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Abstract Grain legumes are important for human nutrition and contain slow-release carbohydrates. The major carbohydrate in legumes is starch, accounting for 40–50% of their total weight. The digestion rate for starch in legumes is lower than that in cereals. Inclusion of legumes in normal diets provides several health benefits for various metabolic syndromes. Legumes are normally consumed after processing which not only can improve the bioavailability of nutrients, but also can amend in vitro starch digestibility. This review provides current information on the following: (1) in vitro digestion characteristics of legumes including seed, flour and isolated starch; (2) impact of processing techniques of legumes on in vitro starch hydrolysis; (3) effect of storage of cooked legume products on in vitro starch hydrolysis; and (4) influence of chemical and physical modifications of legume starches on in vitro starch hydrolysis. Graphical abstract Image 10387 Highlights • The current knowledge on in vitro digestion characteristics of legume starches was reviewed. • Effects of processing methods on digestion of legumes were reviewed. • The influence of storage of legume product on starch digestion were provided. • Effects of modification methods on digestion of legumes were reviewed. [ABSTRACT FROM AUTHOR]

Background: Patterns of protein food intake are undergoing a transition in Western countries, but little is known about how dietary changes to protein intake affect nutrient adequacy of the diet.Objectives: Our objective was to identify simple modifications to protein food intake that can gradually increase overall nutrient adequacy.Methods: We identified patterns of dietary protein intake in 1678 adults from a representative French national dietary survey. For each individual, we identified the increase in portion size of 1 protein food paired with a decrease in the portion size of another protein food that would best increase nutrient adequacy (using PANDiet probabilistic scoring). Then, such an optimum simple dual change was iterated 20 times for each individual according to 2 scenarios, either by manipulating the intake of foods already consumed [scenario 1 (S1)] or by enabling the introduction of foods consumed by >10% of individuals with the same protein pattern [scenario 2 (S2)].Results: The optimum stepwise changes to protein intake primarily consisted of reducing portions of deli meats (both scenarios), sandwiches, and cheese (S2), while increasing portions of fatty fish and lean poultry (both scenarios) and legumes (S2). However, these changes differed depending on the initial dietary protein pattern of the individual. For example, in S2, legume intake increased among "poultry" and "fish" eaters only and low-fat meat among "take-away eaters" and "milk drinkers" only. The improvements in overall nutrient adequacy were similar among the different initial dietary patterns, but this was the result of changes to the adequacy of different specific nutrients.Conclusion: Beyond generic changes to protein intake in the entire French adult population, the initial dietary protein pattern is key to identifying the food groups most likely to improve overall nutrient adequacy and the profile of nutrients whose adequacy can easily be increased. [ABSTRACT FROM AUTHOR]

Lathyrism is a disease caused by excessive consumption of grass pea, Lathyrus sativus especially under conditions of severe drought. Grass pea contains 3-N-oxalyl-L-2, 3-diaminopropanoic acid (β-ODAP) a putative neurotoxin which acts through excitatory mechanism causing Neurolathyrism. Due to awareness of the disease, availability of food and levels of consumption of L. sativus there is reduction in lathyrism cases where higher consumption of L. sativus is reported in India. The present study was undertaken with the objective to assess the current scenario of consumption of L. sativus, incidence of cases of lathyrism, β-ODAP, protein and amino acids content in L. sativus pulse collected from three districts (Bilaspur, Durg and Raipur) of Chattisgarh state. For this purpose, a total of 17,755 (13,129 rural and 4626 urban) individuals from 151 villages and 60 wards from urban area were covered for clinical examination. Out of total 5769 households (HHs) covered during the survey, 1602 HHs were cultivators, 1791 HHs non-cultivators and 2376 agricultural and other labourers. A one day 24-hour re-call diet survey was carried out in 5758 HHs (4549 rural and 1209 urban). A total of 360 split grass pea (SGP) samples were collected to estimate β-ODAP, protein and amino acids content. Results of the study revealed that an average consumption of SGP was 20.9 gm/CU/day in Bilaspur and no consumption was reported among urban population of Raipur. Only nine old cases of lathyrism were found during the study. The mean β-ODAP content in SGP was 0.63 ± 0.14, 0.65 ± 0.13 and 0.65 ± 0.14 gm/100 gm, whereas the protein content was 27.0 ± 2.39, 27.0 ± 1.99 and 26.7 ± 1.90 gm/100 gm in samples collected from Bilaspur, Durg and Raipur districts respectively. Arginine content was high in SGP and sulphur containing amino acids (cysteine and methionine) were less than other amino acids. In conclusion, the consumption of SGP was lower in these three districts with lower β-ODAP content than earlier reports, thus the lower prevalence of lathyrism in the districts surveyed. [ABSTRACT FROM AUTHOR]

Soybean trypsin inhibitor (STI) is considered as one of the most important anti-nutritional factors in soybeans. The objective of this study was to investigate the impacts and underling mechanisms of dielectric-barrier discharge (DBD) plasma on STI activities. The results shown that DBD plasma treatment significantly induced the inactivation of STI in soymilk and Kunitz-type trypsin inhibitor from soybean (SKTI) in a model system. After exposure to DBD plasma at 51.4 W for 21 min, the STI activities of soymilk were reduced by 86.1%. Affter being treated by DBD plasma, the intrinsic fluorescence and surface hydrophobicity of SKTI were significantly decreased, while the sulfhydryl contents were increased. It is assumed that DBD plasma-induced conformational changes and oxidative modification might contribute to the inactivation of SKTI. In summary, DBD plasma technology is a potential alternative to heat treatment for the inactivation of anti-nutritional substances in food legumes. [ABSTRACT FROM AUTHOR]

In the present study, a simple analytical method is proposed for determining tryptophan, and method is validated on some cereal and legume samples. In the method alkaline hydrolysis of proteins was used due to the destruction of tryptophan structure during acid hydrolysis. Following alkaline hydrolysis (120 °C for 12 h), hydrolysates are filtered through ashless filter paper and pH values are adjusted with hydrochloric acid solution. Separation and detection of tryptophan are performed on a reversed-phase column with fluorescence detection within 10 min by using a mobile phase of acetonitrile and acetate buffer of pH 6.3 (1:9, v/v). For determination of tryptophan content, the procedure described in the study offers an alternative analysis method by enabling high speed analysis and the use of simple extraction process to the other available methods. [ABSTRACT FROM AUTHOR]

