Legume Science最新文献

{"title":"Effects of Bioprocessing and Ultrasonication on Nutritional, Functional and Antioxidant Properties of African Yam Bean Flour and Cookie Quality","authors":"Bamisaiye Yemisi Olaitan,&nbsp;Janet Adeyinka Adebo,&nbsp;Dupe Temilade Otolowo,&nbsp;Oluwafemi Ayodeji Adebo,&nbsp;Sunday Samuel Sobowale","doi":"10.1002/leg3.70035","DOIUrl":"https://doi.org/10.1002/leg3.70035","url":null,"abstract":"<p>This study investigated the effects of bioprocessing (fermentation, germination, combined germination and fermentation and combined germination and solid-state fermentation) and ultrasonication (US) treated at 15 and 30 min (US 15 and US 30) on African yam bean (AYB) flour properties. Changes in nutritional, mineral, functional, antinutritional and antioxidant properties were evaluated, along with the consumer acceptability of cookies made from the processed flours. The moisture content of all the bioprocessed samples was higher, except for the ultrasonicated samples, which showed a decrease. The crude protein of the fermented AYB (FAYB) and US 15 exhibited higher values, with a decrease in germinated and combined germinated samples. The FAYB showed a significant increase in potassium and phosphorus, while the US 30 sample showed an increase in phosphorus and magnesium. There was a decrease in foaming capacity, bulk density, water absorption capacity and antinutritional factors (tannin and alkaloid), with an increase in total flavonoid, total phenolic and antioxidant activities of all the processed AYB flours. The ultrasonication treatments demonstrated a higher FRAP (ferric reducing ability of plasma). A consumer acceptability test revealed that the cookies made from US 15 flour were most preferred for taste, appearance, crispiness, texture, colour and overall acceptability, while the combined germinated solid-state fermented samples ranked highest for aroma. These findings suggest that ultrasonication, in particular, has a promising potential for enhancing AYB utilisation in food product development.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modification of Faba Bean Protein Gels Using Thermal Treatment and Calcium Sulphate","authors":"Andreas Hopf,&nbsp;Deepa Agarwal,&nbsp;Daniel J. Skylas,&nbsp;Peter Valtchev,&nbsp;Chris Whiteway,&nbsp;Roman Buckow,&nbsp;Fariba Dehghani","doi":"10.1002/leg3.70032","DOIUrl":"https://doi.org/10.1002/leg3.70032","url":null,"abstract":"<p>Faba bean protein concentrate (FPC) offers promising applications in the food industry, particularly in the formulation of plant-based meat and dairy alternatives, because of its versatile functional characteristics. This study examined the impact of thermal treatment on functional properties of FPC and the textural properties of its gels when using CaSO₄ as a coagulant. The thermal treatment involved a 30-min saturated steam treatment at 100°C in a commercial combination oven, followed by 10 min of fluidised-bed drying at 140°C, applied to dehulled faba bean seed material prior to dry fractionation. The functional properties of untreated and thermally treated FPCs, including protein solubility and water-holding capacity, were assessed. Subsequently, heat-induced gels were prepared with the faba bean protein material concentrations ranging from 12% to 16% w/w and CaSO₄ concentrations from 0.0% to 0.5% w/w and analysed for water-holding capacity, pH, textural and rheological properties. Thermal treatment resulted in a 32% reduction in protein solubility of the FPCs, while enhancing water-holding capacity by 2.2-fold. Gels formed with thermally treated FPC exhibited significantly higher stiffness and hardness, as well as altered rheological properties, including higher storage, loss modulus, yield stress and flow stress. The combination of thermal treatment and CaSO₄ significantly improved the textural and rheological properties of the gels, suggesting a synergistic effect. These findings demonstrate the potential of thermal treatment and salt coagulants to modulate the gelation properties of pulse protein concentrates, offering sustainable strategies for developing plant-based edible gels with enhanced functionality.