dry seeds and string beans could be used for animal feeding. It could be interesting to test the raw string beans in ruminants since in this stage E. americana showed the lowest toxicity.  相似文献   

18.
In organic farming systems, it has been demonstrated that grain pulses such as peas often do not enhance soil N supply to the following crops. This may be due to large N removals via harvested grains as well as N‐leaching losses during winter. In two field‐trial series, the effects of legume (common vetch, hairy vetch, peas) and nonlegume (oil radish) cover crops (CC), and mixtures of both, sown after peas, on soil nitrate content, N uptake, and yield of following potatoes or winter wheat were studied. The overall objective of these experiments was to obtain detailed information on how to influence N availability after main‐crop peas by adapting cover‐cropping strategies. Cover crops accumulated 56 to 108 kg N ha–1 in aboveground biomass, and legume CC fixed 30–70 kg N ha–1 by N2 fixation, depending on the soil N supply and the length of the growing period of the CC. Nitrogen concentration in the aboveground biomass of legume CC was much higher and the C : N ratio much lower than in the nonlegume oil radish CC. At the time of CC incorporation (wheat series) as well as at the end of the growing season (potato series), soil nitrate content did not differ between the nonlegume CC species and mixtures, whereas pure stands of legume CC showed slightly increased soil nitrate content. When the CC were incorporated in autumn (beginning of October) nitrate leaching increased, especially from leguminous CC. However, most of the N leached only into soil layers down to 1.50 m and was recovered more or less by the following winter wheat. When CC were incorporated in late winter (February) no increase in nitrate leaching was observed. In spring, N availability for winter wheat or potatoes was much greater after legumes and, after mixtures containing legumes, resulting in significantly higher N uptake and yields in both crops. In conclusion, autumn‐incorporated CC mixtures of legumes and nonlegumes accomplished both: reduced nitrate leaching and larger N availability to the succeeding crop. When the CC were incorporated in winter and a spring‐sown main crop followed even pure stands of legume CC were able to achieve both goals.  相似文献   

19.
《Journal of plant nutrition》2013,36(8):1635-1648
Abstract

A good cover crop should have a vigorous early development and a high potential for nutrient uptake that can be made available to the next crop. In tropical areas with relatively dry winters drought tolerance is also very important. An experiment was conducted to evaluate the early development and nutrition of six species used as cover crops as affected by sub‐superficial compaction of the soil. The plants (oats, pigeon pea, pearl millet, black mucuna, grain sorghum, and blue lupin) were grown in pots filled with soil subjected to different subsurface compaction levels (bulk densities of 1.12, 1.16, and 1.60 mg m?3) for 39 days. The pots had an internal diameter of 10 cm and were 33.5 cm deep. Grasses were more sensitive to soil compaction than leguminous plants during the initial development. Irrespective of compaction rates, pearl millet and grain sorghum were more efficient in recycling nutrients. These two species proved to be more appropriate as cover crops in tropical regions with dry winters, especially if planted shortly before spring.  相似文献   

20.
Starches of wheat, corn, smooth and wrinkled peas, and chickpeas were modified to a free‐flowing powder of granular cold‐water gelling (GCWG) starch using liquid ammonia and ethanol at 23°C and atmospheric pressure. Amylose content of starches was 26.3% in wheat, 27.1% in corn, 35.4% in chickpeas, 43.2% in smooth peas, and 79.9% in wrinkled peas. The modified starches remained in granular form with an increased number of grooves and fissures on the surface of the granules compared with native starch, while the crystallinity was mostly lost, as shown by X‐ray diffractograms and DSC endothermic enthalpies. Pasting viscosity of modified starches at 23°C was 171 BU and 305 BU in wheat and corn, respectively, and much higher in legume starches, ranging from 545 BU to 814 BU. Viscosities of modified legume starches at 23°C were at least twice as high as those of native starches determined at 92.5°C. Swelling power of modified starches at 23°C ranged from 8.7 g/g to 15.3 g/g, while swelling power of native starches heated to 92.5°C ranged from 4.8 g/g to 16.0 g/g. GCWG starches exhibited higher dextrose equivalent (DE) values of enzymatic hydrolysis, ranging from 25.2 to 27.0 compared with native starches (1.5–2.9). Modified starches from wheat, corn, smooth peas, and chickpeas formed weak gels without heat treatment and experienced no changes in gel hardness during storage, while native starch gels formed by heat treatment showed an increase in hardness by 1.1–7.5 N during 96 hr of storage at 4°C.  相似文献   

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