Legumes contain high amount of essential nutrients. It is the cheapest source of protein for the millions of people in developing countries. However, this interesting crop contains nutritional constraints, which reduce the bioavailability of both macronutrient and micronutrient, and limits its utilization in household and industrial level. The main nutritional constraints commonly found in legumes are trypsin inhibitor, protease inhibitor, oxalate, phytic acid, saponin, tannins, polyphenol lectins, and flatulence causing oligosaccharides. Some of this nutritional constraint reduces mineral bioavailability and absorption, protein and starch digestibility. This causes both macronutrients and micronutrients malnutrition among people those consumed as stable food. Furthermore, continuous consumption of nutritional constraints threats health of consumer. To eliminate the problem of nutritional constraints and enhance nutritional values of legumes, various processing techniques and method are used. These techniques are soaking, boiling, roasting fermentation and germination, were used since ancient time. Today, besides them the novel food processing technology such as microwave cooking, autoclaving cooking, and extrusion cooking are used. However, still further research is needed to reduce the level of to reduce the level of nutritional constraints in legumes food. Therefore, this review aimed to update information of nutritional constraints of legumes and role novel food processing technologies to enhance their nutritional values of legumes.
| Published in | Advances (Volume 2, Issue 3) |
| DOI | 10.11648/j.advances.20210203.11 |
| Page(s) | 30-43 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Nutritional Constraints, Novel Food Processing Technology, Nutritional Values
| [1] | Abbas, Y. and Ahmad, A. (2018). Impact of Processing on Nutritional and Antinutritional Factors of Legumes: A Review. Annals. Food Science and Technology, 19 (2): 195-210. |
| [2] | Abd El-Hady EA, Habiba RA. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. Lebensm. Wiss. U. Technol. 2003; 36: 285293. |
| [3] | Abul-Hamd E Mehanni, Mohamed A Sorour, Hussien Abd El-Galel and Walaa K Ahmed (2017). Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes. BAOJ Food Sciece &Technology 1: 005. |
| [4] | Acuña, H., Concha, A., and Figueroa, M. 2008. Condensed tannin concentrations of three lotus Species Grown in Different Environments. Chilean Journal. Agriculture Research. 68: 31-41. |
| [5] | Adebowale Y, Adeyemi A, Oshodi A. Variability in the physicochemical, nutritional, and antinutritional attributes of six Mucuna species. Food Chemistry 2005; 89: 37-48. |
| [6] | Ahmad A, Masud T, Khalid N, Hayat I, Siddique F, Ali Muhammad. Effect of flour processing on the quality characteristics of a soya based beverage. International Journal of Food Science and Nutrition 2012; 63 (8): 940-946. |
| [7] | Akande KE, Doma UD, Agu HO and Adamu HM 2010. Major anti-nutrients found in plant protein sources: their effect on nutrition. Pakistan Journal of Nutrition 9 (8): 827832. |
| [8] | Akhtar, Muhammad Shoaib, Israr, Beenish, Bhatty, Nighat and Ali, Amanat (2011) 'Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistan Vegetables and Beans', International Journal of Food Properties, 14: 1, 241—249. |
| [9] | Akibonde S and Maredia M. 2011. Global and regional trends in production, trade, and consumption of food legume crops. 83 pp. East Lansing, MI, USA: Department of Agricultural, Food and Resource Economics, Michigan State University. East Lansing, MI, USA, 2011. |
| [10] | Alekhya. G, Deepika. T and Devindra. S (2019). Food Processing Methods and Their Effects on Oligosaccharide Content of Commonly Consumed Legumes. IJCAS, Vol. 9, Issue, 02 (A), pp. 359-36. |
| [11] | Almeida Sá, Yara Maria Franco Moreno & Bruno Augusto Mattar Carciofi (2019): Food processing for the improvement of plant proteins digestibility, Critical Reviews in Food Science and Nutrition. |
| [12] | Alonso R, Aguirre A, Marzo F (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry 68 (2): 159-165. |
| [13] | Ancona B.-D., Gallegos-Tintoré, S., Delgado-Herrera, A., Pérez-Flores, V., Castellano Ruelas, A., Chel-Guerrero, L. (2008). Some physicochemical and antinutritional properties of raw flours and protein isolates from Mucuna pruriens (velvet bean) and Canavalia ensiformis (Jack bean). International Journal of food science and technology, 43, 816-823. |
| [14] | Andrianirina J Nutritional and anti-nutritional characterization of legume seeds consumed in Androy. (DEA thesis in Biochemistry Applied to Food Science and based food products. Food Science and Nutrition. 2015; 4 (3): 441-55. |
