Crops – Legumes

Annor, George Amponsah; Ma, Zhen; Boye, Joyce I.

doi:10.1002/9781118846315.ch14

Cited by 30 publications

(24 citation statements)

References 102 publications

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“…Different processing methods (boiling, sprouting, steaming, frying, soaking, de‐hulling and grinding) are often combined with legumes to produce different meals . However, there is information available on the quality and dietary characteristics of fresh pods, which are occasionally used in folk diets in some southern European countries .…”

Section: Effect Of Processing On Funtional Compounds In Cowpeamentioning

confidence: 99%

Cowpea: an overview on its nutritional facts and health benefits

et al. 2018

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Cowpea (Vigna unguiculata) is a legume consumed as a high-quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and anti-hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti-cancer and anti-inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health-related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long-term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry.

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Section: Effect Of Processing On Funtional Compounds In Cowpeamentioning

confidence: 99%

Cowpea: an overview on its nutritional facts and health benefits

et al. 2018

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“…Generally, considering the transformation processes starting from fresh seeds, by-products are sequentially generated during the initial quality selection steps which start with a density-based separation to select the ripe grains, regardless of the size as legume density usually increases with the degree of maturation [32]. Additional residues are obtained during the size-based separation and the optical selection phases, as well as during the final hand selection before the preserving process [33]. By-products generated during pea industrial processing usually encompass processed and discarded seeds, hulls and dark or spotted seeds ( Figure 7).…”

Section: Legume By-products/wastes Generation During the Processing Cmentioning

confidence: 99%

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

et al. 2020

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The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geographical origin and state-of-the-art technologies for the extraction of proteins, fibers and other bioactive molecules from this source of biomass, is exhaustively listed and discussed. Finally, promising applications, already using the recovered fractions from pea, bean and chickpea residues for the formulation of feed, food, cosmetic and packaging products, are listed and discussed.

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“…The cardioprotective efect conferred by fermented pulse-based foods could be due to the synergistic action of the pulse oligosaccharides, resistant starch, protein, minerals, vitamins, and phytochemicals [80,115,116]. All these beneicial properties of dietary iber and saccharides have led to increased interests in its use in food formulations in the food industry [99].…”

Section: Fiber and Saccharidesmentioning

confidence: 99%

“…When unprocessed, pulses could contain approximately 15-32% total dietary iber, of which about one-third to three-quarters is made up of insoluble iber, while the rest is soluble iber [66]. Soluble ibers found in pulses comprise of oligosaccharides such as pectin, stachyose, verbascose, and rainose, whereas, the insoluble ones include lignin, hemicellulose, and cellulose [16,98,99]. Major health beneits linked to dietary iber include laxation and reduced risk of being overweight, cardiovascular diseases, and diabetes [100].…”

Section: Fiber and Saccharidesmentioning

confidence: 99%

“…Fibers (in particular insoluble ibers) provide physicochemical functionality to foods such as fecal bulking via its ability to hold and bind liquids such as water and fat. While soluble iber ferments in the stomach, thus enhancing colon health via lowered pH, production of short-chain faty acids (SCFAs), and potential microbiota changes in the colon [66,99]. Soluble iber has also been linked with reduction in cholesterol levels, total and low-density lipoprotein, and insulin resistance [102].…”

Section: Fiber and Saccharidesmentioning

confidence: 99%

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Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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Pulses play a signiicant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical beneits. In tandem with the United Nations' (UN's) sustainable development goal Number 3, fermented food products from pulses with health beneits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identiied as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, afordable, and cheap source of foods with properties beyond that of basic nutrition.

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Crops – Legumes

Cited by 30 publications

References 102 publications

Cowpea: an overview on its nutritional facts and health benefits

Cowpea: an overview on its nutritional facts and health benefits

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

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