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti-Nutrients and Functionality","authors":"Praiya Asavajaru,&nbsp;Pabitra Chandra Das,&nbsp;Aarti Bhagwat,&nbsp;Darrin Klassen,&nbsp;Li Liu,&nbsp;Peng Gao,&nbsp;Yuping Lu,&nbsp;Prem Prakash Das,&nbsp;Nandhakishore Rajagopalan","doi":"10.1002/leg3.70030","DOIUrl":"https://doi.org/10.1002/leg3.70030","url":null,"abstract":"<p>Peas and other legume crops are sources of sustainable plant-based proteins. Dry pea seeds can be processed into whole seed flour or dehulled milled flour and used as food ingredients. However, the widespread consumption of plant-based ingredients from peas is limited by their poor sensory properties, limitations in their functionality, nutritional properties and presence of anti-nutritional factors. Many of these negative attributes could potentially be overcome by using novel processing technologies. In this study, radio frequency (RF) pre-treatment of whole dry yellow peas was carried out at two temperatures (85°C and 115°C) and their effects on the macromolecular composition, amino acid profiles, anti-nutritional content, techno-functional properties and flavour chemistry were analysed. Significant reduction in the amounts of 12 out of 18 amino acids were observed in RF-treated samples compared to untreated control, while the other six amino acids showed a slight increase after RF treatment. Upon RF treatment, total phenolic content increased, while saponin content, trypsin inhibitor activity and lipoxygenase enzyme activity showed a reduction. Volatolomics studies revealed the generation of a number of new pyrazine class of volatile flavour compounds <i>in situ</i>, only in the RF treatment at the higher temperature of 115°C. Techno-functional analysis of dehulled milled flours prepared from RF-treated seeds showed an increase in water holding capacity, while the oil absorption capacity, foaming and emulsion properties decreased compared to untreated control. The significant findings of this investigation include the identification of a set of pyrazine compounds that enhance the flavour profile of RF-treated seeds and an improvement in water holding capacity of the flour that can increase its utilization in meat-analogue applications.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Faba Bean Breeding in Australia: Past, Present and Future","authors":"Kedar N. Adhikari,&nbsp;Samuel C. Catt,&nbsp;Frederick L. Stoddard","doi":"10.1002/leg3.70026","DOIUrl":"https://doi.org/10.1002/leg3.70026","url":null,"abstract":"<p>Faba bean is an important autumn-sown grain legume in Australia, coming third in production and hectarage after lentil and chickpea. It is mostly grown in South Australia, Victoria, New South Wales (NSW) and Queensland (QLD). Despite its introduction as early as European settlement in Australia, the crop did not get much attention until the 1970s, when research on it as a crop was initiated at the Waite Institute of the University of Adelaide and cultivar ‘Fiord’ was released for general cultivation in 1980. Production gradually increased and spread to other states, mainly Victoria and NSW. Two coordinated breeding nodes addressing distinct agroecological zones and disease spectra were subsequently established. The breeding node at the University of Adelaide is responsible for breeding long-season and Ascochyta-resistant cultivars for the Mediterranean-climate southern region, while the node at the University of Sydney is responsible for breeding short-season and rust-resistant cultivars for the subtropical area of northern NSW and southern QLD. Initially, the northern node was with the NSW Department of Primary Industries. Improved cultivars have been released from both organisations for their respective areas, leading to increased productivity. Rust in the north and Ascochyta in the south are the main diseases, while chocolate spot is a concern in both areas. In addition to increasing yield and disease resistance, both programmes also aim to improve herbicide resistance and seed quality, with reduced vicine–convicine content as an early target. Limited work has been done towards molecular breeding until now, but with the availability of a full genome sequence, resources can be directed towards genomic selection for faster genetic gain.