Legumes - use for nutritional and feeding purposes

Sońta, Marcin

doi:10.5601/jelem.2020.25.1.1953

Cited by 11 publications

(13 citation statements)

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“…This creates diverse products with beneficial health effects [ 8 , 9 , 10 ]. An important agricultural group of such raw materials are legumes [ 11 ], which are a valuable source of protein with a balanced amino acid profile, carbohydrates, fiber, vitamins, minerals and phytochemicals with a positive effect on health [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Bojňanská

Musilová

Vollmannová

2021

Foods

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The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

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Section: Introductionmentioning

confidence: 99%

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Bojňanská

Musilová

Vollmannová

2021

Foods

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“…Dried duckweed with a protein content of approximately 350 g kg −1 DM can be considered to be a potential source of protein for farm animals and aquaculture. The content of protein in the studied duckweed was lower than in extracted soybean (46%), but higher than in rapeseed cake (30%), maize DDGS (25-30%), or legume seeds (21-35%), except for yellow lupine (38%) [42,43]. Investigations conducted by Rusoff et al [44] and Appenroth et al [18] pointed to a good amino acid composition of duckweed protein, resembling that of legume seed protein.…”

Section: Nutritional Value Of Duckweedmentioning

confidence: 88%

“…Duckweed produced had a low content of dry matter, i.e., 43.98 g kg −1 and 47.10 g kg −1 when grown on the media with DS0.39% and EFL0.39%, respectively. Investigations conducted by other authors with various duckweed species showed their dry matter contents ranged from 3 to almost 8% [18].…”

Section: Nutritional Value Of Duckweedmentioning

confidence: 99%

Duckweed from a Biorefinery System: Nutrient Recovery Efficiency and Forage Value

et al. 2020

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This paper presents the results of an interdisciplinary study aimed at assessing the possibility of using duckweed to purify and recover nutrients from the effluent remaining after struvite precipitation and ammonia stripping from a liquid fraction of anaerobic digestate in a biorefinery located at a Dutch dairy cattle production farm. The nutritional value of duckweed obtained in a biorefinery was assessed as well. Duckweed (Lemna minuta) was cultured on a growth medium with various concentrations of effluent from a biorefinery (EFL) and digested slurry (DS) not subjected to the nutrient recovery process. The study’s results showed that duckweed culture on the media with high contents of DS or EFL was impossible because they both inhibited its growth. After 15 days of culture, the highest duckweed yield was obtained from the ponds with DS or EFL contents in the medium reaching 0.39% (37.8 g fresh matter (FM) and 16.8 g FM per 8500 mL of the growth medium, respectively). The recovery of N by duckweed was approximately 75% and 81%, whereas that of P was approximately 45% and 55% of the growth media with EFL0.39% and DS0.39%, respectively. Duckweed obtained from the biorefinery proved to be a valuable high-protein feedstuff with high contents of α-tocopherol and carotenoids. With a protein content in duckweed approximating 35.4–36.1%, it is possible to obtain 2–4 t of protein per 1 ha from EFL0.39% and DS0.39% ponds, respectively.

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“…Consequently, there is a 'terrorist offence' if the perpetrator committed an act prohibited by the Criminal Code which is subject to imprisonment for at least five years (the formal element); and did so in order to achieve one of the aims established in Article 115 § 20 (the material element). 72 It stems from this that a 'terrorist offence' is not a sui generis crime but it can be any act prohibited by the Criminal Code, 73 provided that it is subject to punishment for at least five years and the perpetrator committed it with requisite aim.…”

Section: Punishing Acts Of Terrorism Under Polish Criminal Lawmentioning

confidence: 99%

“…Thus, out of these 200 offences around 13 could potentially fit into the modus operandi of terrorists. 75 An example of an offence which potentially could be designated as a 'terrorist offence' would be causing a life-threatening event, regulated by Article 163 of the Penal Code, if committed for example to force the Polish government to take a certain course of action, since if such an action results in the death of a human being or grievous bodily harm to many people, according to the statutory regulation the offender is liable to imprisonment from 2 up to 12 years (Article 163 § 3).…”

Section: Punishing Acts Of Terrorism Under Polish Criminal Lawmentioning

confidence: 99%

Why There Is a Need for an International Organ to Try the Crime of Terrorism - Past Experiences and Future Opportunities

Kleczkowska

2019

Acta Juridica Hungarica

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This paper suggests that the crime of terrorism requires the establishment of an international organ to prosecute the perpetrators of the crime and there is a need to enable the prosecution of the crime of terrorism as a specific new type of international crime. In advancing this thesis, the paper is divided into three parts. The first part briefly defines the notion of terrorism, while the second discusses the international legal instruments and practices when it comes to prosecution of the crime of terrorism. It starts with the first failed attempts to define and prosecute the crime of terrorism. Next, it discusses the jurisdiction of different international courts and tribunals over the crime of terrorism. The third part presents the specific case of the Polish domestic legislation regulating the crime of terrorism in order to demonstrate that States which so far have not been affected in a major way by terrorism may have little experience in creating comprehensive legislation, yet they still may have to deal with perpetrators of the crime. This is why both a comprehensive legal instrument and an international organ with jurisdiction over the crime of terrorism are necessary.

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Legumes - use for nutritional and feeding purposes

Cited by 11 publications

References 0 publications

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Duckweed from a Biorefinery System: Nutrient Recovery Efficiency and Forage Value

Why There Is a Need for an International Organ to Try the Crime of Terrorism - Past Experiences and Future Opportunities

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