| [15] | Apenten R. K. O and Mahadevan K. (1999). Heat Stability and the Conformational Plasticity of the Kunitz Trypsin Inhibitor. Journal of Food Biochemistry 23 (2), 209-224. |
| [16] | Ashoka P, Meena RS, Kumar S, Yadav GS, Layek J (2017). Green nanotechnology is a key for eco- friendly agriculture. J Clean Prod 142: 4440–4441. |
| [17] | Awan, J. A. and Anjum, F. M. Food Toxicology. Unitech Communication, Faisalabad. Pakistan. 2010. |
| [18] | Aykroyd W, Doughty J, (1982) Legumes in Human Nutrition. Rome: Food and Agriculture Organization of the United Nations. |
| [19] | Belitz, H. D., and Weder, J. K. P. Protein inhibitors of hydrolases in plants foodstuffs. Food Reviews International, 1990; 6, 151–211. |
| [20] | Bender, D. A. (2006). Benders dictionary of nutrition and food technology (8th edition). Abington: Wood head Publishing & CRC Press. |
| [21] | Bharathi Raja Ramadoss1and Arun S. K Shunmugam (2014). Anti-dietetic factors in legumes - local methods to reduce them. e-ISSN 2320 –7876 www.ijfans.com Vol. 3, Iss. 3. |
| [22] | Bhat A. Kannan Birbal Singh O. P. Sharma (2013) Value Addition of Feed and Fodder by Alleviating the Antinutritional Effects of Tannins. Agriculture Research 2 (3): 189–206. |
| [23] | Black RE, Allen LH, Bhutta ZA, Caulfield LE, de Onis M, Ezzati M, Mathers C, Rivera J (2008). Maternal and child undernutrition: global and regional exposures and health consequences. The Lancet 371 (9608): 243-260. |
| [24] | Blackmon, James P. Muir, Roger D. Wittie, David H. Kattes & Barry D. Lambert (2016) Effects of simulated and insect herbivory on nitrogen and protein precipitable phenolic concentrations of two legumes, Journal of Plant Interactions, 11: 1, 61-66. |
| [25] | Burbano C, Muzquiz M, Osagie A, Ayet G, Cuadrado C (1995) Determination of phytate and lower inositol phosphates in Spanish legumes by HPLC methodology. Food Chemistry, 62: 321–326. |
| [26] | Carvalho, C. W. P. & Mitchelle, J. R. (2000). Effect of sugar on the extrusion of maize grits and wheat flour. International Journal of Food Science and Technology, 35, 569–576. |
| [27] | Chathuni, J., Rizliya, V., Afka, D. and Ruksheela, B. (2018). Cowpea: An Overview on its Nutritional facts and Health benefits. Journal of the Science of Food and Agriculture, 3 (2): 35. |
| [28] | Cristina Martínez-Villaluenga, Juana Frias & Concepción Vidal-Valverde (2008) Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?, Critical Reviews in Food Science and Nutrition, 48: 4, 301-316. |
| [29] | Day, L. (2013). Proteins from land plants–potential resources for human nutrition and food security. Trends in Food Science & Technology, 32, 25–42. |
| [30] | Der Ven, C., Matser, A. M., & Van den Berg, R. W. (2005). Inactivation of soybean trypsin inhibitors and lipoxygenase by high-pressure processing. Journal of Agricultural and Food Chemistry, 53 (4), 1087–1092. |
| [31] | Diouf, A., Fallou, S., Birama, S., Cheikh, N., Seynabou, M. F. and Nicolas, C. A. (2019). Pathways for Reducing Anti-Nutritional Factors: Prospects for Vigna unguiculata. Journal of Nutritional Health & Food Science, 157: 1-10. |
| [32] | Doss, A., Pugalenthi, M., Vadivel, V. G., Subhashini, G. and Anitha Subash, R (2011). Effects of processing technique on the nutritional composition and antinutrients content of under –utilized food legume Canavalia ensiformis L. DC. International Food Research Journal 18 (3): 965-970. |
| [33] | Egbe, I. A., & Akinyele, I. O. (1990). Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus). Food Chemistry, 35, 81–87. |
| [34] | Egli I, Davidsson I, Juillerat MA, Barclay D, Hurrell RF (2002). The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. Journal of Food Science 67 (9): 3484-3488. |
| [35] | Egounlety, M. and Aworh, O. C. 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean, cowpea and ground bean. Jounal. Food Engineering. 56: 249–254. |
| [36] | El-Adawy TA (2002) Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L) undergoing different cooking methods and germination. Plant Foods for Human Nutrition 57 (1): 83-97. |
| [37] | Elgailani and Ishak (2016). Methods for Extraction and Characterization of Tannins from Some Acacia Species of Sudan. Pakistan. Journal. Analytical. Environmental. Chemistry. Vol. 17, No. 1. 43–49. |
| [38] | Erbersdobler, H. F., Barth, C. A., & Jahreis, G. (2017). Legumes in human nutrition. Nutrient content and protein quality of pulses. Ernahrungs Umschau International, 64 (9), 134–139. |