Much of modern agriculture is based on immense populations of genetically identical or near-identical varieties, called cultivars. However, advancement of knowledge, and thus experimental utility, is found through biodiversity, whether naturally-found or induced by the experimenter. Globally we are confronted by ever-growing food and energy challenges. Here we demonstrate how such biodiversity from the food legume crop soybean ( Glycine max L. Merr) and the bioenergy legume tree Pongamia ( Millettia ) pinnata is a great value. Legume plants are diverse and are represented by over 18,000 species on this planet. Some, such as soybean, pea and medics are used as food and animal feed crops. Others serve as ornamental ( e.g ., wisteria), timber ( e.g. , acacia/wattle) or biofuel ( e.g. , Pongamia pinnata ) resources. Most legumes develop root organs (nodules) after microsymbiont induction that serve as their habitat for biological nitrogen fixation. Through this, nitrogen fertiliser demand is reduced by the efficient symbiosis between soil Rhizobium- type bacteria and the appropriate legume partner. Mechanistic research into the genetics, biochemistry and physiology of legumes is thus strategically essential for future global agriculture. Here we demonstrate how molecular plant science analysis of the genetics of an established food crop (soybean) and an emerging biofuel P. pinnata feedstock contributes to their utility by sustainable production aided by symbiotic nitrogen fixation. [ABSTRACT FROM AUTHOR]

The common bean ( Phaseolus vulgaris L.) is arguably the most important food legume and a fundamental source of proteins especially for rural societies. In several countries, this species is characterized by a number of locally adapted landraces and many of them are at risk of extinction. In Italy, common bean cultivation has always been a typical element of rural economies especially in the Southern regions. We carried out an investigation of the morphological and genetic diversity in 25 common bean populations cultivated in the Campania region (Southern Italy). We analyzed 26 qualitative and 11 quantitative traits following the IPGRI descriptors. Furthermore, 10 SSRs were employed to examine genetic polymorphism, differentiation and population structure. Molecular and morphological data distinguished all the landraces under investigation. A considerable phenotypic diversity among landraces was observed for many characters, including some related to agronomical performance. At molecular level, all the SSRs were polymorphic, with an average of 8.5 alleles per locus. Moreover, the vast majority of the landraces (92%) displayed intra-varietal differences. Our work indicated the presence of a wide-ranging variation among and within cultivated common bean landraces. Moreover, it provided evidence that the implementation of measures for their on-farm conservation, management and promotion should be useful also to preserve genetic variability. [ABSTRACT FROM AUTHOR]

Groundnut ( Arachis hypogaea L.) is a major food legume in Africa, cultivated for its oil and dietary protein. This study evaluated 25 groundnut varieties for plant growth, N 2 fixation, N contribution and soil N uptake at three differing agro-ecologies in South Africa, using the 15 N natural abundance technique. The data revealed marked differences in dry matter yield, symbiotic N contribution and soil N uptake at each specific site. The percent N derived from fixation was 43–59% at Nelspruit, 47–67% at Mzinti, and 33–51% at Kliplaatdrift, amount of N-fixed was 76–188 kg ha −1 at Nelspruit, 70–171 kg ha −1 at Mzinti, and 58–126 kg ha −1 at Kliplaatdrift, while soil N uptake was 58–152 kg ha −1 at Nelspruit, 45–121 kg ha −1 at Mzinti, and 71–135 kg ha −1 at Kliplaatdrift. There was a highly significant genotype × environment interaction, with the majority of groundnut cultivars obtaining more symbiotic N for their N nutrition at Nelspruit and Mzinti than at Kliplaatdrift. In fact, most groundnut varieties showed a decrease in shoot biomass, %Ndfa, and N-fixed at Kliplaatdrift possibly due to inhibition of N 2 fixation by soil N. As a result, as many as 21 out of 25 groundnut cultivars derived more N from soil than from symbiosis at Kliplaatdrift. At Nelspruit, seven cultivars also took up more N from soil than symbiosis but still contributed significantly larger amounts of symbiotic N compared to Mzinti and Kliplaatdrift, an indication that those symbioses are relatively tolerant of soil mineral N, a trait highly desirable for agriculture and ecosystem functioning. Thus, plant growth and symbiotic functioning were strongly altered by mineral N uptake. As a result, there was a marked decrease in %Ndfa with increasing soil N uptake by groundnut at all study sites, especially at Kliplaatdrift ( r = 0.47***). There was also a significantly positive correlation between maximum temperature and dry matter yield ( r = 0.22*), as well as amount of N-fixed ( r = 0.20*). Rainfall also correlated positively with both dry matter yield ( r = 0.26*) and N content ( r = 0.40*), thus confirming the effect of genotype × environment interaction on plant growth and N nutrition. Taken together, cultivar ICGV03179 outperformed all the other genotypes in N 2 fixation and grain yield at all three experimental sites, followed by varieties ICGV03157, ICGV00362 and ICGV99046, which also showed superior performance at two of the three locations. [ABSTRACT FROM AUTHOR]

The occurrence of the hard-to-cook (HTC) defect in legumes is characterized by the inability of cotyledons to soften during the cooking process. This phenomenon may be influenced by pectin properties. The objective of this study was to characterize the pectic polysaccharides comprised in the alcohol insoluble residue (AIR) extracted from easy-to-cook (Rose coco) and hard-to-cook (Pinto) common beans. This would provide an insight in the relationship between the pectin properties and HTC defect. The AIR was extracted from raw, half-cooked hard, half-cooked soft and fully-cooked bean samples. Subsequently, it was fractionated into water-, chelator- and Na 2 CO 3 -soluble pectin fractions and a hemicellulose fraction. For the AIR and the pectin fractions, determination of the galacturonic acid content, neutral sugars, degree of methylesterfication (DM), degree of acetylation (DAc) and molar mass (MM) distribution was performed. Results on the pectin fractions, MM distribution and pectin content profile, revealed that Rose coco pectin generally showed higher pectin solubility than Pinto. Neutral sugar profiles indicated that Pinto contained higher amounts of branched pectin (i.e. arabinans) than Rose coco. There was no difference between the DM of Pinto and Rose coco, however, the DAc was higher in Rose coco. In conclusion, the differences in pectin structure and solubility properties between easy- and hard-to-cook common beans might contribute to the differences in their cooking behavior. [ABSTRACT FROM AUTHOR]

Highlights: [•] E385 can be determined in bottled food extracts by GC as tetramethyl ester of EDTA. [•] The evaporation of the aqueous extract by heating is a valid approach. [•] A previous mixture of the content in two-phase food samples is advisable. [•] Sample heterogeneity is an important factor to consider in the quantification. [Copyright &y& Elsevier]

Highlights: [•] We investigated effects of intercropping with food legumes on striga infestation. [•] Desmodium dramatically suppressed striga and significantly improved grain yields. [•] Crotalaria, greengram and groundnut had significant effects on striga emergence in some seasons. [•] Productions costs were higher with legumes, but so were the revenue and net benefits. [•] Food legumes can play role in integrated striga control and improve incomes. [Copyright &y& Elsevier]

