A feasibility study for utilisation of legumes as sustainable protein-rich food in a refugee camp

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-09-23 DOI:10.1016/j.jfca.2025.108368

Patipon Teerakitchotikan , Tibet Tangpao , Mario Jekle , Angkhana Inta , Shashanka K. Prasad , Sarana Rose Sommano

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Abstract

This study aims to evaluate the potential of edible legumes available in northern Thailand as sustainable protein sources for resource-limited populations, such as refugees. Thirteen edible legume germplasm types were collected from local markets in five northern Thai provinces and commercial plant breeders, with yields assessed and taxonomic identification confirmed through plant structures. Ethnobotanical knowledge was gathered through interviews with residents of a Myanmar refugee camp near the border of Tak Province, Thailand. The germplasms were classified into four genera: Glycine, Phaseolus, Pisum, and Vigna. Edible legumes within Vigna sp. exhibited the highest germination rate (100 %), earliest fruiting (67 days post-planting), and highest total seed yield. Soybean (Glycine sp.) and mung bean (Vigna sp.) were recognised and commonly used as food materials. Nutritional analysis of the dry seeds revealed substantially high protein contents (19.0–36.4 %), with lysine, leucine, and phenylalanine as major essential amino acids, and an Essential Amino Acid Index (EAAI) ranging from 1.00 to 1.89. The fatty acid profile included palmitic acid, oleic acid, linoleic acid, and α-linolenic acid. This study underscores the potential of locally available Thai legumes to enhance food security for vulnerable by highlighting nutritional value and promoting integration into sustainable food systems.

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在难民营利用豆类作为可持续的富含蛋白质的食物的可行性研究

本研究旨在评估泰国北部可食用豆类作为资源有限人群（如难民）可持续蛋白质来源的潜力。从泰国北部5个省的当地市场和商业植物育种机构收集了13种可食用豆科植物种质，并通过植物结构评估了产量和分类鉴定。民族植物学知识是通过与泰国德省边境附近的缅甸难民营居民的访谈收集的。种质资源可分为Glycine、Phaseolus、Pisum和Vigna四属。食用豆科植物的发芽率最高（100% %），结果最早（播种后67 d），总种子产量最高。大豆（Glycine sp.）和绿豆（Vigna sp.）是公认和常用的食品原料。营养分析表明，干种子蛋白质含量较高（19.0 ~ 36.4 %），主要必需氨基酸为赖氨酸、亮氨酸和苯丙氨酸，必需氨基酸指数（EAAI）在1.00 ~ 1.89之间。脂肪酸谱包括棕榈酸、油酸、亚油酸和α-亚麻酸。这项研究强调了当地可获得的泰国豆类通过突出营养价值和促进融入可持续粮食系统来加强弱势群体粮食安全的潜力。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.