| [39] | FAO, WHO. The State of Food Security and Nutrition in the World 2017. Building Resilience for Peace and Food Security 2017. http://www.fao.org/3/a-I7695e. |
| [40] | FAO. 2016. Pulses: Nutritious Seeds for a Sustainable Future. [Online] Available: http://www.fao.org/3/a-i5528e.pdf [2017 Feb. 05]. |
| [41] | Farag, M. D. E. H. (1989). Radiation deactivation of antinutritional factors: trypsin inhibitor and hemagglutinin in soybeans. Egyptian Journal of Radiation Sciences and Applications, 6, 207–215. |
| [42] | Felix, J. P., and Mello, D. (2000). Farm Animal Metabolism and Nutrition. United Kingdom: CABI. |
| [43] | Fereidoon S (2012). Antinutrients and Phytochemicals in Food. Developed from a symposium sponsored by the Division ofAgricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinoi. ACS symposium series, ISSN 0097-6156; 2. |
| [44] | Fereidoon S. (2014). Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods. Applied Microbiological Biotechnology 97: 45–55. |
| [45] | Fleck, J. D., Betti, A. H., Da Silva, F. P., Troian, E. A., Olivaro, C., Ferreira, F., & Verza, S. G. (2019). Saponins from Quillaja saponaria and Quillaja brasiliensis: Particular chemical characteristics and biological activities. Molecules, 24 (1), 171. |
| [46] | Foyer CH, Lam H-M, Nguyen HT, Siddique KHM, Varshney RK, Colmer TD, et al. Neglecting legumes has compromised human health and sustainable food production. Nature Plants. 2016; 2: 16112. |
| [47] | Frias K, Vidal-Valverde C, Sotomayer C, Diaz-Pollan C, Urbano G (2000) Influence of processing on available carbohydrate content and anti nutritional factors of chickpeas. Eur Food Res Technol 210: 340–345. |
| [48] | Frutos, P., Hervas, G., Giráldez, F. J., & Mantecón, A. R. (2004). Tannins and ruminant nutrition. Spanish Journal of Agricultural Research, 2 (2), 191–202. |
| [49] | Garcı ́a-Estepa, R. M., Guerra-Hernández, E., & Garcı ́a-Villanova, B. (1999). Phytic acid content in milled cereal products and breads. Food Research International, 32 (3), 217–221. |
| [50] | Gebrelibanos M, Tesfaye D, Raghavendra Y and Sintayeyu B. Nutritional and Health Implications of Legumes. Int J Pharm Sci Res 2013; 4 (4); 1269-1279. |
| [51] | Geddawy M. A. U., M. A. Sorour, S. H. Abou-El-Hawa, and E. M. M Taha (2019). Effect of domestic processing and microwave heating on phenolic compounds and tannins in some oil seeds.: SVU-International Journal of Agricultural Sciences, 1 (2): 23-32. |
| [52] | Geetanjali Kaushik, Poonam Singhal, Shivani Chaturvedi (2018). Food Processing for Increasing. |
| [53] | Gemede, H. F., & Ratta, N. (2014). Antinutritional factors in plant foods: Potential health benefits and adverse effects. International Journal of Nutrition and Food Sciences, 3 (4), 284–289. |
| [54] | Getachew T. 2019. Pulse Crops Production Opportunities, Challenges and Its Value Chain in Ethiopia: A Review Article. Journal of Environment and Earth Science, 9: 1. |
| [55] | Gibson RS, Perlas L and Hotz C (2006). Improving the bioavailability of nutrients in plant foods at the household level. Process Nutrition Sociology. 65: 160–168. |
| [56] | Gibson, R. S., Bailey, K. B., Gibbs, M., & Ferguson, E. L. (2010). A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability. Food and Nutrition Bulletin, 31 (2 suppl 2), S134–S146. |
| [57] | Gilani, G. S. 2012. Background on international activities on protein quality assessment of foods. British Journal of Nutrition 108 (S2): S168–S18. |
| [58] | Grases, F., Prieto, R. M., & Costa-Bauza, A. (2017). Dietary phytate and interactions with mineral nutrients. In Clinical aspects of natural and added phosphorus in foods (pp. 175–183). New York: Sprin. |
| [59] | Guillon F and Champ MMJ (2002). Carbohydrate fractions of legumes: uses in human nutrition and potential for health. B J Nutr 88: S293-S306. |
| [60] | Gulewicz P, Martinez-Villaluenga C, KasprowiczPotocka M and Frias J (2014). Non-Nutritive compounds in fabaceae family seeds and the improvementof their nutritional quality by traditional processing – a review. Poland Journal Food Nutrition Science 64: 75-89. |
| [61] | Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology, 52 (2), 676–684. |
| [62] | Habiba, R. A. (2002). Changes in anti-nutrients, protein solubility, digestibility, and HClextractability of ash and phosphorus in vegetable peas as affected by cooking methods. Food Chemistry 77, 187-192. |
| [63] | Hagerman, A. E., Robbins, C. T., Weerasuriya, Y., Wilson, T., and Mcarthur, C. 1992. Tannin chemistry in relation to digestion. Jounal. Range Management. 45: 57-62. |
| [64] | Hamid, NS Thakur and Pradeep Kumar (2017). Anti-nutritional factors, their adverse effects and need for adequate processing to reduce them in food. Agriculture international 4 (1): 56-60. |