Abstract: The study was undertaken to determine the effect of various treatments, i.e. cooking after soaking, freezing after cooking and storage at a low temperature (−18°C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil seeds on the chemical composition and starch digestibility of the resultant flours. The cooking of seeds caused a significant decrease in contents of ash (by 11–48%), polyphenols (by 10–70%) and protein (to 19%) in flours made of bean. In addition, analyses demonstrated significantly decreased contents of resistant starch, RS (by 61–71%) and slowly digestible starch, SDS (by 56–84%). Storage of frozen seeds resulted in insignificant changes in the chemical composition, and in increased contents of both RS and SDS. The flours produced upon the autoclaving process were characterized by similar changes in the contents of ash and protein as in cooked seeds, yet losses of polyphenols were lower and, simultaneously, contents of RS and SDS were higher. All the analyzed flours were shown to be characterized by a reduced content of amylose in starch, which might have affected its digestibility. This was indicated by a strict negative correlation reported between the value of the starch digestion index (SDRI) and amylose content of starch (r =0.84, p >0.05). [Copyright &y& Elsevier]

Abstract: Some bioactive secondary metabolites in forage legumes can cause digestive interactions, so that the rumen fermentation pattern of a mixture of forages can differ from the average values of its components. The objective of this study was to investigate the potential role of condensed tannins (CT) on the synergistic effects between one grass species, cocksfoot, and one CT-containing legume species, sainfoin, on in vitro rumen fermentation characteristics. Cocksfoot and sainfoin in different proportions (in g/kg, 1000:0, 750:250, 500:500, 250:750 and 0:1000) were incubated under anaerobic conditions in culture bottles containing buffered rumen fluid from sheep. Incubations were carried out using artificial saliva with and without polyethylene glycol (PEG), which binds and thus inactivates CT. Rumen fermentation parameters describing the degradation and the fate of the energetic and nitrogenous substrates were measured at 3.5 and 24h. At the early fermentation stage, when the sainfoin level increased from 0 to 1000g/kg, the ammonia concentration in the medium quadratically decreased from 3.20 to 0.53mmol/l in absence of PEG (P<0.01) but not in its presence. This result demonstrates that sainfoin CT decreased the rumen degradation of the proteins in the whole mixture, including the proteins in cocksfoot, rather than just the proteins in sainfoin. Interestingly, the total gas and methane productions were lower in mixtures incubated in absence of PEG than in presence of PEG (P<0.001) while no significant PEG effect was observed on digestibility. At the late fermentation stage, a positive quadratic effect on dry matter digestibility was detected without PEG (P<0.05), indicating a synergistic action of cocksfoot plus sainfoin on plant substrate degradation due to CT. The presence of PEG increased gas production (P<0.001) and NH3-N concentration in the medium (P<0.001). Our results suggest that CT could allow a better utilization of plant substrates in mixtures by the rumen ecosystem by improving the partitioning of degraded substrates toward lower gas losses, and decreasing the protein degradation. [Copyright &y& Elsevier]

Abstract: Conservation agriculture is becoming popular due to its potential for enhanced productivity and cost savings among small scale farmers in developing countries. The International Center for Agricultural Research in Dry Areas is promoting conservation cropping systems that involve cereal–legume rotation in West Asia and North Africa region. Studies were made on the impact of long-term rotation trial on diseases of chickpea and lentil as well as the evaluations of lentil genotypes for their reactions to Fusarium wilt and downy mildew under two tillage practices. In the long-term rotation trials, the two season results showed no significant differences between tillage practices, crops and planting dates and their interactions in affecting mean percent cyst nematode disease. The mean cyst nematode disease incidence ranged from 7.3% on early planted lentil on CT to 14.5% in late planted chickpea on ZT. Tillage practices significantly (P ≤0.05) affected Ascochyta blight incidence but not its severity. The incidence ranged from 4% to 22.5% under early planted chickpea on both tillage practices. Moreover, the mean severity ranged from 3.2 to 5.5 rating in early planted CT and ZT, respectively. The combined analysis showed significant differences (P ≤0.05) among genotypes but not their interactions with tillage for Fusarium wilt and downy mildew reactions. All the genotypes showed less than 10% Fusarium wilt mortality indicating high levels of resistance. The mean downy mildew severity ranged from 1.3 in ILL-7991 to 2.6 rating in ILL6994. This study showed that both soil borne and foliar diseases could be a problem in conservation cropping system and continuous monitoring of diseases is essential to prioritize management practices in relation to conservation agriculture in Mediterranean type environments. Moreover, cool-season legume genotypes with disease resistance and high yield can be developed under conservation agriculture that could also serve traditionally tilled production systems. [Copyright &y& Elsevier]

Abstract: Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phenolic compounds, the latter known to have potential health benefits. Marama flours, sorghum meal, marama–sorghum composite flours and porridges were analysed for proximate composition, amino acid composition, energy value, fatty acid composition, total phenolic content and antioxidant activity. Compositing sorghum meal (70%) with marama flours (30%) significantly increased the protein and fat contents in flours and porridges. Energy values of marama–sorghum composite porridges were 11–24% higher than sorghum porridge. Lysine content was 3–4 times higher in marama–sorghum porridges than in sorghum porridge. There was an increase in oleic acid as sorghum meal was composited with marama flour. There was a positive correlation between the total phenolic content and antioxidant activity in all samples. Use of marama flour in sorghum composite flours and porridges improved the nutritional quality and antioxidant activity. [Copyright &y& Elsevier]

Abstract: Well-controlled technologies for seed treatment have become a necessity for the food industry. Instant controlled pressure drop treatment (DIC®) is a new and highly controlled process that combines steam pressure (up to 8bar) with heat (up to 170°C) for a short time (up to 3min). The end-product is a whole seed with a porous texture. The aim of this work was to evaluate the effect of this new (DIC) process on the contents of nutritionally active factors (NAFs) in soybean, lupin, lentil, chickpea and roasted peanut. Unprocessed (control) and processed (DIC treatment under different pressure and time conditions) ground samples were analysed for oligosaccharides, inositol phosphates, trypsin inhibitors and lectins. The effect of DIC treatment on NAFs in legume seeds has shown that this process considerably reduces most of these components; the optimum condition for DIC treatment in all the seeds was DIC-3 (6bar, 1min). The main advantages of DIC are its short processing time and the possibility of treating whole seeds for industrial applications. [Copyright &y& Elsevier]