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Electrical Current-Mediated Transformation for Efficient Plant Genome Editing: A Case Study in Faba Bean","authors":"Sruthy Maria Augustine,&nbsp;Anoop V. Cherian,&nbsp;Paridhi Paridhi,&nbsp;Samson Ugwuanyi,&nbsp;Md Mamunur Rashid,&nbsp;Babette Knoblauch,&nbsp;Stavros Tzigos,&nbsp;Soni Savai Pullamsetti,&nbsp;Rod J. Snowdon","doi":"10.1002/leg3.70031","DOIUrl":"https://doi.org/10.1002/leg3.70031","url":null,"abstract":"&lt;p&gt;Genome editing technologies have great potential to accelerate plant breeding, but delivery of editing constructs is difficult in many crop species because they are recalcitrant to transformation or tissue culture. Here, we present a transformative method for delivering ribonucleoprotein (RNP) complexes and plasmid vectors to intact, regenerable plant tissues. This is the initial description and proof of concept for a novel transformation method for genome editing in faba beans, exemplifying a tissue culture recalcitrant crop species. This is achieved by applying an electric current to make plant cell walls and membranes permeable, facilitating the entry of macromolecular constructs into the plant cell and nucleus (Furuhata et al. &lt;span&gt;2019&lt;/span&gt;). This study presents a genome editing method applied to faba bean (&lt;i&gt;Vicia faba&lt;/i&gt; L.), an early domesticated crop and an important cool-season legume in global agriculture, recognised for its nitrogen-fixing abilities and as a key protein source in numerous countries (Jithesh et al. &lt;span&gt;2024&lt;/span&gt;; Jayakodi et al. &lt;span&gt;2023&lt;/span&gt;). A major limitation in faba bean research to date has been the absence of a reliable transformation or genome-editing methods.&lt;/p&gt;&lt;p&gt;To prepare, the excised seed embryo (Figure S3) is perforated five to eight times with a 26-gauge needle. A droplet of liquid containing the desired macromolecular construct, such as an RNP complex or plasmid, is then applied to the perforated surface. Two 26-gauge needles are then inserted into the plant tissue, and transfection is achieved by applying an electric current via a 24–28 V battery (Figure 1A, Appendix S1). Details about the electrode assembly and safe use are provided in Appendix S2. To evaluate the effectiveness of electric current-mediated transfection in faba bean, we introduced the green fluorescent protein (GFP)-expressing transgene construct pLH-6000-GFP (250 ng/μL) (Figure S1; Imani et al. &lt;span&gt;2011&lt;/span&gt;) into faba bean embryos using this technique. Embryos were extracted from mature seeds that had been soaked in sterile MilliQ water for around 16 h. Viable embryos were retrieved and transferred to a standard 100x15 mm petri dish. The needles are connected to the battery prior to insertion into the embryo. One needle was inserted 2–3 mm into the embryo, while the second needle was briefly touched onto the first one for less than one second, creating an electric current to destablilize the plant cell membranes and facilitate plasmid transfection into cells and nuclei. The pulsing was repeated 3–4 times within 10–15 s.&lt;/p&gt;&lt;p&gt;GFP presence was confirmed two days after application of the electric current using confocal microscopy (Figure 1B, Video 1), with fluorescence detected using a 488 nm laser for excitation and an emission peak at 509–510 nm. Post-transfection, embryos expressing GFP were cultured on MS medium (4.4 g/L MS salts with vitamins, 20 g/L sucrose, 7 g/L agar, pH 5.8) supplemented with 1.5 mg/L IAA ","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rhizobium Inoculation and Phosphorus Application on Nodulation and Yield of Common Bean in Ethiopia","authors":"Hulluager Abebe,&nbsp;Birhan Getie,&nbsp;Tiringo Yilak,&nbsp;Tiruneh Gizachew Ayalew","doi":"10.1002/leg3.70029","DOIUrl":"https://doi.org/10.1002/leg3.70029","url":null,"abstract":"<p>In Ethiopia, the cultivation of common beans