Consumption of underutilised grain legumes and the prevention of type II diabetes and cardiometabolic diseases: Evidence from field investigation and physicochemical analyses

Hamadou, Mamoudou; Alain, Mune Mune Martin; Obadias, Fookalbo Vagai; Hashmi, Muhammad Zaffar; Başaran, Bahri; Paul, Bayang Jean; Rene, Minka Samuel

doi:10.1016/j.envc.2022.100621

Cited by 8 publications

(6 citation statements)

References 60 publications

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“…For Bambara beans and cowpea, the TDF, protein and fat ranged from 18.74-22.88 g/100 g, 14.03.27.57 g/100 g and 7.55-8.71 g/100 g, respectively. The authors described a strong positive correlation between frequent consumption of these underutilized grains and prevention of metabolic disorders like type II diabetes, obesity, high blood pressure and stroke (59). They also suggested that these legumes can assist in NCDs management and prevention due to the antioxidant activity of bioactive compounds viz., total phenolic content (TPC), total flavonoid content (TFC), and tannins apart from dietary fiber, that assist in lowering the oxidative stress associated with NCDs (59).…”

Section: Potential Novel Food Sources and Their Nutritional Profilementioning

confidence: 99%

“…The authors described a strong positive correlation between frequent consumption of these underutilized grains and prevention of metabolic disorders like type II diabetes, obesity, high blood pressure and stroke (59). They also suggested that these legumes can assist in NCDs management and prevention due to the antioxidant activity of bioactive compounds viz., total phenolic content (TPC), total flavonoid content (TFC), and tannins apart from dietary fiber, that assist in lowering the oxidative stress associated with NCDs (59). Further, another study revealed that Bambara groundnut contained 61-69% CHO, 17-27% protein, 3.1-4.4% ash, 3.6-7.4% fat, and 3.3-6.4% fiber (106).…”

Section: Potential Novel Food Sources and Their Nutritional Profilementioning

confidence: 99%

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Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Dega

Barbhai

2023

Front. Nutr.

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Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists’ attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.

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Section: Potential Novel Food Sources and Their Nutritional Profilementioning

confidence: 99%

Section: Potential Novel Food Sources and Their Nutritional Profilementioning

confidence: 99%

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Dega

Barbhai

2023

Front. Nutr.

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“…The results were influenced by the content of active ingredients in the seeds, such as proteins, phenolic compounds, and dietary fiber. Since legume seeds are a good source of peptides and can be used in the production of hydrolysates, they can certainly be a good resource in the treatment and/or prevention of metabolic and neurodegenerative diseases [ 71 ].…”

Section: Diet Factors Vs Metabolic Syndromementioning

confidence: 99%

Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy

Kiersnowska

Jakubczyk

2022

Foods

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Currently, food is regarded not only as a source of nutrients, vitamins, and minerals but also as a source of bioactive compounds that can play a significant role in the prevention and diet therapy of many diseases. Metabolic syndrome (MS) is a complex disorder defined as a set of interrelated factors that increase the risk of cardiovascular disease, atherosclerosis, type 2 diabetes, or dyslipidemia. MS affects not only adults but also children. Peptides are one of the compounds that exhibit a variety of bioactive properties. They are derived from food proteins, which are usually obtained through enzymatic hydrolysis or digestion in the digestive system. Legume seeds are a good source of bioactive peptides. In addition to their high protein content, they contain high levels of dietary fiber, vitamins, and minerals. The aim of this review is to present new bioactive peptides derived from legume seeds and showing inhibitory properties against MS. These compounds may find application in MS diet therapy or functional food production.

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“…Particularly, the continued rising prevalence and adverse outcomes like cardiometabolic diseases driven by linked risk factors are anticipated to severely affect the health, social and economic status of not just low but also middle and high-income countries 3 . The sustainable shift to better food utilisation of climate-resilient crops rich in essential nutrients and biologically active components is thus crucial for addressing malnutrition as well as preventing and managing dietary-related health issues 4 , 5 . Non-conventional but climate-smart food sources indigenous to sub-Saharan Africa include cowpea ( Vigna unguiculata ), sorghum ( Sorghum bicolor ) and OFSP ( Ipomoea batatas ) 5 , 6 .…”

Section: Introductionmentioning

confidence: 99%

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Kewuyemi,

Adebo

2024

Sci Rep

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Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, l-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.

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Consumption of underutilised grain legumes and the prevention of type II diabetes and cardiometabolic diseases: Evidence from field investigation and physicochemical analyses

Cited by 8 publications

References 60 publications

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

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