Independent association between legume intake and systemic inflammation is not well documented. The traditional Iranian diet provides an opportunity to assess the association between legume intake and health outcomes. This study was carried out to examine legume consumption in relation to serum concentrations of adhesion molecules and inflammatory biomarkers among Iranian women. In this cross-sectional study, 486 Tehrani female teachers were investigated. A trained dietitian administered a validated semiquantitative FED for assessment of usual dietary intakes. Legume intake was calculated by summing up the consumption of lentils, peas, chickpeas', different kinds of beans including broad beans, and chickling yetch. To measure serum concentrations of adhesion molecules and inflammatory biomarkers, a fasting blood sample was taken. After statistically controlling for potential confounders, individuals in the highest tertile of legume intake had lower serum concentrations of E-selectin (percent difference between the lowest and highest tertile: -14.1 %; P = 0.04), soluble intercellular adhesion molecule-i (-20.3%; P < 0.01), and soluble vascular cell adhesion molecule-i (-i5.6%; P = 0.01) compared with those in the lowest tertile. Legume intake was inversely associated with serum concentrations of high sensitive ORE )hs-CRP), TNFα, and IL-6, even after controlling for potential confounders and dietary variables (percent difference between the lowest and highest tertile for hs-CRP: -39.2%, P < 0.001; for TNFα: -15.9%, P= 0.04; and for IL-6: -39.5%, P< 0.01). Legume intake and concentrations of serum amyloid A were not correlated. Legume consumption is inversely associated with serum concentrations of adhesion molecules and inflammatory biomarkers among Iranian women. [ABSTRACT FROM AUTHOR]

Abstract: Lentil (Lens culinaris Medik.) is a major winter-sown legume crop grown in the Mediterranean region, and has considerable importance as food and fodder. The SDS–PAGE and ISSR-PCR techniques were used to detect some biochemical and molecular markers associated with drought tolerance in six local and exotic genotypes of lentil (Sinai 1, Giza 9, L 9, L 16, L 20 and L 25) under rainfed conditions at El-sheikh Zowaid, North Sinai. Sinai 1 and L 25 gave the highest level of yielding capacity and could be considered as drought tolerant genotypes, while L 20 and L 9 as moderately sensitive ones. Seed proteins gave low levels of genetic diversity. Five ISSR primers were used and six bands considered as molecular markers for drought tolerant genotypes. [Copyright &y& Elsevier]

Abstract: Aims: To evaluate the association between total dietary fiber and its types and sources with the risk of MetS. Methods: This population-based cross-sectional study was conducted on a representative sample of 2457 adults (1327 male and 1130 female), aged 19–84 years. Dietary intake was assessed using a validated semiquantitative food-frequency questionnaire. Anthropometrics, blood pressure, and fasting blood glucose and lipids were measured according to standard protocols. The MetS was defined according to definition by Adult Treatment Panel III. Results: Multivariate-adjusted odds ratio of MetS between highest and lowest quartiles was 0.53 (95% CI: 0.39–0.74; P for trend <0.05) for total dietary fiber, 0.60 (0.43–0.84; P for trend <0.05) for soluble fiber, and 0.51 (0.35–0.72; P for trend <0.05) for insoluble fiber. Among sources of dietary fiber, fruit fiber (OR: 0.51; 95% CI: 0.37–0.72), cereal fiber (0.74; 0.57–0.97), and legume fiber (0.73; 0.53–0.99) were inversely associated with the risk of MetS, after adjustment for confounding factors. Intake of vegetable fiber and nut fiber were unrelated to the risk of MetS. Conclusions: Total dietary fiber, soluble- and insoluble fiber, fruit fiber, cereal fiber and legume fiber were associated with a protective effect for the presence of MetS among this Tehranian population. [Copyright &y& Elsevier]

Abstract: Marama bean (Tylosema esculentum) is a wild-growing legume adapted to semi-arid conditions in southern Africa. Both immature and mature seeds are used as food by locals and marama bean has potential as a crop plant. Physicochemical and histochemical methods were used to study the accumulation of nutrients and their localisation in immature and mature seeds. The immature seeds had a high content of moisture (67%) and protein (21%), and a low content of lipid (1.5%). At maturity, proteins formed spherical bodies that were embedded in a droplet lipid matrix. The mature seeds are exceptional as they have a high content of protein (32%) and lipid (40%) and no starch. Staining of polysaccharides indicated increases of pectin and cellulose during maturation, parallel with the general increase of cell wall thickness; however, lignin was absent. The content and distribution of protein, lipid and carbohydrates in immature and mature marama beans make this underutilised nutritive legume a prospective crop plant and interesting for food processing applications. [Copyright &y& Elsevier]

Abstract: Objectives: This study was to examine the association between frequency of legumes and soy products consumption and functional disability in older Korean women. Study design: Cross-sectional study. Data came from the 2005 Korea National Health and Nutrition Examination Survey (KNHANES). Subjects were 562 women aged 65 years and older living in the community. Main outcome measures: Frequency of legume consumption was obtained by using food frequency questionnaire and functional disability was assessed using the instrumental activities of daily living (IADL) and ADL scales. Poisson regression analyses were conducted to examine the association of frequency of legume and soy consumption with functional disability, controlling for covariates. Results: Dietary intake of legumes and soy products was associated with a significantly reduced risk of IADL disability after controlling for potential risk factors (p =0.002 for trend). Compared with women who consumed legumes and soy products <1 time per week, those who consumed ≥3 times per day had a reduced risk of IADL disability (prevalence ratio=0.70; 95% confidence interval: 0.51–0.96). In contrast, legumes and soy products consumption was not significantly associated with ADL disability. Conclusions: Frequent legumes and soy products consumption was inversely associated with IADL disability in older women. Further studies are needed to clarify the protective effect of legume consumption on functional disability in older people. [Copyright &y& Elsevier]

Abstract: The incorporation of ingredients like legume flour, concentrate or isolate in cereal-based matrices can lead to the production of nutritionally enhanced products like bread with high protein content. However, many ingredients currently available on the market have a large phytate to protein ratio resulting in reduced protein digestibility and minerals bioavailability. This work aimed to study the potential of supplementing bread with pea protein isolate having a low phytate to protein ratio produced by a novel ultrafiltration/diafiltration (UF/DF) process. Isolate was produced by extracting pea flour in water at room temperature and pH 7.5 followed by purification with UF/DF using 50 kDa hollow fibres membranes. Commercial wheat flour was then substituted at a 10% level (dry basis) with isolate in order to produce bread with protein content over 20%. Flour properties, dough mixing properties and bread characteristics were determined. Supplementing wheat flour with pea protein isolate did not affect damaged starch but slightly decreased falling number. Water absorption was increased for substituted flour while dough stability and development time were not affected. The addition of isolate caused a diminution of the minimum water content for dough formation under continuous water addition. Furthermore, higher maximum torque was observed for the substituted flour with corresponding lower water content at maximum torque. Substitution with pea protein isolate allowed to produce bread with protein content over 20% but induced a decrease in loaf specific volume compared to unsubstituted flour. However, the specific volume of bread substituted with pea protein was maintained over 4g cm-3, which should be considered as satisfactory by the consumers. Flour substituted with low phytate pea protein isolate produced by UF/DF showed a good bread-making potential when compared to unsubstituted flour. [Copyright &y& Elsevier]

