Legume Science最新文献

{"title":"Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use","authors":"Evan B. Craine,&nbsp;Muhammet Şakiroğlu,&nbsp;Tessa E. Peters,&nbsp;Spencer Barriball,&nbsp;Brandon Schlautman","doi":"10.1002/leg3.189","DOIUrl":"10.1002/leg3.189","url":null,"abstract":"<p><i>Onobrychis viciifolia</i> (hereafter sainfoin) is an autotetraploid (2<i>n</i> = 4<i>x</i> = 28), allogamous insect-pollinated perennial legume originating from the Caucasus that has historically been cultivated as a forage. As a perennial legume, sainfoin has the potential to improve the sustainability of agriculture and food systems in multiple ways. Sainfoin can provide continuous living cover and biological nitrogen fixation to enhance soil fertility and health. It can also provide ecosystem services as a resource for pollinators and wildlife in addition to nitrogen fixation. Building on this history of valuable uses, The Land Institute is developing sainfoin as a pulse crop for human use. With the goal of supporting human diets with a sustainable, perennial protein source and nutrient-dense crop, this innovation requires a thorough understanding of the chemical composition of sainfoin seeds to ensure safety and potential nutritional quality. Using seeds from commercial sainfoin varieties developed for forage production, grown by commercial sainfoin seed growers in the western United States, this study evaluates seed composition as part of an ongoing investigation into sainfoin's potential as a novel pulse. We found crude protein content (38.78%) comparable with soybean and lupine, fat content (6.96%) comparable with lupine and chickpea, and starch (7.1%) and dietary fiber content (48.96%) comparable with lupine. Phytic acid content was higher than pulses (1790.89 mg). Ash (3.81%), iron (64.14 ppm), and zinc contents (61.63 ppm) were in the higher end of the range for pulses. This study indicates that sainfoin could become a novel, nutrient-dense crop for human nutrition. Future studies are required to further characterize seed composition and safety and demonstrate how common legume processing techniques may influence nutritional quality.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.189","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47486950","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":"Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics","authors":"Jashandeep Kaur,&nbsp;Baljit Singh,&nbsp;Arashdeep Singh","doi":"10.1002/leg3.186","DOIUrl":"10.1002/leg3.186","url":null,"abstract":"<p>Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), and their effect on properties of snacks was examined. The results revealed that the elevation in temperature and moisture increased the antioxidant activity (ferric-reducing antioxidant power and 2,2-DiPhenyl-2-Picryl hydrazyl hydrate) and total phenolic content. This could be attributed to that the release of bound phenolics is accelerated by the extrusion treatment. However, higher temperature and lower moisture improved the functional properties such as expansion ratio, in vitro protein digestibility, overall acceptability, and expected glycemic index (50–51) of the snacks. A positive correlation was seen among slowly digestible starch and expected glycemic index of the snacks, water solubility index, and expansion ratio. A strong positive correlation was observed among total phenolic content and antioxidant activity. Higher barrel temperature (170°C) and a lower feed moisture (14%) were found to be the best combination to produce nutritious sorghum–mung bean-based snacks. Moreover, the snacks were found to be highly likeable among the sensory panel, which proves its commercialization properties.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46850104","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":"Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour","authors":"Anusha Pokharel,&nbsp;Anish Dangal,&nbsp;Sunita Karki,&nbsp;Sujata Lamichhane,&nbsp;Prekshya Timsina,&nbsp;Anamika Bohara","doi":"10.1002/leg3.181","DOIUrl":"10.1002/leg3.181","url":null,"abstract":"<p>This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico-chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg⁻¹ and phytic acid content of 13,280 μg kg⁻¹. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (<i>p</i> &lt; 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg⁻¹ phytic acid, and 50 mgTAE kg⁻¹ tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti-nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti-nutritional factors.