| [65] | Holzapfel (2002). Appropriate starter culture technologies for small-scale fermentation in developing countrie. International Journal of Food Microbiology 75 197–212198. |
| [66] | Huang Yong Xu Effective reduction of antinutritional factors in soybean meal by acetic acid-catalyzed processing. Journal of Food Process Preservation. 2018; e13775. |
| [67] | International Trade Centre (ITC), 2019. Trade Map. Trade statistics for international business development. https://www.trademap.org/Index.asp. |
| [68] | Joye, I. (2019). Protein digestibility of cereal products. Foods, 8 (6), 199. |
| [69] | Kamalasundar Rajagopalan Babu and Thiyagamoorthy Umamaheswa. Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes. Asian J. Dairy & Food Res, 38 (1) 2019: 67-72. |
| [70] | Kebede. E (2020). Grain Legumes Production in Ethiopia: A Review of Adoption, Opportunities, Constraints, and Emphases for Future Interventions. Turkish Journal of Agriculture - Food Science and Technology, 8 (4): 977-989. |
| [71] | Khatoon N, Prakash J (2006) Nutrient retention in microwave cooked germinated legumes. Food Chemistry 97: 115–121. |
| [72] | Khokhar S, Apenten RKO. Antinutritional factors in food legumes and effects of processing. The Role of food, Agriculture, Forestry and Fisheries in Human Nutrition Encyclopedia of Life Support Systems (EOLSS) Publishers Co Ltd, Oxford, UK 2003: 82-116. |
| [73] | Khokhar S, Chauhan B. Antinutritional factors in moth bean (Vigna aconitifolia): varietal differences and effects of methods of domestic processing and cooking. Journal of Food Science 1986; 51: 591-4. |
| [74] | Khokhar S, Chauhan BM: Antinutritional factors in moth bean: varietal differences and effects of methods of domestic processing and cooking. Journal Food Science 1986; 51: 591–594. |
| [75] | Klunklin, W.; Savage, G. Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits. Journal. Food Quality. 2018, 2018, 8. |
| [76] | Koroma S, Molina PB, Woolfrey S, Rampa F, You N. 2016. Promoting regional trade in pulses in the Horn of Africa. Accra, Ghana, FAO. |
| [77] | Kozlowska, H., Z. Zdunczyk and J. Honke. Legume grain for food and non-food use. Proc. 3rd Eur. Conf. grain legumes. 1998; Vallodolid, Spain. |
| [78] | Kumar Gautam, Nidhi Shrivastava, Bechan Sharma, Sameer. S. Bhagyawant (2018). Current Scenario of Legume Lectins and Their Practical Applications. Journal. Crop Science. Biotechnology. 21 (3): 217-227. |
| [79] | Kumar V, Sinha AK, Makkar HP, Becker K. Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry 2010; 120: 945-59. |
| [80] | Kumar, R. (1992). Anti-nutritional factors, the potential risks of toxicity and methods to alleviate them. In Legume trees and other fodder trees as protein source for livestock. FAO animal production and health paper, 102 (pp. 145–16). |
| [81] | Kumari, M. and Jain, S., 2012. Tannins, an antinutrient with positive effect to manage diabetes. Research journal of recent sciences, 1 (12), 70–73. |
| [82] | Kumari, S. (2018). The effect of soaking almonds and hazelnuts on Phytate and mineral concentrations. Doctoral dissertation, University of Otago. https://our archive.otago.ac.nz/bitstream /handle/ 1052/ 7938 /Kumari Shivan i2017MDiet.pd f?sequence =1 & is Allowed=y. |
| [83] | Kunitz, M. (1945). Crystallization of a trypsin inhibitor from soybean. Science, 101 (2635), 668-9. |
| [84] | Kwun, I. S., & Kwon, C. S. (2000). Dietary molar ratios of phytate: Zinc and millimolar ratios of phytate× calcium: Zinc in south Koreans. Biological Trace Element Research, 75 (1–3), 29. |
| [85] | Lajolo, F. M., & Genovese, M. I. (2002). Nutritional significance of lectins and enzyme inhibitors from legumes. Journal of Agricultural and Food Chemistry, 50 (22), 6592–6598. |
| [86] | Lestienne I. 2004. Contribution to the study of the bioavailability of iron and zinc in millet grain and conditions for improvement in complementary foods. Montpellier, University Montpellier II. 4. |
| [87] | Liener I. E. (2005). Implications of antinutritional components in soybean foods. Food Sci. 34: 31. |
| [88] | Liener I. E. and Kakade M. L. (1980). Protease inhibitors. In: Toxic constituents of plant food stuffs (Editor: I. E. Liener) Academic Press, New York, pp.: 7-71. |
| [89] | Liener IE. Implications of antinutritional components in soybean foods. Critical Reviews in Food Science and Nutrition. 1994; 34 (1): 31-67. |
| [90] | Liener IE. Phytohemagglutinins. Their nutritional significance. Journal of agricultural and food chemistry 1974; 22: 17-2. |