Abstract: Phytic acid (PA), found in cereal and legume staple foods, is considered an antinutrient for iron (Fe) and zinc (Zn). Amongst numerous factors, temperature has a substantial effect on PA synthesis in seeds of legumes. PA, Fe, and Zn concentrations were determined for mature seeds of eleven lentil genotypes grown under simulated long term temperature regimes representative of Saskatoon, Canada (decreasing temperatures) and Lucknow, India (increasing temperatures). PA and Zn concentrations in lentil seeds were significantly higher in the rising temperature regime (8.8mg/g and 69mg/kg, respectively) than in the decreasing temperature regime (6.7mg/g and 61mg/kg, respectively). Fe concentrations followed the same trend (116 vs. 113mg/kg). The cooler temperatures of temperate summers might be an important factor in the production of seeds with lower PA concentrations. These results are relevant to the development of biofortification strategies aimed at lowering the PA content in staple crops. [Copyright &y& Elsevier]

Abstract: Image analysis system was used to provide geometric parameters of legume seeds, which are important for designing of engineering processes such as drying, milling, germination etc. Measured features of bean and lentil seeds were projected area, equivalent diameter, MaxFeret, MinFeret and thickness. Three approximation models (an oblate spheroid, two sphere segments and a triaxial ellipsoid) were used to evaluate volume and surface area of lentil and bean seeds of various varieties. The best approximation model was found as the triaxial ellipsoid and the oblate spheroid for bean varieties and two sphere segments for lentil varieties. From the model data estimated specific surface area were ranged from 5.1–5.8cm2/g for bean varieties and 11.57–11.95cm2/g for lentil varieties. Image analysis system provided fast and accurate values of important technological properties of legume such as geometric parameters, volume and surface area. [Copyright &y& Elsevier]

Abstract: In the present study we report the crude composition and several bioactive microconstituents content in cooked dry legumes, usually consumed in Mediterranean countries. The legumes studied were broad beans, chickpeas, two split peas varieties, two lentils varieties, pinto beans, black-eyed beans, five white beans varieties and white lupines. Crude protein, crude fibre and energy content ranged from 6.1% to 11.5%, 3.6% to 11.7%, and 103 to 155kcal/100g, respectively. Phytosterols concentrations ranged from 13.5 to 53.6mg/100g. Tocopherols and squalene were present at 0.26–1.78 and 0.12–1.74mg/100g, respectively. Legumes’ lipids were rich in alpha-linolenic acid which comprised 2.5–41.7% of fatty acids. Total phenolic content of the cooked legumes ranged from 11.8 to 25.9mg gallic acid equivalents/100g, simple polyphenols ranged between 0.32 and 2.4mg/100g and triterpenic acids between 0.34 and 8.5mg/100g, with lentils exhibiting the higher values in all cases. Among the simple polyphenols determined, flavonoids – mainly catechins-predominated in lentils and chickpeas, and phenolic acids in the rest of legumes. Nutritional evaluation concerning the daily intake of macro and micronutrients in relation to the consumption of cooked legumes is discussed. [Copyright &y& Elsevier]

Abstract: The folate content in some Egyptian foods was determined using RP-HPLC-FL. Trienzyme treatment was used for legumes, dienzyme treatment for cereals and starchy vegetables, and monoenzyme treatment for vegetables and fruits. The highest folate content (633μg/100g) was found in dried Jew’s mellow due to low water content, followed by legumes (e.g. 150μg/100g for chick peas) and leafy vegetables (100μg/100g). For other foods, folate content ranged from 10–90μg/100g. In all foods, the predominant folate form was 5-CH3–H4folate, except for dried Jew’s mellow, which contained more than 80% 10-HCO–PteGlu. Using folate data from our own analyses and food tables and food consumption data, the dietary folate intake per capita in Egypt was estimated. However, representative and validated food composition data for folate in Egyptian foods are needed for estimating and evaluating the adequacy of the population’s folate intake. [Copyright &y& Elsevier]

Abstract: Background: Fenugreek is a legume plant used as an ingredient of curry spice. Incidents of IgE-mediated food allergy to fenugreek have been reported. Coincidence with allergy to peanut, a major food allergen, seems to be common suggesting a rather high rate of cross-reactivity. Objective: Characterization of fenugreek allergens using patient sera and mass spectrometry-based proteomic analysis. Methods: Allergenic fenugreek proteins were detected by immunoblotting, using sera from 13 patients with specific IgE to peanut and fenugreek. IgE-binding proteins were analyzed by peptide mass fingerprinting and peptide sequencing. Results: A fenugreek protein quintet in the range from 50kDa to 66kDa showed high IgE-affinity, the protein at 50kDa reaching the strongest signals in all patients. Proteomic analyses allowed the classification of several fenugreek proteins to a number of allergen families. Fenugreek 7S-vicilin and 11S-legumin were partly sequenced and revealed considerable homologies to peanut Ara h 1 and Ara h 3, respectively. The presence of a fenugreek 2S albumin and pathogenesis-related (PR-10) plant pollen protein was assumed by database searching results. Conclusion: In this study, individual fenugreek proteins were characterised for the first time. Observed homologies to major peanut allergens provide a molecular explanation for clinical cross-reactivity. [Copyright &y& Elsevier]

Abstract: With nearly two million North Americans suffering gluten intolerance, the objective of this study was to develop gluten-free, pulse-based cracker snacks that exploit the anti-allergenic and health-enhancing nature of pulses ingredients. Nine commercially available pulse fractions (chickpea, green and red lentil, yellow pea, pinto and navy bean flours and pea protein, starch and fibre isolates) were evaluated in a model cracker formulation. Early prototype crackers exhibited light colour, good flavour, and crisp texture. Based on its acceptability data, processing characteristics and consultation with an industry partner, the chickpea cracker formulation was advanced to a commercial-scale processing trial. The physical and nutritional characteristics of these pulse crackers were similar to existing products on the market. The products were scored highly during consumer acceptance testing. Interestingly, the % daily values per serving of iron in the chickpea crackers were 3–6 times higher than existing products. Based on these findings, pulse-based, gluten-free crackers have good potential for both consumer appeal and imparting health benefits. [Copyright &y& Elsevier]

Abstract: Despite their demonstrated health benefits, consumption of pulses in Western societies has traditionally been low. This is, in part, due to the perception that pulses cause flatulence and gastrointestinal upset. This randomized, double-blind placebo-controlled, cross-over study assessed the impact of 28 consecutive days consumption of 100g dry weight Kabuli chickpeas, green Laird lentils, and green peas, in comparison to a potato control, on perceived flatulence, abdominal comfort, bowel movements and overall gastrointestinal function using a questionnaire with yes/no and visual analog rankings, in 21 healthy males between the ages of 19–40. Questionnaires were completed during three phases (PRE, EARLY, LATE) of each treatment period. Chi-square (occurrence) and Wilcoxon test (severity rank) analyses revealed minor changes in occurrence and/or severity of flatulence and abdominal comfort, but no changes in overall gastrointestinal function. These results demonstrate that pulses containing oligosaccharides are well tolerated with negligible perceived changes in flatulence and overall gastrointestinal function when incorporated into the diet of healthy adult males. [Copyright &y& Elsevier]

