Evaluation of the variation of the contents of anti-nutrients and nutrients in the seeds of legumes

Abstract

It is assumed that the content of anti-nutrients in legumes seeds and find out the dependency among their content and the amount of important nutrients. The influence of the agri-environmental conditions on concentration of anti-nutrients was evaluated on the basis of the analysis of the material collected from the experiments carried out in the years 2010-2011, located in different regions of Poland. The analyses were performed in the Main Chemical Laboratory of IUNG-PIB Pu?awy and in Laboratory of Research Centre for Cultivar Testing (COBORU) in S?upia Wielka, near Pozna?. The obtained results indicate that the region of cultivation did not have a significant impact on the concentration of these substances in the seeds of faba bean. Seeds of fodder pea of Muza and Marych cultivars contain significantly less tannins than Roch and Wiato cultivars. In the case of faba bean, however, fewer of these compounds were found at whiteflowering cultivars. The average content of total alkaloids in lupine was definitely greater in blue lupine than in yellow lupine. The location of cultivation of yellow lupine did not have an influence on the level of total alkaloids and gramine. Blue lupine collected much less alkaloids in the location of Central Poland and significantly more in the North and West of Poland.

Germination and Simulated Gastrointestinal Digestion of Chickpea (Cicer arietinum L.) in Exhibiting In Vitro Antioxidant Activity in Gastrointestinal Epithelial Cells

“…Further studies should utilize various total protein analytical methods to identify the total protein content of germinated chickpeas and analyze the total nutritional composition of chickpeas germinated for up to 3 days. Anti-nutritional factors, such as phytic acid, are highly abundant in various legumes [37]. This study measured phytic acid content as a single anti-nutritional factor expected to decrease during germination.…”

Use of Vegetable-Derived Proteins for New Food Products

“…Tannins in legume seeds are classified as antinutritional compounds. Lupins show the highest tannin content, while other legume species analyzed present relatively low tannin levels [60]. Tannins, as polyphenolic compounds, can form stable complexes with proteins, minerals, and vitamins A and B 12, resulting in digestibility inhibition.…”