| [91] | Liener, I. E. (1994). Implications of antinutritional components in soybean foods. Critical Reviews in Food Science and Nutrition, 34 (1), 31-67. |
| [92] | Liener, I. E. (1994b). Implications of antinutritional components in soybean foods. Critical Reviews in Food Science and Nutrition, 34, 31–67. |
| [93] | Mansour, E., E. Dworschak, A. Lugasi, O. Gaal, E. Barna, and A. Gergely. 1993. Effect of processing on ant-nutritive factors and nutritive value of rapeseed products. Food Chemistry 47 (3): 247–52. |
| [94] | Martinez-Villaluenga C., Frias J., Vidal-Valverde C., Raffi nose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars. Food Chem., 2005, 91 (4), 645–649. |
| [95] | Michaels TE. Pulses, Overview, pp. 494-501. Elsevier Ltd, University of Minnesota, St. Paul, MN, USA, 2004. |
| [96] | Mugaboa, Emmanuel Ohene Afoakwaa, George Annora, and Bernard Rwubatseb (2017). Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours. International Journal of Food Studies. Volume 6 pages 34–43. |
| [97] | Muoni T, Barnes A, Öborn I, Watson C, Bergkvist G, Shiluli M, Duncan A. 2019. Farmer perceptions of legumes and their functions in smallholder farming systems in East Africa. International Journal of Agricultural Sustainability, 17: 205–218. |
| [98] | Muzquiz M, Burbano C, Cuadrado C, Martin M (2001) Analytical methods for determination of compounds with no nutritive value. In: Jacobsen HJ, Muzquiz M, HassaA (eds) Handbook on common bean related laboratory methods. Galicia, Spain, pp. 11–26. |
| [99] | Muzquiz M, Guillamo ´n E, Burbano C, Pascual H, Cabellos B, Cuadrado C, Pedrosa MM (2011) Chemical composition of a new Lupinus species found in Spain, Lupinus mariaejosephi H. Pascual (Fabaceae). Span Journal of Agricultural Resrearch 9 (4): 1233–1244. |
| [100] | Muzquiz M, Wood JA (2007) Antinutritional Factors. In: Yadav SS, Redden R, Chen W, Sharma B (eds) Chickpea breeding & management. CABI, Wallingford, pp. 143–166. |
| [101] | Muzquiz M., Varela A., Burbano C., Cuadrado C., Guillamon E., Pedrosa M. M., Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health. Phytochemical Rev., 2012, 11, SI, 227–244. |
| [102] | Muzquiz, M., Burbano, C., Cuadrado, C., and Martin, M. (2000). Analytical methods for determination of compounds with no nutritive value. In Handbook on Common Bean Related Laboratory Methods (p. 11-26). |
| [103] | Nachbar, M. S., Oppenheim, J. D., Thomas, J. O., 2000. Lectins in the US diet: Isolation and characterization of a lectin from the tomato (Lycopersicon). Journal Bioliological. Chemistry. 255, 2056. |
| [104] | Nedumaran, S., Abinaya, P., Jyosthnaa, P., Shraavya, B., Rao, P., & Bantilan, C.(2015). Grain legumes production, consumption and trade trends in developing countries. Working Paper Series No. 60. ICRISAT Research Program, Markets, Institutions and Policies. Patancheru 502 324, Telangana, India: International Crops Research Institute for the Semi-Arid Tropics. 64. |
| [105] | Noonan S, Savage G. Oxalate content of foods and its effect on humans. Asia Pacific Journal of Clinical Nutrition 1999; 8: 64-74. |
| [106] | Oleszek WA. Chromatographic determination of plant saponins. Journal of Chromatography. A. 2002; 967: 147-162. |
| [107] | Oraka Cecilia Ogechukwu, Okoye, Joseph Ikechukwu (2017). Effect of heat processing treatments on the nutrient and anti-nutrient contents of lima bean (Phaseolus lunatus) flour. International Journal of Food Science and Nutrition. |
| [108] | Osman, M. A. (2007). Effect of different processing methods, on nutrient composition, antinutrional factors, and in vitro protein digestibility of Dolichos lablab bean (Lablab purpuresus (L) Sweet. Pakistan Journal. Nutrition. 6, 299-303. |
| [109] | Osunbitan, S. O.; Taiwo, K. A.; Gbadamosi, S. O. Effects of different processing methods on the anti-nutrient contents in two improved varieties of cowpea. American Journal of Research Communication, 2015, 3 (4): 74-87. |
| [110] | Otlewski, J., Jelen, F., Zakrzewska, M., & Oleksy, A. (2005). The many faces of protease–protein inhibitor interaction. The EMBO Journal, 24 (7), 1303–1310. |
| [111] | Pasqualone, Michela Costantini, Teodora Emilia Coldea and Carmine Summo (2020). Use of Legumes in Extrusion Cooking: A Review. Foods 2020, 9, 958. |
| [112] | Patil, S. S., Rudra, S. G., Varghese, E., and Kaur, C. (2016). Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. Food Biosci. 14: 62–69. |
| [113] | Patterson, C. A., Curran, J., & Der, T. (2017). Effect of processing on antinutrient compounds in pulses. Cereal Chemistry, 94 (1), 2–10. |
| [114] | Peterbauer T and Richter A. Biochemistry and physiology of raffinose family oligosaccharides and galactosyl cyclitols in seeds. Seed Science Research 2001; 11 (03): 185-197. |