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.181","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46297152","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":"Comparison of hermetic bags with polyethylene-lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia","authors":"Astawus Esatu Seifu,&nbsp;Karta Kaske Kalsa,&nbsp;Hasen Seid Aweke,&nbsp;Girma Debele Dibaba","doi":"10.1002/leg3.190","DOIUrl":"10.1002/leg3.190","url":null,"abstract":"<p>Poor storage facilities expose seeds to deterioration, resulting in low seed quality under a prolonged storage time. We compared the performance of five bag types: Two hermetic bags (Super GrainPro bag [SGB] and Purdue Improved Crop Storage bag [PICS]), with three non-hermetic bags (woven polypropylene bag lined with polyethylene [WPP lined with PE], polypropylene bags [PP], and jute bags) for the storage of faba bean seeds for 24 months. Faba bean seed quality was assessed under ambient conditions after 0, 6, 12, 18, and 24 months of storage. Parameters investigated include seed moisture content, thousand seed weight, germination percentages, vigor index I and II, speed of germination, percentage of insect-damaged seed, and insect counts. Results indicated that there was a significant (<i>P</i> ≤ 0.01) interaction of bag types and duration for all tested parameters. Hermetic bags and WPP lined with PE maintained germination percentage above 90% during 12 months of storage. The vigor index remained above 1600 mg% for hermetic bags and WPP lined with PE during 12 months of storage. However, non-hermetic bags exhibited a rapid drop in vigor index beginning from 6 months of storage. Hermetic bags and WPP lined with PE allowed minimal insect breeding and hence decreased the seed damage caused by insects. The present results demonstrated that in addition to the PICS bags and SGB, the WPP lined with PE can be used for short-period storage for up to 12 months without incurring a significant loss of seed quality. Hence, we recommend the introduction of WPP lined with PE as faba bean seed storage technique under conditions where hermetic bags are inaccessible to resource-poor farmers.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.190","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48530461","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":"Previous legume crop influences winter barley yield, N fertilizer response, and malting quality in Missouri","authors":"Michael Joseph William Maw,&nbsp;Isaac Lepcha,&nbsp;Harley D. Naumann","doi":"10.1002/leg3.182","DOIUrl":"10.1002/leg3.182","url":null,"abstract":"<p>The rapid growth in the craft brewing industry is increasing the demand for winter barley production. Little recent research exists on producing winter barley for malting in the lower Midwestern United States, with a lack of understanding how previous legumes crops grown in rotation with winter barley interact with nitrogen (N) fertilization rates to affect grain yield and malting quality. To investigate these topics, a preliminary, 1-year study was conducted in Missouri, USA, to test how growing soybean, a common rotational crop, and sunn hemp, a specialty forage crop, prior to winter barley, as well as two fall N fertilization rates (22.4 and 44.8 kg N ha⁻¹), affected barley grain yield. Barley grain yield was unaffected by the previous legume crop choice or the fall N fertilization rate, suggesting that either crop provided adequate residual N to the succeeding barley crop. Additionally, malting quality was analyzed from representative grain samples to reveal adequate levels suitable for use in the craft brewing industry. This study's results reveal preliminary data supporting winter barley production in the lower Midwestern United States, with an indication that previously grown legume crops impact crop yield greater than fall N fertilizer rate.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44853804","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":"Application of legume-based materials in encapsulation technology: A review","authors":"Md. Forshed Dewan,&nbsp;M. Amdadul Haque","doi":"10.1002/leg3.188","DOIUrl":"10.1002/leg3.188","url":null,"abstract":"<p>There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on vastness. The delicate bioactive substances are encapsulated using a variety of wall materials. This review article discusses the applications of legume-based materials for applications in encapsulation technology. The traditional and modern encapsulating techniques are listed. Legume flour, proteins, and starch are effective transporters for the unstable and highly reactive components. Besides physical, biochemical, and chemical modifications of legume-based proteins and their combinations with polysaccharides are  the advanced stages of research. Some functional features of legume proteins have been enhanced by various modifications and combinations with polysaccharides. As a consequence, significant effectiveness has been achieved in encapsulation efficiency. Few active core materials produced from legumes have been effectively enclosed with other wall materials. Furthermore, encapsulated products containing legume wall material have been shown to demonstrate controlled release and increased bioavailability of bioactive components. More research investigations are required to study the health implications of both short-term and long-term consumption of these encapsulated products. Legume-based materials (flour, protein, and starch) possess suitable physical and chemical properties and, as such, offer great potential for commercial use in encapsulation technology.