Abstract: Lactobacillus plantarum C48 and Lactococcus lactis subsp. lactis PU1, previously selected for the biosynthesis of γ-aminobutyric acid (GABA), were used for sourdough fermentation of cereal, pseudo-cereal and leguminous flours. Chickpea, amaranth, quinoa and buckwheat were the flours most suitable to be enriched of GABA. The parameters of sourdough fermentation were optimized. Addition of 0.1mM pyridoxal phosphate, dough yield of 160, inoculum of 5×107 CFU/g of starter bacteria and fermentation for 24h at 30°C were found to be the optimal conditions. A blend of buckwheat, amaranth, chickpea and quinoa flours (ratio 1:1:5.3:1) was selected and fermented with baker''s yeast (non-conventional flour bread, NCB) or with Lb. plantarum C48 sourdough (non-conventional flour sourdough bread, NCSB) and compared to baker''s yeast started wheat flour bread (WFB). NCSB had the highest concentration of free amino acids and GABA (ca. 4467 and 504mg/kg, respectively). The concentration of phenolic compounds and antioxidant activity of NCSB bread was the highest, as well as the rate of in vitro starch hydrolysis was the lowest. Texture analysis showed that sourdough fermentation enhances several characteristics of NCSB with respect to NCB, thus approaching the features of WFB. Sensory analysis showed that sourdough fermentation allowed to get good palatability and overall taste appreciation. [Copyright &y& Elsevier]

Abstract: The effect of replacement of soybean meal (SBM) by the velvet bean meal (VBM) as an alternative protein ingredient on the growth performance of broiler birds was investigated. The seed materials of velvet bean (VB) [Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck], an under-utilized food legume collected from South India, was found to contain appreciable levels of proteins (265g/kg DM); lipid (65.1g/kg DM); Neutral Detergent Fiber (84.3g/kg DM) and ash content (49.2g/kg DM). Soaking in sodium-bi-carbonate solution+autoclaving treatment was found to cause substantial reduction on the levels of antinutritional compounds such as tannins (75%), L-Dopa (81%), phytic acid (70%), raffinose (92%), stachyose (89%), verbascose (71%), haemagglutinating activity (75%), trypsin inhibitor activity (78%) and α-amylase inhibitor activity (77%) without affecting the nutritional quality of VB seeds. Such processed VBM was incorporated as an alternative protein source by replacing the SBM protein at 0, 20, 40, 60, 80 and 100% levels in the commercial type broiler diets. Replacement of SBM up to 40% level with VBM as an alternative protein ingredient in the poultry diet, which corresponds to the inclusion of VBM up to 15.7% in the starter feed and 11% in the finisher phase poultry feed, exhibited better growth performance of the broiler birds without any adverse effects. [Copyright &y& Elsevier]

Abstract: Current methods of evaluating cooking quality of grain legumes are inefficient and costly. As a result, breeders tend to delay cooking quality evaluations until late in the breeding process after the number of breeding lines has been markedly reduced. Cooking quality evaluations conducted earlier in the process, when genetic variation for these traits is high and can be exploited by selection, would maximize the probability of developing cultivars with greater functionality and consumer acceptability. This study aimed to develop a rapid, low-cost screening method to evaluate the cooking quality attributes of cowpea (Vigna unguiculata L. Walp.) dry grain. Replicate samples (5g) of 56 genetically diverse cowpea cultivars grown in either one or two environments, were soaked for 16h, boiled for 27min, and grain and their broth separated for evaluation. The samples were evaluated in batches of 25 and were subjectively rated on a 1–5 scale for cooked doneness, tactile texture, aroma intensity and opacity of the broth. Water absorption, seed splitting, and soluble solid loss were also determined. The method differentiated the cowpea samples in terms of cook doneness, tactile texture, bean and broth aroma and broth opacity. Cooked properties showed significant correlations with each other, but did not correlate with either uncooked grain size or seed coat color. Compression force determined with a texture analyzer (TA) and cooking times from the Mattson Bean Cooker (MBC) significantly correlated with doneness and tactile texture ratings done with the rapid technique, confirming the applicability of the subjective ratings. A procedure to determine solid losses during cooking using a refractometer, instead of the time-consuming oven-drying method, saved time and showed significant promise. The rapid cooking method requires 2h on the first day (sample preparation and soaking) and 5h on the second day (cooking and evaluation) to evaluate 25 samples (1 rep). The method is efficient, repeatable and uses inexpensive equipment and materials. It provides descriptive information on aroma and organoleptic properties and differentiates cowpea cultivars based on several important cooking properties. This method should be a useful tool for selecting cowpea breeding lines with desirable cooking characteristics and it should be possible to extend the method to other grain legumes with only slight modification. This method may also be useful in preliminary determinations of whether specific lots of grain meet specifications for purchase and processing. [Copyright &y& Elsevier]

Abstract: Dehydrated foods are specially designed for patients with mastication or/and deglutition problems. This study has assessed the effects of soaking, cooking and industrial dehydration treatments on antinutrient factors and also on protein digestibility in legume flours (chickpea, lentil and bean). A general decline of phytic acid was observed during dehydration, being the most accentuated in case of lentil (44%), followed by white beans and pink-mottled cream beans. Beans were the legumes that showed the highest levels of enzyme inhibitors and lectins, however processing such as cooking and dehydration significantly reduced (p <0.05) their levels further to negligible concentrations. The dehydration did not cause further effects than ordinary cooking in reduction of the concentration of polyphenolic compounds of flours. However, a higher increase of in vitro protein digestibility (IVPD) was produced by dehydration in all legumes from 12% to 15%. Thus, dehydrated legume flours could be considered ready-to-use for special meals to specific populations. [Copyright &y& Elsevier]

Many of the world''s most important food legumes are grown in arid and semi-arid regions of Africa and Asia, where crop productivity is hampered by biotic and abiotic stresses. Until recently, these crops have also suffered from a dearth of genomic and molecular-genetic resources and thus were ‘orphans’ of the genome revolution. However, the community of legume researchers has begun a concerted effort to change this situation. The driving force is a series of international collaborations that benefit from recent advances in genome sequencing and genotyping technologies. The focus of these activities is the development of genome-scale data sets that can be used in high-throughput approaches to facilitate genomics-assisted breeding in these legumes. [Copyright &y& Elsevier]