| [115] | Peumans WJ, Van Damme EJ, Barre A, Rougé P. Classification of plant lectins in families of structurally and evolutionary related proteins. Adv Exp Med Biol 2001; 491: 27-54. |
| [116] | Popoola J, Ojuederie O, Omonhinmin C, Adegbite A. 2019. Neglected and Underutilized Legume Crops: Improvement and Future Prospects. |
| [117] | Rawal, V. and Cluff, M. 2019. Drivers of Growth and Future Growth Prospects. In: Rawal, V. and Navarro, D. K. eds. The Global Economy of Pulses. Rome. FAO. pp. 135-148. |
| [118] | Rebello, Frank L. Greenway, and John W. Finley. Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits. Agric. Food Chem. 2014, 62, 7029−7049. |
| [119] | Reddy N, Sathe S, Salunkhe D. Phytates in legumes and cereals. Advances in food research 1982; 28: 1-92. |
| [120] | Rehman, Z. U., Shah, W. H. (2001). Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking. Plant Food and Human Nutrition, 56, 265273. |
| [121] | Rehman, Z. U., Shah, W. H. (2005). Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chemistry, 91: 327-331. |
| [122] | Salas, C. E., Dittz, D., & Torres, M. J. (2018). Plant proteolytic enzymes: Their role as natural pharmacophores. In Biotechnological applications of plant proteolytic enzymes (pp. 107–127). |
| [123] | Salman Ahmed, Muhammad Mohtasheemul Hasan. Legumes: An Overview. Journl of Pharmacy and Pharmaceutical Sciences (Volume 2, Issue 1, 2014). |
| [124] | Samtiya, Rotimi E. Aluko and Tejpal Dhewa (2020). Plant food anti-nutritional factors and their reduction strategies: an overview. Food production, processing and nutrition 2: 6. |
| [125] | Sánchez-Chino, X., Jiménez-Martínez, C., Dávila-Ortiz, G., Álvarez-González, I., & Madrigal-Bujaidar, E. (2015). Nutrient and non-nutrient components of legumes, and its chemopreventive activity: a review. Nutrition and Cancer, 67 (3), 401–410. |
| [126] | Sandberg AS, Brune M, Carlsson NG, Hallberg L, Skoglund E, Rossander-Hulthen L (1999). Inositol phosphates with different number of phosphate groups influence iron absorption in humans. American Journal of Clinical Nutritional, 70: 240–246. |
| [127] | Sangronis and Machado. Influence of germination on the nutritional quality of phaseolus vulgaris and cajanus cajan. LWT 40 (2007) 116–120118. |
| [128] | Sanni, A. I., Onilude, A. A. and Ibidapo, O. T. 1999. Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean. Food chemistry, 65 (1), 35-39. |
| [129] | Satya, S., Kaushik, G., Naik, S. N., 2010. Processing of food legumes: a boon to human nutrition. Mediterretean. Journal. Nutrition. Metabolism. 3 (3), 183–195. |
| [130] | Savage, G. P., & Mårtensson, L. (2010). Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods. Journal of Food Composition and Analysis, 23 (1), 113–117. |
| [131] | Sharma, Vikas Kumar, Jaspreet Kaur, Beenu Tanwar, Ankit Goyal, Rakesh Sharma, Yogesh Gat & Ashwani Kumar (2019): Health effects, sources, utilization and safety of tannins: a critical review, Toxin Reviews. |
| [132] | Sharon N, Lis H. 1989. Lectins as cell recognition molecules. Science 246 (4927): 227-234. |
| [133] | Shi J, Arunasalam K, Yeung D, Kakuda Y, Mittal G, Jiang Y (2004) Saponins from edible legumes: chemistry, processing, and health benefits. Journal of Medicinal Food 7: 67–78. |
| [134] | Shimelis, E. A., Rakshit, S. K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103, 161-172. |
| [135] | Shimoyamada M, Kudo S, Okubo, K., Yamauchi F, Harada K: Distributions of saponin constituents in some varieties of soybean plant. Agriculture Biology Chemistry 1990; 54: 77–81. |
| [136] | Siddhuraju, H. P. S. Makkarb, K. Beckera, (2002). The effect of ionising radiation on antinutritional factors and the nutritional value of plant materials with reference to human and animal food. Food Chemistry 78 (2002) 187–205. |
| [137] | Singh PK, Gautam AK, Panwar H, Singh DK, Srivastava N, Bhagyawant SS and Upadhayay H 2014. Effects of germination on antioxidant and anti-nutritional factors of commonly used pulses. International Journal of Research in Chemistry and Environment 4 (2): 100-104. |
| [138] | Sinha and Vikrant Khare.( Review on: Antinutritional factors in vegetable crop. The Pharma Innovation Journal 2017; 6 (12): 353-35. |
| [139] | Smeriglio, A., Barreca, D., Bellocco, E., & Trombetta, D. (2017). Proanthocyanidins and hydrolysable tannins: occurrence, dietary intake and pharmacological effects. British Journal of Pharmacology, 174 (11), 1244–1262. |
