The utilisation of lucerne (Medicago sativa): a review

Abstract

PurposeThe aim of this review is to focus on the potential utilisation of lucerne which could contribute more effectively to human nutrition and food sustainability. It aims to explore a proposed cycle for the promotion of lucerne for human consumption. Furthermore it seeks to propose lucerne as a potential vegetable and to briefly discuss the chemical composition, protein application, safety and medicinal uses of lucerne.Design/methodology/approachA non‐experimental approach, namely a systematic literature study, was used. During the study searches were done on the scientific databases Science Direct, Sabinet online, Emerald, EbscoHost and SpringerLink. Moreover internet searches were undertaken on the search engine, Google Scholar. Additionally, available textbooks and theses were consulted. Different combinations of keywords as well as synonyms for keywords were used during the searches. Some keywords used included lucerne, alfalfa and legumes.FindingsThe high costs of animal protein have led to a growing interest in the industrial applications of lucerne in developing countries as lucerne is a valuable source of protein, suitable to produce nutritional food for human consumers. The full development of lucerne's potential is hindered by a lack of awareness among consumers as well as by a lack of capacity within a research community. Therefore the key steps in the proposed cycle can be used to aid in the diversification of lucerne in the market place.Originality/valueTo the author's knowledge there exists a lack of previous reviews on lucerne. It is important for scientists to become aware of the nutritional and entrepreneurial potential and contribution for human consumption purposes in the future in order for the lucerne industry to diversify.

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

“…Other poorly extensible biopolymers may have the same effect on moisture loss (such as insoluble fiber) [33]. Furthermore, it should be mentioned that MS is a rich source in fiber, the content of which varies between 3.5 and 27.3 g/100 g, for green forage to leaf meal, respectively [34], and, therefore, could be involved in the moisture loss. Table 1.…”

Economically Viable Components from Jerusalem Artichoke (Helianthus tuberosus L.) in a Biorefinery Concept

“…Proteins, both the rubisco proteins from the leaves and the proteins of less known type from the tubers, are most likely high value products that can be sequentially extracted with the bioactive compounds from the crop. Recent research on lucerne has shown the opportunity to extract rubisco proteins from leaves at the same price as extraction of soy proteins [ 72 , 73 ]. Similar extraction procedures at a similar price are most likely possible for Jerusalem artichoke, which was shown to have a protein concentration in the leaves (20% DW, Table 1 ) similar to that found in lucerne [ 72 ].…”

“…Recent research on lucerne has shown the opportunity to extract rubisco proteins from leaves at the same price as extraction of soy proteins [ 72 , 73 ]. Similar extraction procedures at a similar price are most likely possible for Jerusalem artichoke, which was shown to have a protein concentration in the leaves (20% DW, Table 1 ) similar to that found in lucerne [ 72 ]. Also, the rubisco protein has a better nutritional profile [ 49 ] than soy protein and probably better foaming properties [ 47 ].…”

Quality assessment of eggs from laying hens fed a mixture with lucerne protein concentrate

“…The high content of xanthophylls in lucerne, and in products based on it, may increase the colour intensity of egg yolks. In addition, the presence of so many different active substances is why lucerne may exhibit multioriented pharmacological actions (Mielmann, 2013). Many of the active compounds, especially polyphenols, vitamins E, C and b-carotene, apart from their immunomodulatory effects (Khaleel et al, 2005;Dong et al, 2007) display antioxidative properties that may attenuate oxidative processes (Aziz et al, 2006).…”