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Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes.
- Source :
-
Food Chemistry . Sep2018, Vol. 260, p317-326. 10p. - Publication Year :
- 2018
-
Abstract
- Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05–42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78–2.23 g/100 g DW. Soybean and black soybean had the highest fat contents (14.13–22.19 g/100 g DW). Broad beans had the highest unsaturated fatty acids (83.57–89.01 g/100 g fatty acid), particularly rich in α-linolenic and linoleic acid. The highest and the lowest dietary fiber were found in red kidney beans (35.36 g/100 g DW) and mung beans (22.77 g/100 g DW), respectively. Except for soybean and white kidney bean, 6 major anthocyanins in the legumes samples were identified. The soybean contained the highest total tocopherols content (90.40–120.96 μg/g dry weight of beans), followed by black soybean (66.13–100.76 μg/g DW). The highest carotenoids were found in lentils (4.53–21.34 μg/g DW) and red kidney beans (8.29–20.95 μg/g DW). [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 260
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 129273988
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.03.148