Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

Abstract

Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant‐based proteins versus animal‐based proteins. The nutrient composition of legumes is very rich, that is, high content of protein, fiber, and bioactive compounds and relatively lower carbohydrates than cereal crops. Although food legumes are a staple in more than 70 countries mostly in Asian, African, and South American regions, the per capita consumption in the Western countries continues to be low in spite of legumes' demonstrated health benefits. However, emerging consumer trends and preferences toward heathy foods, animal protein alternatives, and environmental concerns can enhance the consumption of legume‐based foods. The functional attributes of legume ingredients (e.g., thickening, water‐holding index, gelation, emulsification, and foaming capacity) make legumes suitable for replacing proteins from other sources. The development and marketing of legume‐based ingredients for use in various value‐added food applications have been increasing. The value‐added use of pulse protein isolates and concentrates is expanding fast with substantial use as meat extenders/replacers and meat analogs, milk substitutes, and gluten‐free applications. To increase the utilization of legumes, including legume‐based foods, it is important to focus on research and development efforts that promote “easy‐to‐cook”/prepare foods for consumers, who often avoid legumes due to long cooking times. Addressing this aspect of convenience is particularly critical in developed countries due to the busy lifestyles of consumers and potentially increase legume consumption.

Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals

“…Legumes that have a high starch content are a good source of complex carbohydrates. [ 2,31 ] Complex carbohydrates take longer time to digest, thereby, providing the body with a more consistent source of energy. Their slow digestion process aids in the regulation of blood glucose levels, which is beneficial to diabetics.…”

“…[4] The most prevalent complex carbohydrate in legumes is starch, which is a storage form of glucose in plants. [2] Starch consists of amylose (AM) and amylopectin (AP). The AM to AP ratio of different types of legumes varies.…”

“…[ 1 ] In developing nations in Latin America, Asia, and Africa, legumes are a significant component of the diet. [ 2 ] They are an excellent source of complex carbohydrates and play an important role in providing energy to the body. [ 3 ] Carbohydrates are classified into monosaccharides, disaccharides, and polysaccharides.…”

Intake of ultra-processed food, dietary diversity and the risk of nutritional inadequacy among adults in India

“…However, it was heartening to see that all respondents were consuming legumes, nuts and seeds that are rich sources of protein, good fats, fibre and several vitamins and minerals. Legumes have been associated with several health benefits such as improved gut functioning, lowered risk of diabetes, heart diseases, hypertension and overweight (23) . Compared with the ICMR-NIN MyPlate recommendations, the majority of the participants (>80 %) had dietary intake of pulses/eggs/flesh foods, milk and milk products, fruits, vegetables and nuts below the recommendations.…”

Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans

“…These food crops are produced in environmentally sustainable ways and are also an economical source of plant protein compared with animal protein (Affrifah et al, 2023). Mung bean ( Vigna radiata L.) is a green legume rich in protein (22%–24%), oligosaccharides and fibers, high levels of polyphenols, bioactive phytochemicals, flavonoids (vitexin and isovitexin), amino acids and antioxidants (regulating cholesterol levels and scavenging free radicals), and phytonutrients (Affrifah et al, 2023; Tang et al, 2014; Bai et al, 2016; Liyanage et al, 2018; Kaur et al, 2023). Eating mung bean does not cause flatulence as much as other legumes due to its easy protein and carbohydrate digestibility (Elobuike et al, 2021).…”