Background: Fenugreek is an ingredient in Indian-style spiced foods. Reports of adverse reactions reflect a trend toward a more international cuisine. Fenugreek allergy has not been systematically investigated so far. Objective: Study the allergenicity and antigenicity of fenugreek proteins using patient sera and a newly developed polyclonal antifenugreek antibody. Methods: Allergenic fenugreek proteins were identified by immunoblotting, using sera from 29 patients with specific IgE to peanut and other legumes. In addition, 2 patients were evaluated by skin prick test and open food challenge with native fenugreek powder. Spiced and flavored food products were analyzed for fenugreek by semiquantitative IgE and IgG immunoblotting. Results: High levels of specific IgE to both peanut and fenugreek were seen in most sera. Fenugreek sensitization is believed to be a consequence of cross-reactivity in patients with peanut allergy. Primary fenugreek allergy was suspected in only 1 case. The fenugreek dose eliciting objective symptoms was about 2 mg in the open food challenge. Major fenugreek allergens were identified at 50, 52, and 74 kd and peanut proteins at 22, 36, and 40 kd. A specific polyclonal antifenugreek antibody was found suitable for food analysis. In a food survey, about 1/3 of the fenugreek-containing products were labeled correctly. Conclusion: Fenugreek seed powder, an ingredient in spiced foods, contains several potential allergens. There is evidence for a high rate of cross-reactivity to peanut. [Copyright &y& Elsevier]

Abstract: The free and protein amino acids of nine different genotypes of grass pea (Lathyrus sativus L.) seeds were analysed by HPLC with pre-column PITC (phenyl isothiocyanate) derivatisation. Among the free amino acids, homoarginine was quantitatively the most important (up to 0.8% seed weight) and stable while the neuro-excitatory amino acid β-ODAP (β-N-oxalyl-l-α,β-diaminopropionic acid) showed highest variation (0.02–0.54%) in the nine genotypes examined. Among protein amino acids, glutamic acid was quantitatively most significant, followed by aspartic acid, arginine, leucine, lysine and proline. The sulphur amino acid, methionine, showed the lowest concentration in all the L. sativus genotypes, and also in lentil (Lens culinaris) and in soybean (Glycine max) seeds analysed at the same time. [Copyright &y& Elsevier]

Abstract: The effects of soaking, boiling and steaming processes on the total phenolic components and antioxidant activity in commonly consumed cool season food legumes (CSFL’s), including green pea, yellow pea, chickpea and lentil were investigated. As compared to original unprocessed legumes, all processing steps caused significant (p <0.05) decreases in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH) in all tested CSFL’s. All soaking and atmospheric boiling treatments caused significant (p <0.05) decreases in oxygen radical absorbing capacity (ORAC). However, pressure boiling and pressure steaming caused significant (p <0.05) increases in ORAC values. Steaming treatments resulted in a greater retention of TPC, DPPH, and ORAC values in all tested CSFL’s as compared to boiling treatments. To obtain cooked legumes with similar palatability and firmness, pressure boiling shortened processing time as compared to atmospheric boiling, resulted in insignificant differences in TPC, DPPH for green and yellow pea. However, TPC and DPPH in cooked lentils differed significantly between atmospheric and pressure boiling. As compared to atmospheric processes, pressure processes significantly increased ORAC values in both boiled and steamed CSFL’s. Greater TPC, DPPH and ORAC values were detected in boiling water than that in soaking and steaming water. Boiling also caused more solid loss than steaming. Steam processing exhibited several advantages in retaining the integrity of the legume appearance and texture of the cooked product, shortening process time, and greater retention of antioxidant components and activities. [Copyright &y& Elsevier]

Abstract: Cereal porridges have low energy and nutrient density because of its viscosity. The objective of the present study was to evaluate the effect of irradiation on the reduction of viscosity and on the increasing solid content of cereal porridge. Four cereals, wheat, rice, maize (the normal starchy type) and waxy rice, were used in this study. The porridge with 3000cP was individually prepared from cereal flour, gamma-irradiated at 20kGy and tested. Gamma irradiation of 20kGy was allowed that the high viscous and rigid cereal porridges turned into semi-liquid consistencies. The solid contents of all porridges could increase by irradiation, compared with non-irradiated ones. No significant differences of starch digestibility were observed in all cereal porridge samples. The results indicated that gamma irradiation might be helpful for improving energy density of cereal porridge with acceptable consistency. [Copyright &y& Elsevier]

Abstract: The cooking time of three varieties of cowpea (Vigna unguiculata) were determined by sudden and rapid decrease in the temperature (quenching) of boiling cowpea seeds, by the addition of water at a lower temperature. The varieties of cowpea used were, ‘Sokoto white’, ‘Potesco white’ and ‘Ife brown’. The results showed that quenching with water at a temperature of about 62 °C produced the maximum reduction in the cooking time for all the varieties. ‘Sokoto white’ which exhibited the longest cooking time among the cowpea varieties considered showed about 29% reduction in total cooking time while ‘Ife brown’ with the shortest cooking time showed a percentage reduction of about 13%. When the study was extended to another legume, pigeon pea (Cajanus cajan) which has a very long cooking time relative to most cowpea varieties, a 40% reduction in cooking time was observed. However, cooking the varieties with trona, ‘Sokoto white’ and ‘Ife brown’ showed 26% and 30% reduction in cooking time respectively, while the pigeon pea showed 25% reduction. [Copyright &y& Elsevier]

Abstract: Domestic processing effects on available carbohydrate contents and starch digestibility of black grams and chick peas were investigated. The food legumes were soaked in tap water and alkaline solution of sodium bicarbonate at 30 and 100°C for 1–2h before cooking under pressure. Total soluble sugars, reducing sugars and starch contents of black grams and chick peas were 9.64% and 9.83%, 0.78% and 0.83%, 43.0% and 44.3%, respectively. All these available carbohydrate contents of black grams and chick peas were reduced to various extents as a result of soaking and cooking. At 30°C, 4.46% of total soluble sugars, 3.84% of reducing sugars and 6.86% of starch contents were reduced on soaking the black grams in tap water for 1h. Available carbohydrate contents were further reduced when soaking time and temperature of the food legumes was increased before cooking. About 3.43–25.0% of total soluble sugars and 4.26–22.7% of starch contents were lost on soaking black grams and chick peas in tap water and sodium bicarbonate solution. Maximum amounts of total soluble sugars (28.5–59.6%) and starch contents (29.9–67.4%) were lost on cooking the water- and alkali-soaked food legumes. However, these losses were comparatively less with the water soaking process. Besides these losses, starch digestibilities of black grams and chick peas were markedly improved as a result of cooking. However, no appreciable improvement in the starch digestibility was observed after soaking these food legumes in water or alkaline solution. [Copyright &y& Elsevier]

Abstract: The proximate composition, mineral constituents and amino acid profile of four important legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their nutritional performance. Significant (P <0.05) variations existed among the legumes with respect to their proximate composition, mineral constituent and amino acid profile. Lentil was found to be a good source of protein, while cowpea was good in ash among the grain legumes tested. All four types of legumes were also better suppliers of mineral matter, particularly potassium, phosphorus, calcium, copper, iron, and zinc. However, the concentrations of various mineral constituents was not in good nutritional balance. It was concluded that the four legumes tested were rich in lysine, leucine and arginine and can fulfil the essential amino acid requirement of human diet except for S-containing amino acids and tryptophan. In order to make good, the deficiency of certain essential amino acids in legume protein, they must be supplemented with other vegetables, meat and dairy products (e.g., Whey, yogurt). [Copyright &y& Elsevier]