| [140] | Soetan, K., Oyewole, O., 2009. The need for adequate processing to reduce the antinutritional factors in plants used as human foods and animal feeds: a review. African. Journal. Food Science. 3 (9), 223–232. |
| [141] | Stephenson, K. B., Agapova, S. E., Divala, O., Kaimila, Y., Maleta, K. M., Thakwalakwa, C., Ordiz, M. I., Trehan, I. and Manary, M. J. 2017. Complementary feeding with cowpea reduces growth faltering in rural Malawian infants: a blind, randomized, controlled clinical trial. America Journal Clinical Nutrition 106 (6): 1500-1507. |
| [142] | Stoddard F, Lizarazo C, Makela P and Nykanen A. New annual legume crops for Finnish conditions. Department of Applied Biology, University of Helsinki, 2010. URL: Maataloustieteenpäivät 2010. www.smts.fi. |
| [143] | Tahir M, Båga M, Vandenberg A and Chibbar RN (2012). An assessment of raffinose family oligosaccharides and sucrose concentration in genus Lens. Crop Science 52: 1713172. |
| [144] | Taiwo K, Akanbi C, Ajibola O. The effects of soaking and cooking time on the cooking properties of two cowpea varieties. Journal of food engineering 1997; 33: 337-4. |
| [145] | Thakur, Vishal Sharma and Aayushee. An overview of anti-nutritional factors in food. International Journal of Chemical Studies 2019; 7 (1): 2472-2479. |
| [146] | Udensi E, Ekwu F, Isinguzo J. Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. Pakistan Journal of Nutrition 2007; 6: 194-7. |
| [147] | Udensi EA, Ekwu FC and Isinguzo JN (2007) Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. Pakistan Journal Nutrition 6: 194–197. |
| [148] | United Nations, Department of Economic and Social Affairs, Population Division (2017). World population prospects: the 2017 revision, key findings, and advance tables. Working paper No. ESA/P/WP1248. |
| [149] | Urbano G, Lopez-jurado M, Aranda P, Vidal-Valverde C, Tenorio E, et al. (2000) The role of phytic acid legumes: antinutrient or beneficial function. Jounal of phusiol Biochemical 56 (3): 283-294. |
| [150] | USDA, Composition of Foods Raw, Processed, Prepared, USDA National Nutrient Database for Standard Reference, Release 22. USDA, Ed. Beltsville, Maryland, 2009. |
| [151] | Vadivel, V., 2019, The Nutritional And Antioxidant Contents of Wild Jack Bean (Canavalia Ensiformis l. Dc.): An Under-Exploited Legume from South India. International Journal Recent Science Research 10 (10), pp. 35502-35508. |
| [152] | Vadivel, V., Pugalenthi, M., & Megha, S. (2008). Biological evaluation of protein quality of raw and processed seeds of gila bean (Entada scandens Benth.) Tropical and Subtropical Agro ecosystems 8 (2), 125–133. |
| [153] | Vagadia, B. H., S. K. Vanga, and V. Raghavan. 2017. Inactivation methods of soybean trypsin inhibitor - A review. Trends in Food Science & Technology 64: 115–25. |
| [154] | Valdez-González FJ, Gutiérrez-Dorado R, García-Ulloa M, Cuevas- Rodríguez BL, Rodríguez-González H. Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus). Spanish Journal Agriculture Research 2018; 16 (1). |
| [155] | Vikram, Sunil Kumar Katiyar, Chandra Bhushan Singh, Raja Husain and Lokesh Kumar Gangwar. 2020. A Review on Anti-Nutritional Factors. International, Journal, Current. Microbiolology, Appied. Science. 9 (05): 1128-1137. |
| [156] | Wang N, Hatcher D, Tyler R, Toews R, Gawalko E. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 2010; 43: 589-94. |
| [157] | Wang N, Hatcher DW, Gawalko EJ. Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum). Food Chemistry 2000; 111: 132. |
| [158] | Wang, P., Fu, Y., Wang, L., Saleh, A. S. M., Cao, H., and Xiao, Z. (2017). Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch. Starch 69. |
| [159] | Wang, X., W. Gao, J. Zhang, H. Zhang, J. Li, X. He, and H. Ma. 2010. Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars. Food Research International 43 (2): 567–7. |
| [160] | Watson, Moritz Reckling, Sara Preisse Johann Bachinger, G oran Bergkvist, Tom Kuhlman, Kristina Lindstrom, Thomas Nemecek, Cairistiona F. E. Topp, Aila Vanhatalo, Peter Zander, Donal Murphy-Bokern, Fred L. Stoddard (2017). Grain Legume Production and Use in European Agricultural Systems. |
| [161] | Weder J, Link I. Effect of treatments on legume inhibitor activity against human Proteinases. Publication-European Association for Animal Production 1993; 70: 481. |
| [162] | WHO (World Health Organization) (2008) Action plan for the global strategy for the prevention and control of non-communicable diseases. http://whqlibdoc.who.int/publications/2009/97892 41597418. |
| [163] | Williams, M. C. (1978). Toxicity of saponins in alfombrilla (Drymaria arenarioides). Rangeland Ecology & Management/Journal of Range Management Archives, 31, 182–184. |
