Food legumes in human nutrition: A personal perspective

Abstract

Perhaps with the notable exception, and that only in recent years, of red meat, which contributes dietary saturated fats and cholesterol, two well-known reasons in the etiology of heart-related disorders, no single group of foods has been portrayed in such negative terms as the food legumes traditionally have been during the last 50 years of research in food science and human nutrition. Even more alarming are the trends of continued research on such aspects as the deficiency of sulfur-amino acids (both by amino acid analyses as well as rat feeding studies), and the heat lability/stability of proteinase inhibitors and phytohemagglutinins in various legume species. A survey of literature indicates that over 100 research papers were published during the 1981 to 1990 period alone, in just three journals (Journal of Food Science, Journal of Agriculture and Food Chemistry, and Journal of the Science of Food and Agriculture) having the highest citation ratings in food sciences on these three topics, with a general consensus about the facts that were well established as early as the late 1950s. Considering the proliferation of journals publishing food science and human nutrition related work, especially in the Third World countries, the actual number probably would be much higher. This trend also indicates that we are repeating certain aspects of research on the importance of food legumes in human nutrition. Are we really any closer today in our understanding and appreciation of why the nomadic human made such a choice for their very existence during the transition to a more civilized society? This is a high time to project the image of legumes in human nutrition in proper perspective. The validity of our continued research on certain aspects of legumes in human nutrition, at a time when worldwide the research dollars are becoming increasingly harder to come by, is challenged in this review. Essentially, it is a journey through the author's personal diary that raises several questions in justifying the continued research support for at least some nutrition-related work on legumes and an account of what research areas perhaps need to be targeted in the 21st century.

Effect of processing methods on the nutritional values and anti-nutritive factors of Adenanthera pavonina L. (Fabaceae) seeds

“…Food legumes constitute a major source of nutrients such as proteins, lipids, carbohydrates, and other important substances such as fibre, minerals and vitamins (Deshpande, 1992) which are necessary for human and animal health. Similarly, they contain anti-nutritional components such as saponins, tannins, phytates, lectin/haemagglutanin, oxalates, polyphenol, among others, which hinder the body from digesting the nutrients in pulses.…”

Ameliorative Effects of Red Lentil Extract on Sodium Arsenite-induced Oxidative Stress in Rats

“…Lentil seeds are used nowadays in the folk medicine of many ethnicities to treat different illnesses. They are used orally to treat diabetes, topically as a water-paste to treat skin infections, and burns, after being roasted, milled, and applied directly to the affected areas (42,43). Houshmand et al revealed that hydroalcoholic extract of red lentil had protective effect on catatonia induced by perphenazine in rats (44).…”

A eliminação da água não absorvida durante a maceração do feijão-comum aumentou o ganho de peso em ratos

“…O feijão-comum (Phaseolus vulgaris, L.) é um alimento básico em vários países, constituindo-se em importante fonte de proteína, carboidrato, fibra e micronutrientes (Deshpande, 1992;Acevedo et al, 1994). Entretanto, uma parte dos nutrientes existentes no grão nem sempre é aproveitada pelo consumidor devido à presença de fatores antinutricionais, dentre estes estão os fitatos e os taninos.…”