Nutritional Value of Legumes in Relation to Human Health: A Review

Abstract

The aim of this review was to provide information on the nutritional components of legumes that can improve human wellbeing. Legumes are nutrient dense food crops with numerous health benefits. They have the ability to withstand harsh weather and naturally enrich soil, thus, reducing fertilizing cost. However, despite the advantages of legumes over other crops, they have not been fully utilized in food systems especially in developing countries. This review explores the nutritional profile of different types of legumes, factors influencing legume utilization and, the health benefits of legumes. Thus, providing vital information required to enhance industrial and domestic usage of legumes with a goal to promote legume cultivation for sustainable food production and improved healthy living.

Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

“…The crude fibre content (0.8%) of the un-fortified rice pasta was lower than those of the fortified rice pasta (0.9-1.3%), with the highest fortification level having the highest fibre value (Table 2). This could be due to high fibre contents (2-33%) in legumes, including soy beans (20%) (Bolarinwa et al, 2019). Similar results were reported by Mishra and Bhatt (2017), who reported higher fiber contents (0.52-0.54%) in pasta samples enriched with 1-5% soya protein isolate powder in comparison to the control sample (0.45%).…”

“…The carbohydrate content of the soy fortified pasta decreases with increment in the proportion of soybeans in the sample. This could be due to low carbohydrate content (13%) of soybean flour ( Bolarinwa et al., 2019 ). Omeire et al.…”

“…The carbohydrate content of the soy fortified pasta decreases with increment in the proportion of soybeans in the sample. This could be due to low carbohydrate content (13%) of soybean flour (Bolarinwa et al, 2019). Omeire et al (2014), also reported decrease in carbohydrate contents (82-60%) for noodles from composite blends of wheat, acha and soybean flour, with increase in percentage soybean flour in the blend.…”

Laboratory evaluation of leguminous plants for the development and reproduction of the bean bug Riptortus pedestris (Hemiptera: Alydidae)

“…As soybean pods are highly nutritious (Bolarinwa et al . 2019; Tian et al . 2021), they are highly preferred by R. pedestris .…”

“…Efforts have been made to study and use chemical components that induce resistance to insects (Panizzi 1987). As soybean pods are highly nutritious (Bolarinwa et al 2019;Tian et al 2021), they are highly preferred by R. pedestris. The greater longevity and fecundity of R. pedestris on soybean could be attributed to the moderate size, rich nutrition and softness of its pods (Panizzi 1987;Dai et al 2010;Lim et al 2015).…”