Abstract: Extracts prepared from legume seeds (faba bean, broad bean, pea, lentil, bean) were examined for their astringency and proteins precipitation activity. The sensory astringency of this material was evaluated using the method of sensory scaling and expressed as sensation of astringency indices (SAI). Proteins precipitation activity of extracts was estimated spectrophotometric methods. The HPLC analysis was performed for determined individual phenolic compounds in the extracts. The statistical analysis of the results indicated a statistically significant correlation between SAI and proteins (BSA and HSPs) precipitation capacity of samples. The HPLC analysis of the extracts demonstrated the presence of low-molecular phenolic substances such as flavonoids (quercetin, kaempferol) and phenolic acids (p-coumaric, ferulic sinapic). [Copyright &y& Elsevier]

Abstract: One limitation to the use of sorghum as a food is that its proteins become more indigestible on wet-cooking, primarily through the formation of disulphide-linked enzymatically resistant protein polymers. Irradiation can modify bonds involved in protein secondary structure. The effects of irradiation (10 and 50 kGy) of dry and wet sorghum and maize flours on the digestibility and solubility of their proteins, when further cooked into porridge, were investigated. Irradiation of sorghum flour, followed by cooking, alleviated the adverse effect of cooking on sorghum protein digestibility. Maize porridge digestibility was unaffected by irradiation of dry flour but decreased with wet-irradiation. Increase in digestibility was not accompanied by an increase in protein solubility, suggesting that it was probably related to modification of protein structure, allowing better access to proteolytic enzymes. Maillard reactions and protein aggregation, at high doses, negatively affected digestibility. Polyphenols influenced the effects of irradiation. [Copyright &y& Elsevier]

Abstract: Thermal heat processing effects were investigated on antinutrients, protein and, starch digestibility of black grams, chick peas, lentils, red and white kidney beans. The tannin and phytic acid contents in these five food legumes ranged from 770–1100 mg/100 g to 970–1440 mg/100 g, respectively, whereas protein and starch digestibilities of the raw food legumes were 33.0–37.6% and 36.8–42.0%, respectively. Reduction in the levels of antinutrients, along with an improvement in protein and starch digestibility, was observed after cooking these food legumes. Antinutrient, including tannin (33.1–45.7%) and phytic acid (28.0–51.6%) contents, were reduced by different thermal heat treatments (121AC10, 121AC20, 121AC40, 121AC60, 121AC90, 128AC20). Maximum improvement in protein (95.7–105%) and starch (117–138%) digestibilities was observed on cooking these food legumes at 121 °C for 10 min (121AC10). However, ordinary cooking resulted in improvement of protein and starch digestibilities of the food legumes by 86.0–93.3% and 84.0–90.4%, respectively. [Copyright &y& Elsevier]

Effects of soaking and cooking methods were studied on neutral detergent fibre (NDF), acid detergent fibre (ADF), cellulose, hemicellulose and lignin contents of five food legumes. Black grams, chickpeas, lentils, and red and white kidney beans were soaked in tap water and sodium bicarbonate solution (1% w/v). Slight but significant increases in ADF (0.85–4.57%) and cellulose (3.44–6.59%) were observed on soaking food legumes in tap water. Soaking in sodium bicarbonate solution led to an appreciable increase of hemicellulose (44.4–58.9%) and cellulose (5.67–12.5%) but lignin contents remained unchanged. The dietary fibre components were variously reduced up on cooking the water-presoaked legumes by three different methods. However, pressure cooking showed a more pronounced effect on the reduction of these dietary fibre components than ordinary or microwave cooking methods. Pressure cooking caused reductions in NDF (28.5–35.3%), ADF (11.6–23.9%), cellulose (17.0–35.8%) and hemicellulose (37.6–42.4%) whereas increase in lignin content (15.2–27.8%) was observed. Reduction in hemicellulose was distinctly greater than that of cellulose content as a result of cooking the food legumes by these three cooking methods. [Copyright &y& Elsevier]

In this work, the hydration and cooking of common chickpeas (Cicer arietinum) for different hydration degrees were studied. Kinetic models for both cases were developed to describe the evolution of the hydration and the sigmoid-shaped curve of the cooking process. The different cooking times of soaked samples were compared; this included cooking times of unsoaked samples treated with high pressure in the range 275–690 MPa. From the results, it was observed that lower cooking time corresponded to the soaked samples and that the cooking time decreased as soaking time increased. Improvement in the cooking process was not observed with high-pressure treatment, in which the observed cooking times were high and corresponded to values analogous to samples soaked for 90 min. [Copyright &y& Elsevier]

Effects of soaking and cooking methods were studied on neutral detergent fibre (NDF), acid detergent fibre (ADF), cellulose, hemicellulose and lignin contents of five food legumes. Black grams, chickpeas, lentils, and red and white kidney beans were soaked in tap water and sodium bicarbonate solution (1% w/v). Slight but significant increases in ADF (0.85–4.57%) and cellulose (344–6.59%) were observed on soaking food legumes in tap water. Soaking in sodium bicarbonate solution led to appreciable increase of hemicellulose (44.43–58.86%) and cellulose (5.67–12.5%) but lignin contents remained unchanged. The insoluble dietary fibre components were reduced to various contents on cooking water-presoaked legumes, by three different methods. However, pressure cooking showed a more pronounced effect on the reduction of these insoluble dietary fibre components than ordinary and microwave cooking methods. Pressure cooking caused reduction in NDF (28.5–35.3%), ADF (11.6–21.8%), cellulose (17.0–35.8 and hemicellulose (37.5–42.4%) whereas increase in lignin content (15.2–27.8%) was observed. Reduction in hemicel1ulose content was distinctly more than cellulose content as a result of cooking the food legumes by these three cooking methods. [Copyright &y& Elsevier]

Studies evidence based on epidemiologic studies on ability of cereals and legumes to reduce risk of chronic disease. Dietary fiber and heart disease; Dietary fiber and colorectal cancer and other types of cancer; Inverse association of whole grains and coronary heart disease; Legumes and chronic disease.

Discusses the nutritional profiles and health effects of soy beans and legumes. Minor dietary role in Western countries; Characteristics of isoflavones found in soybeans; Potential of soy foods to prevent and treat cancer and osteoporosis; Potential to reduce development of prostate cancer; Increase of bone mineral density in postmenopausal women.

Investigates the effect of feeding peas and chickpeas processed by boiling or extrusion on growth performance, plasma cholesterol concentrations and organ weights of rats. Indication that sulfur amino acid are the limiting amino acids in legumes; Effect of processing methods to cholesterol-lowering ability; Effectiveness of methods.