is hindered by the lack of nitrogen and phosphorus nutrients in the soil. To address this issue and enhance the production of common beans, a sustainable approach involving the use of nitrogen-fixing microbial inoculants and an adequate supply of phosphorus nutrients was investigated. A field experiment was conducted at Tach Gayint during the main cropping seasons of 2021 and 2022 with site one and site two. A randomized complete block design was used comprising 12 treatments, which included combinations of Rhizobium strains (uninoculated, Native/A15, and Native/429) and phosphorus rates (0, 50, 100, and 150 kg P₂O₅ ha⁻¹). Data of plant height, number of pods per plant, days to physiological maturity, days to 50% flowering, total number of nodules per plant, quantity of seeds in each pod, the weight of 100 seeds in grams, and the grain production in kilograms per hectare were collected. The Statistical Analysis System Software, Version 9.0 was utilized for this analysis. The results of the interaction effect revealed that significant difference among treatments. The treatment with 50 kg P₂O₅ ha⁻¹ exhibited the maximum number of seeds per pod (5.5), pods per plant (13.3), and hundred seed weight (22.5). The highest grain yield (2378 kg ha⁻¹) was obtained when the Native/429 strain was inoculated with 50 kg P₂O₅ ha⁻¹. Based on the findings of this study, it was recommended to inoculate the local isolate 429 with a phosphorus application rate of 50 kg P₂O₅ ha⁻¹.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content","authors":"Jelica Kovačević,&nbsp;Tung Pham,&nbsp;Thomas Bechtold","doi":"10.1002/leg3.70028","DOIUrl":"https://doi.org/10.1002/leg3.70028","url":null,"abstract":"<p>Legume flours from sacha inchi (<i>Plukenetia volubilis</i>), pea (<i>Pisum sativum</i>), faba bean (<i>Vicia faba</i>), chickpea (<i>Cicer arietinum</i>) and lentil (<i>Lens culinaris</i>) were analysed in a comprehensive study to identify potential sources for the development of yellow colour, which could limit their use in fortified food. The nutritional quality, macroelements and microelements, total free phenolics and fatty acid profile were compared to identify major sources of yellowness. The understanding of the yellowness of legume flours is of particular relevance for the preparation of white creamy products. Faba bean and chickpea had the highest protein content (72.0–73.1 g 100 g⁻¹). The highest fat content was analysed for sacha inchi (11.3 g 100 g⁻¹), and the highest dietary fibre content was analysed in chickpea (12.9 g 100 g⁻¹). Fe content varied from 0.1 (pea) to 5.8 mg 100 g⁻¹ (lentil). Total soluble phenolics content ranged from 82 (chickpea) to 413 mg 100 g⁻¹ (pea). The yellowness index (D1925) ranged from 22.4 to 52.2 and could be correlated in a simplified approach to the content in soluble total phenolics as gallic acid equivalents and the Fe content, which indicates that colour development of legume flours results from a combination of two main factors.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality and Safety of Iron Biofortified Bean-Silverfish Composite Instant Flour for Making Sauce","authors":"Khadijah Nakyinsige,&nbsp;Dianah Musabi,&nbsp;Sharon Hooper,&nbsp;Harriet Kebirungi,&nbsp;Eria Gyagenda Maseruka,&nbsp;Geoffrey Ssepuuya,&nbsp;Jason A. Wiesinger,&nbsp;Raymond P. Glahn,&nbsp;Peter Rukundo,&nbsp;Lorraine Weatherspoon,&nbsp;Peter Sonko,&nbsp;Jose Jackson Malete","doi":"10.1002/leg3.70027","DOIUrl":"https://doi.org/10.1002/leg3.70027","url":null,"abstract":"<p>Beans are the main source of protein in the diet of many Ugandans, especially rural households, the urban poor, schools, and prisons. Beans are mainly utilized following drying with hardly any value addition and require long preparation times. This study evaluated the nutrition quality and safety of instant iron biofortified beans and silverfish composite flour using extrusion cooking. Three varieties of iron biofortified beans (NARO BEAN 1, 2, and 5C) were composited with ground fish in the ratios of 70:30, 80:20, and 90:10. The composite flour was analyzed for proximate composition, selected minerals, iron bioavailability, phytate content, folic acid content, and microbiological safety. The composite flour (50 g) was reconstituted into a gravy-type instant sauce with boiling water (100 mL) and subjected to sensory evaluation using a panel of 50 semitrained analysts. Addition of silverfish to the beans enhanced the sensory acceptability of the instant sauce with the sample containing the yellow bean variety NARO BEAN 5C (80:20) being the most preferred. Compositing beans with silverfish significantly increased moisture, protein, calcium, zinc, magnesium, and folic acid content. The combination yielded more bioavailable iron. The product had low levels (&lt; 0.25 ppb) of aflatoxins, which is lower than the FDA's action level for aflatoxins in food/feed of 20–300 ppb and undetectable <i>Salmonella</i> spp., <i>Escherichia coli</i>, and <i>Staphylococcus aureus</i> indicating its safety.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Breaking Seed Dormancy in Wild Lentil Species Using an Abscisic Acid Antagonist to Explore and Utilize Wild Relatives as Genetic Resources","authors":"L. Y. Gorim,&nbsp;O. R. Enesi,&nbsp;S. R. Abrams,&nbsp;S. Banniza","doi":"10.1002/leg3.70022","DOIUrl":"https://doi.org/10.1002/leg3.70022","url":null,"abstract":"<p>Wild lentil genotypes are a valuable resource for genetic diversity, but their scientific study and utilization in breeding programs have been hampered by traits such as crossability barriers and seed dormancy. To make wild lentil genotypes more accessible for further exploration, we investigated the effect of different seed scarification techniques plus the abscisic acid (ABA) analog, ABA-1019 on breaking dormancy and seed germination release in seven lentil genotypes and 54 accessions (lines). Dormancy was alleviated by scarification with or without the addition of chemical substances but germination release was dependent on lentil genotypes/accessions and seed coat manipulations. ABA-1019 functions as an antagonist to native ABA, thereby blocking the ABA-induced delay in germination. ABA-1019 significantly increased germination and seedling emergence rates compared to the water and dimethyl sulfoxide (DMSO) controls. DMSO increased germination rates and indices in some lentil genotypes compared to water control. ABA-1019 also had a positive effect on shortening the time to germination, emergence, and flowering, which is of particular interest when developing inbred populations or advancing lines to increase homogeneity. Our results indicate that combinational (physical and physiological) dormancy exist in some lentil accessions.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143594889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Radiofrequency and Microwave Heating on the Nutritional and Antinutritional Properties of Pulses: A Review","authors":"Pabitra Chandra Das,&nbsp;Oon-Doo Baik,&nbsp;Lope G. Tabil,&nbsp;Nandhakishore Rajagopalan","doi":"10.1002/leg3.70025","DOIUrl":"https://doi.org/10.1002/leg3.70025","url":null,"abstract":"<p>Pulses, which are the dry seeds of legume crops, have gained global popularity, leading to a notable rise in their production. They are rich in protein, minerals, fibers, and low in fat content. However, they have some antinutrients that need to be removed. Novel techniques like radiofrequency (RF) and microwave (MW) heating can enhance pulse quality by reducing the antinutrients. The key mechanism behind this improvement is the rapid heating that disrupts the native structure of the pulses. These technologies offer several advantages, including speed, consistency, sustainability, and energy efficiency. The effectiveness of RF and MW processing depends on the heating conditions used and the kind of pulses being treated. This review highlights the mechanisms and influencing factors of RF and MW heating as well as their effect on the nutritional and antinutritional qualities of various pulses. Additionally, the limitations of these technologies are summarized, and future research prospects focusing on pulse processing are identified.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}