Chemistry of pulses—macronutrients

Tripathi, Anamika; Iswarya, V.; Rawson, Ashish; Singh, Narpinder; Oomah, B. Dave; Patras, Ankit

doi:10.1016/b978-0-12-818184-3.00003-9

Cited by 7 publications

(12 citation statements)

References 87 publications

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“…Relatively, the amount of protein found in chickpeas was less than the protein amount found in mung beans. These values were in good agreement with values reported in a previous study [57].…”

Section: Discussionsupporting

confidence: 93%

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Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods

et al. 2022

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Protein scarcity is the most vital cause of long-lasting diseases and even untimely deaths in some developing nations. The application of protein in food is advantageous from the point of view of non-toxicity, biocompatibility, and dietary benefits. This study aimed to determine the protein contents of the sprouts of Vigna radiates (mung beans), Lens culinaris (lentils), and Cicer arietinum (chickpeas) using the Kjeldahl and Lowry methods. The results obtained from the Kjeldahl method identified protein concentrations of 2.54, 2.63, and 2.19%, whereas the Lowry method results identified protein concentrations of 2.96%, 4.10%, and 1.6% in mung beans, lentils, and chickpeas, respectively. In both the methods, lentils were found to have the highest amount of protein followed by mung beans and chickpeas. Both the Kjeldahl and Lowry methods demonstrated good protein values and low variation in the protein amount in the analyzed samples. Furthermore, the methods had greater sensitivity and comparable experimental variability. The outcomes revealed that assays can be applied for protein analysis in legumes. In the context of a lack of suitable standard procedures for evaluating legumes’ compositions, the present study is suitable for food control laboratories. In addition, the studied samples represent a significant source of protein and can be used to fulfil the daily requirements for protein intake and other food applications.

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Section: Discussionsupporting

confidence: 93%

“…Chickpeas are the most economic (21.7-23.4%) protein source [57]. As such, researchers have shown greater interest in chickpeas [58].…”

Section: Discussionmentioning

confidence: 99%

Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods

et al. 2022

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“…Sulfur-rich amino acids are limiting amino acids in albumin and prolamin fractions, whereas isoleucine and lysine are limiting amino acids in total proteins, globulins and glutelins [28]. The concentrations of isoleucine (3.80 g l00g −1 ) and leucine, (6.01 g l00 g −1 ) observed in moth bean were comparably higher to those present in pigeon pea (3.8 g l00 g −1 ; 4.9 g l00 g −1 ), chickpea (2.8 g l00g −1 ; 5.7 g l00 g −1 ), mung bean (3.5 g l00 g −1 ; 5.6 g l00 g −1 ) respectively [36].…”

Section: Amino Acidsmentioning

confidence: 59%

Moth bean (Vigna aconitifolia (Jacq.) Marechal) seeds: A review on nutritional properties and health benefits

et al. 2022

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Ensuing protein malnutrition in developing countries, an affordable protein food source needs to be distinguished. Fabaceae family accommodate moth bean (Vigna aconitifolia L.) as its one of the important members that ascertains exceptional nutritional composition. Moth bean is a drought-tolerant food legume of the tropics. Seeds of moth bean serve abundant food protein source besides carbohydrate, fatty acids, minerals and vitamins. Additionally, the level of antioxidant and polyphenol contents in moth bean seeds are substantial. Moth bean legume has several health benefits capable of preventing cardiac diseases, diabetes and obesity to humans, if consumed regularly. This review address nutritional bioavailability and associated health benefits in the seeds of moth bean.

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“…The importance of carbohydrates in flavor compound formation is linked to the presence of amino acids and/or the application of heating (e.g., Maillard reaction and caramelization; Majcher, 2011). Most legume seeds are high in carbohydrates (50 to 68 g/100 g), such as pea, faba bean, chickpea, lentil, cowpea, pigeon pea, kidney bean, green gram, and black gram, but lupin, soy, and groundnut contain less carbohydrates (19 to 37 g/100 g; Maphosa & Jideani, 2017; Tripathi et al., 2021). Starch is the dominant carbohydrate in legumes.…”

Section: Flavor Characteristics Of Plant‐based Ingredients (Flours Pr...mentioning

confidence: 99%

“…Legume seeds are rich in α‐galactosides, with their content thereof ranging from 30 to 66 mg/g, and with the highest level commonly found in pea seeds (Maphosa & Jideani, 2017; Pedrosa et al., 2021). The sucrose content of legume seeds reported in the literature is usually 0.3 to 4% (dry weight; Tripathi et al., 2021). Glucose, fructose, ribose, and maltose are often present at low levels, below 0.5% (Berrios et al., 2010).…”

Section: Flavor Characteristics Of Plant‐based Ingredients (Flours Pr...mentioning

confidence: 99%

Flavor challenges in extruded plant‐based meat alternatives: A review

Wang

Tuccillo

Lampi

et al. 2022

Comp Rev Food Sci Food Safe

102

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Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.

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Chemistry of pulses—macronutrients

Cited by 7 publications

References 87 publications

Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods

Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods

Moth bean (Vigna aconitifolia (Jacq.) Marechal) seeds: A review on nutritional properties and health benefits

Flavor challenges in extruded plant‐based meat alternatives: A review

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