| [164] | Yu-Wei Luo & Wei-Hua Xie (2013) Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Viciafaba L.) Journal of Food, 11: 1, 43-49. |
| [165] | Zhang, J., Shi, J., Ilic, S., Jun, X. S. and Kakuda, Y. Biological properties and characterization of lectin from red kidney bean (Phaseolus vulgaris). Food Reviews International, 2009; 25, 12–27. |
APA Style
Abdulmajid Haji. (2021). Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values. Advances, 2(3), 30-43. https://doi.org/10.11648/j.advances.20210203.11
ACS Style
Abdulmajid Haji. Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values. Advances. 2021, 2(3), 30-43. doi: 10.11648/j.advances.20210203.11
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.advances.20210203.11,
author = {Abdulmajid Haji},
title = {Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values},
journal = {Advances},
volume = {2},
number = {3},
pages = {30-43},
doi = {10.11648/j.advances.20210203.11},
url = {https://doi.org/10.11648/j.advances.20210203.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.advances.20210203.11},
abstract = {Legumes contain high amount of essential nutrients. It is the cheapest source of protein for the millions of people in developing countries. However, this interesting crop contains nutritional constraints, which reduce the bioavailability of both macronutrient and micronutrient, and limits its utilization in household and industrial level. The main nutritional constraints commonly found in legumes are trypsin inhibitor, protease inhibitor, oxalate, phytic acid, saponin, tannins, polyphenol lectins, and flatulence causing oligosaccharides. Some of this nutritional constraint reduces mineral bioavailability and absorption, protein and starch digestibility. This causes both macronutrients and micronutrients malnutrition among people those consumed as stable food. Furthermore, continuous consumption of nutritional constraints threats health of consumer. To eliminate the problem of nutritional constraints and enhance nutritional values of legumes, various processing techniques and method are used. These techniques are soaking, boiling, roasting fermentation and germination, were used since ancient time. Today, besides them the novel food processing technology such as microwave cooking, autoclaving cooking, and extrusion cooking are used. However, still further research is needed to reduce the level of to reduce the level of nutritional constraints in legumes food. Therefore, this review aimed to update information of nutritional constraints of legumes and role novel food processing technologies to enhance their nutritional values of legumes.},
year = {2021}
}
TY - JOUR T1 - Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values AU - Abdulmajid Haji Y1 - 2021/07/23 PY - 2021 N1 - https://doi.org/10.11648/j.advances.20210203.11 DO - 10.11648/j.advances.20210203.11 T2 - Advances JF - Advances JO - Advances SP - 30 EP - 43 PB - Science Publishing Group SN - 2994-7200 UR - https://doi.org/10.11648/j.advances.20210203.11 AB - Legumes contain high amount of essential nutrients. It is the cheapest source of protein for the millions of people in developing countries. However, this interesting crop contains nutritional constraints, which reduce the bioavailability of both macronutrient and micronutrient, and limits its utilization in household and industrial level. The main nutritional constraints commonly found in legumes are trypsin inhibitor, protease inhibitor, oxalate, phytic acid, saponin, tannins, polyphenol lectins, and flatulence causing oligosaccharides. Some of this nutritional constraint reduces mineral bioavailability and absorption, protein and starch digestibility. This causes both macronutrients and micronutrients malnutrition among people those consumed as stable food. Furthermore, continuous consumption of nutritional constraints threats health of consumer. To eliminate the problem of nutritional constraints and enhance nutritional values of legumes, various processing techniques and method are used. These techniques are soaking, boiling, roasting fermentation and germination, were used since ancient time. Today, besides them the novel food processing technology such as microwave cooking, autoclaving cooking, and extrusion cooking are used. However, still further research is needed to reduce the level of to reduce the level of nutritional constraints in legumes food. Therefore, this review aimed to update information of nutritional constraints of legumes and role novel food processing technologies to enhance their nutritional values of legumes. VL - 2 IS - 3 ER -
Information
Email: