Legume Science最新文献

Strip Intercropping With Chickpea Supports Production of a Valuable Medicinal Oilseed 鹰嘴豆带状间作支持一种有价值药用油籽的生产

IF 5

Legume Science Pub Date : 2025-10-01 DOI: 10.1002/leg3.70051

Maryam Mirdoraghi, Saeideh Maleki Farahani, Alireza Rezazadeh

{"title":"Strip Intercropping With Chickpea Supports Production of a Valuable Medicinal Oilseed","authors":"Maryam Mirdoraghi, Saeideh Maleki Farahani, Alireza Rezazadeh","doi":"10.1002/leg3.70051","DOIUrl":"https://doi.org/10.1002/leg3.70051","url":null,"abstract":"Intercropping is prevalent in arid and semi-arid regions due to its high and stable productivity and efficient resource utilization. In this study, we evaluated the improving radiation use efficiency (RUE) and economic advantage in chickpea (Cicer arietinum L) and dragon's head (Lallemantia iberica) intercropping under an irrigation regime and sowing date. Field experiments were performed using a factorial split plot based on a randomized complete block design. The experimental treatments included irrigation systems at three levels: supplementary irrigation (irrigation after sowing and pre-flowering stage) (IS); complete irrigation as control (irrigation based on 20% depletion of available soil water) (I20), and deficit irrigation (irrigation based on 40% depletion of soil water) (I40); the second factor was the autumn sowing date (S1) and spring sowing date (S2), and the third factor was monocropping of chickpea (MC), monocropping of L. iberica (Ml), and intercropping of chickpea and L. iberica (In). The In (I20) treatment increased RUE in chickpea and L. iberica by 1.42 and 1.25 g/MJ, respectively, by extending the growth period. Intercropping proved more profitable than monocropping, with reduced irrigation needs and minimized drought stress during autumn and spring sowings. Chickpea exhibited a higher competitive ratio than L. iberica, indicating their dominance in the intercropping system, which was supported by the land equivalent ratio (LER) results. Adapting crop systems to local agroecological conditions is vital for enhancing resource efficiency and achieving sustainable agricultural outcomes. Based on this, intercropping these species shows promise in mitigating the negative impact of water and light limitations on crop yield.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 4","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70051","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145196263","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}

引用次数: 0

Identification of Adzuki Bean Quantitative Trait Loci Associated With Resistance to Soybean Cyst Nematode 小豆抗大豆囊线虫相关数量性状位点的鉴定

IF 5

Legume Science Pub Date : 2025-09-23 DOI: 10.1002/leg3.70052

Chihiro Souma, Takashi Todai, Fumiko Kousaka, Hidetaka Nagasawa, Reina Ogura, Takako Suzuki

{"title":"Identification of Adzuki Bean Quantitative Trait Loci Associated With Resistance to Soybean Cyst Nematode","authors":"Chihiro Souma, Takashi Todai, Fumiko Kousaka, Hidetaka Nagasawa, Reina Ogura, Takako Suzuki","doi":"10.1002/leg3.70052","DOIUrl":"https://doi.org/10.1002/leg3.70052","url":null,"abstract":"Soybean cyst nematode (SCN; Heterodera glycines Ichinohe) infection has recently been shown to cause yield loss in adzuki bean (Vigna angularis [Willd.] Ohwi & Ohashi). Development of SCN-resistant cultivars is used extensively to manage SCN in soybean (Glycine max [L.] Merr.). It is considered the most effective way to manage SCN in adzuki bean. Adzuki bean germplasm “Acc2766” shows high resistance to SCN Races 1 and 3, but it is poorly adapted to the environment of Hokkaido because of late maturity. To enable cultivation in this region, genetic improvement is necessary, and development of DNA markers is expected to accelerate breeding for SCN resistance in adzuki bean. Using GRAS-Di technology, 491 single nucleotide polymorphism markers were identified between “Acc2766” and the susceptible cultivar “Shumari.” QTL analysis was performed using individual F2 plants derived from a cross between “Shumari” and “Acc2766.” Three QTLs associated with SCN resistance were detected: Qrhgaz-1 on Chromosome 1, Qrhgaz-8 on Chromosome 8, and Qrhgaz-9 on Chromosome 9. The results of tests using BC3F3 lines indicated that the introduction of all three QTLs was necessary to confer high resistance. DNA markers closely linked to these QTL regions may be useful for the selection of SCN-resistant lines in future adzuki bean breeding programs.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70052","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145172011","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}

引用次数: 0

Chemical Composition, Antioxidant Activity, Functional, Pasting, and Thermal Properties of Selected Bean Flours 精选豆粉的化学成分、抗氧化活性、功能、糊化和热性能

IF 5

Legume Science Pub Date : 2025-09-22 DOI: 10.1002/leg3.70053

Janet Adeyinka Adebo

{"title":"Chemical Composition, Antioxidant Activity, Functional, Pasting, and Thermal Properties of Selected Bean Flours","authors":"Janet Adeyinka Adebo","doi":"10.1002/leg3.70053","DOIUrl":"https://doi.org/10.1002/leg3.70053","url":null,"abstract":"This study investigated five commonly consumed flours—butter beans (BT) (Phaseolus lunatus), black beans (BB) (Phaseolus vulgaris), mung beans (MB) (Vigna radiata), haricot beans (HB) (P. vulgaris), and red kidney beans (RB) (P. vulgaris) for their physical properties, chemical composition, antioxidant activity, functional, pasting, and thermal properties. Color analysis revealed the highest lightness (L*) values in HB (90.12) and BT (89.90) with redness (a*) values highest in RB (2.46) and yellowness (b*) values higher in MB (13.64) and BT (12.99). The protein content ranged from 17.75% to 24.35%, with the highest value found in MB. The fat content of the flours ranged from 0.5% to 1.10%, with MB having a significantly higher content. For the functional properties, RB exhibited the highest water absorption capacity (2.99 g/g), while HB had the highest oil absorption capacity (2.13 g/g); meanwhile, the bulk density ranged from 0.81 to 0.91 g/cm3. MB recorded the highest total flavonoid and phenolic contents at 4.79-mg QE/g and 2.17-mg GAE/g, respectively. RB demonstrated the highest ABTS antioxidant activity (3.29-mg TE/g), followed by BB (2.83-mg TE/g). All flours had the same pasting temperature (95.10°C). Thermal properties varied, with HB showing the highest peak and end temperatures, while MB showed the highest gelatinization enthalpy. Scanning electron microscopy revealed structural differences among the flours, with MB exhibiting more compactness. These findings support the potential application and acceptability of these selected legumes as functional ingredients and promote their utilization for human consumption.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70053","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145111012","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}

引用次数: 0

Impact of Irrigation Treatment and Sowing Time on Lipoxygenase Activity and Seed Quality of Australian Sweet Lupin (Lupinus angustifolius L.) 灌水处理和播期对澳洲甜Lupin （Lupinus angustifolius L.）脂氧化酶活性和种子品质的影响

IF 5

Legume Science Pub Date : 2025-09-03 DOI: 10.1002/leg3.70048

Piyumi Chathurangi Wanniarachchi, Sarita Jane Bennett, Greg Shea, Peter Hopper, Mauro Mocerino, Rewati Raman Bhattarai, Ranil Coorey

{"title":"Impact of Irrigation Treatment and Sowing Time on Lipoxygenase Activity and Seed Quality of Australian Sweet Lupin (Lupinus angustifolius L.)","authors":"Piyumi Chathurangi Wanniarachchi, Sarita Jane Bennett, Greg Shea, Peter Hopper, Mauro Mocerino, Rewati Raman Bhattarai, Ranil Coorey","doi":"10.1002/leg3.70048","DOIUrl":"https://doi.org/10.1002/leg3.70048","url":null,"abstract":"The work aimed to demonstrate the impact of sowing time (2022 trial) and irrigation (2023 trial) on the expression of lipoxygenase (LOX) activity and crude protein and fat contents in five varieties of Australian sweet lupin or narrow-leafed lupin (Lupinus angustifolius L.) and to investigate the relationship of LOX with linoleic acid and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The results revealed significant interaction and main treatment effects of lupin varieties and sowing time in expressed LOX activity and crude protein and fat contents in the 2022 trial (p < 0.001). Similarly, the expression of LOX activity and crude protein and fat contents in the 2023 trial was determined by the interaction and main treatment effects of lupin varieties and irrigation treatment (p < 0.001). Among all the significant effects, the expression of LOX activities in both trials was dominated by differences between varieties. However, the expression of crude protein and fat contents in the 2023 trial was primarily influenced by irrigation treatment. The crude fat content in the 2022 trial was primarily governed by the effect of sowing time, whereas the crude protein content was determined by an interaction between variety and sowing time. Lupin LOX was found to positively correlate with linoleic acid and negatively correlate with DPPH radical scavenging activity; to the best of our knowledge, this was demonstrated for the first time in L. angustifolius. This deeper understanding would benefit Australian lupin plant breeders in developing variety-specific planting recommendations or breeding strategies for reduced LOX activity for improved sensory quality when applied to food products.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70048","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144935117","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}

引用次数: 0

Effect of Preprocessing on Nutritional, Physico-Chemical, Functional, Anti-Nutrients, and In Vitro Digestibility of Selected Beans (Adzuki, Black Soybean, and Fava Beans): Optimization and Characterization 预处理对选定豆类（小豆、黑豆和蚕豆）的营养、理化、功能、抗营养和体外消化率的影响：优化和表征

IF 5

Legume Science Pub Date : 2025-09-03 DOI: 10.1002/leg3.70050

Deepak Joshi, Komal Chauhan, Dinesh Kumar, Neetu Kumra Taneja, Harinder Singh Oberoi, Nishant Kumar

{"title":"Effect of Preprocessing on Nutritional, Physico-Chemical, Functional, Anti-Nutrients, and In Vitro Digestibility of Selected Beans (Adzuki, Black Soybean, and Fava Beans): Optimization and Characterization","authors":"Deepak Joshi, Komal Chauhan, Dinesh Kumar, Neetu Kumra Taneja, Harinder Singh Oberoi, Nishant Kumar","doi":"10.1002/leg3.70050","DOIUrl":"https://doi.org/10.1002/leg3.70050","url":null,"abstract":"Legumes are highly nutritious yet underutilized pulses, crucial as primary ingredients in the manufacture of various food products. This study aimed to assess the physical, functional, and chemical properties of black soybean, fava beans, and adzuki beans. Furthermore, the impact of soaking and germination on their nutritional and bioactive components, in vitro protein digestibility, antioxidant activity, and anti-nutritional factors was investigated/studied. Results indicated that the soaking (8 and 12 h) accompanied with germination (24, 36, and 48 h) increased the level of crude protein significantly (p < 0.05), the in vitro protein digestibility, and antioxidant activities while reducing the level of anti-nutritional factors. The IVPD of black soybeans, fava beans, and adzuki beans increased by 21.17%, 12.04%, and 10.79%, respectively. The phenolic and antioxidant activity of the beans significantly increased after 48 h of germination time. The antioxidant activity in adzuki beans increased by 71.14%, followed by black soybean (50.89%) and fava beans (33.48%) after 48 h of germination time, respectively. In contrast, the concentrations of anti-nutrients, such as phytic acid, tannins, and trypsin inhibitors, significantly decreased (p < 0.05) after 48 h of germination. The findings suggest that incorporating germinated forms of these legumes into diets could provide enhanced health benefits, particularly in terms of cardiovascular health, diabetes management, and overall nutritional intake.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144935118","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}

引用次数: 0

Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours 多年生全粉和裂粉的理化特性研究

IF 5

Legume Science Pub Date : 2025-08-22 DOI: 10.1002/leg3.70046

Evan B. Craine, Elizabeth Nalbandian, Jana Richter, Girish M. Ganjyal, Spencer Barriball, Tessa E. Peters, Brandon Schlautman

{"title":"Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours","authors":"Evan B. Craine, Elizabeth Nalbandian, Jana Richter, Girish M. Ganjyal, Spencer Barriball, Tessa E. Peters, Brandon Schlautman","doi":"10.1002/leg3.70046","DOIUrl":"https://doi.org/10.1002/leg3.70046","url":null,"abstract":"Perennial grains, such as perennial Baki bean (Onobrychis spp.), offer promising solutions for sustainable agriculture, addressing issues like soil degradation and water quality associated with annual cropping systems. As a perennial pulse derived from sainfoin, Baki can improve soil health and offer a novel source of protein for human consumption. The physicochemical properties of flours produced from whole and split Baki beans, representing four sainfoin varieties, were evaluated to assess potential food applications. Results revealed that flour from whole Baki beans had 90% higher total dietary fiber than split Baki bean flour, while split Baki bean flour had 16% higher protein and 36% higher starch content than whole Baki bean flour. Functional properties such as water solubility index (WSI), emulsification activity (EA), and water absorption index (WAI) were also explored, highlighting the potential for Baki flours. Whole flour had a 17% higher WAI and a 37% higher EA than split flour, while split flour had a 14% lower WSI than whole flour. Overall, varietal differences did not exist, supporting the hypothesis that physicochemical traits have not been a target of sainfoin breeding and variety development thus far. It is concluded that Baki flours have potential as fortifying ingredients in food products, contributing to the sustainability and nutritional quality of future food systems.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888545","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}

引用次数: 0

Selection of Stable Lentil Genotypes for Rainfed Conditions Using Multivariate Methods 用多元方法选择旱作条件下稳定的小扁豆基因型

IF 5

Legume Science Pub Date : 2025-08-22 DOI: 10.1002/leg3.70047

Payam Pezeshkpour, Peyman Sharifi, Reza Amiri, Ammin Namdari, Amir Mirzaei, Asghar Mehraban

{"title":"Selection of Stable Lentil Genotypes for Rainfed Conditions Using Multivariate Methods","authors":"Payam Pezeshkpour, Peyman Sharifi, Reza Amiri, Ammin Namdari, Amir Mirzaei, Asghar Mehraban","doi":"10.1002/leg3.70047","DOIUrl":"https://doi.org/10.1002/leg3.70047","url":null,"abstract":"In order to assess the stability of 16 lentil genotypes, experiments were carried out across multiple locations (Lorestan, Gachsaran, and Ilam) over two growing seasons (2021–2023), with Mogan evaluated in one season (2021–2022). The results revealed that environment, genotypes, and their interaction significantly influenced multiple traits, including 100-seed weight, plant height, days to flowering, seed yield formation rate, rainwater productivity, and seed yield. Using nominal biplot analysis, Genotypes G1, G2, G7, G15, and G16 were identified as stable in terms of seed yield. Furthermore, the biplot revealed that Genotypes G1, G2, G6, G7, G10, and G12 not only achieved the highest seed yields but also demonstrated remarkable stability in their yield capacity. By analyzing the various yield values and the mean weight stability index, it was determined that the weighted average of absolute scores of best linear unbiased predictions (WAASB) was highest for the stable and productive Genotypes G1, G2, G6, G7, G10, and G12. Additionally, Genotypes G3 and G4 emerged as the top performers according to the multitrait selection index (MTSI). The mean harmonic index and the relative performance of genotypic value for seed yield (HMRPGV) indicated that G2 and G7 are highly stable, productive, and adaptable. Overall, Genotypes G1, G3, G7, G10, and G14 displayed the highest seed yields and favorable agronomic characteristics in comparison to the other genotypes tested, suggesting their potential as new cultivars.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70047","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888546","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}

引用次数: 0

Effect of Inoculation With Two Strains of Rhizobium sp. on the Agronomic Performance of Three Soybean Varieties (Glycine max L.) Cultivated in Mbalmayo, Cameroon 接种两株根瘤菌对3个大豆品种（Glycine max L.）农艺性能的影响种植于喀麦隆的Mbalmayo

IF 5

Legume Science Pub Date : 2025-08-20 DOI: 10.1002/leg3.70049

Linda Manet, Eddy Léonard M. Ngonkeu, Onana Boyomo, Hippolyte Tene Mouafo, Gabriel Nama Medoua, Aimé Didier B. Begoudé

{"title":"Effect of Inoculation With Two Strains of Rhizobium sp. on the Agronomic Performance of Three Soybean Varieties (Glycine max L.) Cultivated in Mbalmayo, Cameroon","authors":"Linda Manet, Eddy Léonard M. Ngonkeu, Onana Boyomo, Hippolyte Tene Mouafo, Gabriel Nama Medoua, Aimé Didier B. Begoudé","doi":"10.1002/leg3.70049","DOIUrl":"https://doi.org/10.1002/leg3.70049","url":null,"abstract":"Soybean inoculation with Rhizobium strains is a sustainable and eco-friendly strategy to enhance productivity, particularly in countries where agriculture is hampered by some issues, including acidic soils and the high cost of chemical fertilizers. This study assessed the effect of inoculating three soybean varieties with two Rhizobium strains on nitrogen fixation, plant growth parameters, and productivity. Rhizobium S1 and Rhizobium S2 were used to inoculate seeds of three soybean varieties: TGX 1910 14F, Maksoy 4N, and TGX 1835 10E. The agronomic performance of inoculated soybean seeds was compared with noninoculated seeds over a 120-day field growth period. We found that the total nitrogen content of the var. TGX 1910 14F increased following inoculation with strains S1 (2.93 ± 0.06% vs. 2.53 ± 0.12%) and S2 (3.34 ± 0.05% vs. 2.53 ± 0.12%). A similar trend was observed for the root fresh weight of TGX 1910 14F. Maksoy 4N inoculated with strain S1 exhibited increases in plant height, above-ground biomass, and both fresh and dry root weights. The highest number of nodules was recorded in the inoculated seeds, with strain S2 being the most effective across all soybean varieties. Regarding yield, strain S1 was most efficient for TGX 1910 14F (169.66 ± 75.56 seeds per plant equivalent to 1.35 ± 0.60 tons/ha) and Maksoy 4N (106.0 ± 2.64 seeds per plant equivalent to 0.84 ± 0.02 tons/ha), while strain S2 was most effective for TGX 1835 10E, achieving the highest seeds per plant (174.33 ± 42.91 seeds per plant equivalent to 1.39 ± 0.34 tons/ha). This study presents a practical solution for enhancing the sustainability of farming systems, contributing to the achievement of sustainable development goals, and addressing climate change.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70049","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144869673","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}

引用次数: 0

Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof 发芽和发酵对豇豆粉理化性质和营养成分的影响，以及由其制成的复合甜甜圈的消费者接受度

IF 5

Legume Science Pub Date : 2025-08-19 DOI: 10.1002/leg3.70045

Nazir Kizzie-Hayford, Jerry Ampofo-Asiama, Rosemond Godbless Dadzie, Salifu Seidu-Larry, Vivianne Geraldo, Claudia Asantewaa Gyimah, Baffour Kyei-Asante, Godfred Inkoom, Bernice Hayford, Christiana Odumah Hood, Jesse Adu Kwasi Baidoo, Aaron Tettey Asare

{"title":"Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof","authors":"Nazir Kizzie-Hayford, Jerry Ampofo-Asiama, Rosemond Godbless Dadzie, Salifu Seidu-Larry, Vivianne Geraldo, Claudia Asantewaa Gyimah, Baffour Kyei-Asante, Godfred Inkoom, Bernice Hayford, Christiana Odumah Hood, Jesse Adu Kwasi Baidoo, Aaron Tettey Asare","doi":"10.1002/leg3.70045","DOIUrl":"https://doi.org/10.1002/leg3.70045","url":null,"abstract":"The widespread demand for cowpea in Ghana and West Africa warrants not only the development of climate-resilient varieties to enhance yield and ensure sustainable supply but also to remove limitations, such as the beany aroma, that restricts its use for food. In this study, various processing methods: sprouting (S), fermentation (F), and a combination of sprouting and fermentation (S + F), were assessed for reducing the beany aroma of cowpea. For this, an advanced climate-smart cowpea breeding line, UCC15-03, was used. Composite flour comprising wheat and the control or treated cowpea flours were prepared, used to make doughnuts, and the nutritional quality and consumer acceptability assessed. The flour from the S + F process showed the highest protein content (35.65 ± 0.25 g/100 g), followed by the S (32.26 ± 0.06 g/100 g), F (31.03 ± 0.03 g/100 g), and the control (24.91 ± 0.02 g/100 g). Processing significantly decreased the content of hexanal, which contributes to the beany flavor, from 44.41 ± 0.67 μg/100 g (control) to 24.36 ± 2.40 μg/100 g (S), 19.52 ± 0.18 μg/100 g (F), and 14.40 ± 0.66 μg/100 g (S + F). All the treatments decreased the oxalate, tannins, flavonoids, and polyphenolic contents as well as the crystallization and decomposition temperatures. Sensory evaluation revealed a higher preference for doughnuts made from the fermented cowpea, which had particulate, rough, and brown characteristics than the control, which showed beany, sweet, and gritty attributes. This demonstrates the potential for using fermentation to decrease the beany flavor, to enhance the utilization of cowpea in novel products.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144869961","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}

引用次数: 0

Unlocking the Multiflowering Trait in Pea, Lentil, and Chickpea: Genetic Insights and Breeding Advancements 解开豌豆、扁豆和鹰嘴豆的多花性状：遗传见解和育种进展

IF 5

Legume Science Pub Date : 2025-08-18 DOI: 10.1002/leg3.70043

Jyoti Devi, Gyan P. Mishra, Vidya Sagar, Vikas Singh, Rakesh K. Dubey, Suhas Gorakh Karkute, Nakul Gupta, Nagendra Rai, Kuldeep Tripathi, K. M. Shivaprasad, Muraleedhar S. Aski, Shiv Kumar Agrawal, Harsh Kumar Dikshit

{"title":"Unlocking the Multiflowering Trait in Pea, Lentil, and Chickpea: Genetic Insights and Breeding Advancements","authors":"Jyoti Devi, Gyan P. Mishra, Vidya Sagar, Vikas Singh, Rakesh K. Dubey, Suhas Gorakh Karkute, Nakul Gupta, Nagendra Rai, Kuldeep Tripathi, K. M. Shivaprasad, Muraleedhar S. Aski, Shiv Kumar Agrawal, Harsh Kumar Dikshit","doi":"10.1002/leg3.70043","DOIUrl":"https://doi.org/10.1002/leg3.70043","url":null,"abstract":"Multiflowering (MF) is a condition in which a plant bears more than two flowers per peduncle (FPP) on a single flowering node. In legumes, MF is reported in peas, chickpeas, and lentils and is reportedly governed by one to two recessive gene(s) or polygenes (Fn, Fna, Hr, Dne, Lf, Sn, nep–1, nep–2, sfl, and cym). MF is a relatively stable trait, although influenced by G × E interaction, particularly by temperature (11°C–20°C). Among the various genes regulating MF, the sfl gene results in the formation of two FPP in chickpea and was fine-mapped at 5.1 cM on LG6. The fine mapping and functional characterization of all the known MF genes will help in the manipulation of the number of FPPs and also the total number of flowers per plant through MAS (marker-assisted selection) or genome editing. This review investigates the roles, pathways, and genomic locations of all the MF genes in various legumes and the possibility of realizing better yield.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":5.0,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861830","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}

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