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.188","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44070763","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":"Recent advances in legume protein-based colloidal systems","authors":"Mohammad Tarahi,&nbsp;Jasim Ahmed","doi":"10.1002/leg3.185","DOIUrl":"10.1002/leg3.185","url":null,"abstract":"<p>Developing nature-derived surface-active ingredients with favorable interfacial and functional properties has recently received increasing attention in the food and pharmaceutical industries. Legume proteins are used extensively in food colloidal systems because of their small particle size, high water absorption capability, excellent functional properties (e.g., emulsification, foamability, and gelation), and film formation. There are some limitations in legume proteins, such as high water vapor permeability and fragility, as well as low stability and solubility. Various conventional and innovative processing technologies (e.g., high-pressure homogenization, ultrasonication, and cold plasma processing) have been successfully employed in order to modify the functional and interfacial properties of legume proteins. In this review, the formation and stability of legume protein-based colloidal systems and their applications are discussed.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43789827","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":"Genome-wide association study of variation in cooking time among common bean (Phaseolus vulgaris L.) accessions using Diversity Arrays Technology markers","authors":"Samuel Wanjohi Wahome,&nbsp;Mwangi Stephen Githiri,&nbsp;Peter Kahenya Kinyanjui,&nbsp;Mary Esther Muyoka Toili,&nbsp;Geert Angenon","doi":"10.1002/leg3.184","DOIUrl":"10.1002/leg3.184","url":null,"abstract":"<p>Stored grains of common bean (<i>Phaseolus vulgaris</i> L.) develop the hard-to-cook trait (HTC), which is manifested in a prolonged cooking time, thereby imposing time and energy constraints. The objective of this study was to determine variation in cooking time among common bean genotypes and to identify single nucleotide polymorphism (SNP) markers associated with cooking time.</p><p>Seeds of 222 common bean accessions sourced from Kenyan institutions were multiplied in the Jomo Kenyatta University of Agriculture and Technology (JKUAT) field in 2019. The freshly harvested seeds and those stored at 35°C and 50% red haricot (RH) for 4 months for accelerated aging were soaked in distilled water for 16 h and evaluated for cooking time using the finger-pressing method. The accessions were also genotyped to determine variation in SNP markers using Diversity Arrays Technology Sequencing (DArTseq). Genome-wide association study (GWAS) analysis was conducted to identify SNPs significantly associated with cooking time.</p><p>The study revealed significant differences (<i>p</i> ≤ 0.05) within and between fresh and aged bean accessions. Fresh seeds had a lower cooking time with a mean of 40.8 min and ranged from 28.1 to 72.2 min, whereas aged seeds had a higher average cooking time of 54.1 min and ranged from 32.1 to 96.3 min. GWAS identified a region in Chromosome 10 to be significantly (<i>p</i> ≤ 0.05) associated with the cooking time of aged seeds. Consequently, two potential candidate genes <i>Phvul.010G038000</i> and <i>Phvul.010G038100</i> were revealed. The characterized common bean accessions and the identified SNP markers can be utilized in breeding programs to improve the cooking quality of the common bean.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.184","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42707270","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":"Feasibility study of cultivating desi-type chickpea genotypes in cold and temperate regions","authors":"Ahmad Nezami,&nbsp;Ali Akbar Mahmoodi,&nbsp;Jafar Nabati,&nbsp;Mohammad Mohammadi,&nbsp;Alireza Hasanfard","doi":"10.1002/leg3.179","DOIUrl":"10.1002/leg3.179","url":null,"abstract":"<p>Shifting the sowing time of chickpea plants from spring to autumn in arid and semi-arid regions of Iran is unavoidable. To study the feasibility of this issue, 32 desi-type chickpea genotypes were planted in Mashhad (as a temperate region) and Jolgeh Rokh (as a cold region) to screen cold-tolerant genotypes. The results revealed that 100% and 19% of the genotypes planted in Mashhad and Jolgeh Rokh had a survival range of 76–100%. MCC918 in Mashhad and MCC913 in Jolgeh Rokh had the highest height (69 and 33 cm, respectively). The highest biological yields in Mashhad and Jolgeh Rokh were found in MCC576 (1743 g m⁻²) and MCC207 (658 g m⁻²), respectively. The grain yield of 41% (13 genotypes) and 34% (11 genotypes) of the genotypes planted in Mashhad and Jolgeh Rokh was higher than the total average (316 and 82 g m⁻², respectively). Also, the maximum grain yield in Mashhad was about 2.3 times higher than in Jolgeh Rokh. According to the present experimental results, MCC259, MCC576, and MCC607 in Mashhad as a cold temperate region and MCC207, MCC212, and MCC605 in Jolgeh Rokh as a cold region had the highest winter survival percentage and grain yield compared to the other genotypes.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47678880","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":"Genetics for seed traits and Mungbean yellow mosaic India virus reaction in urdbean (Vigna mungo L. Hepper)","authors":"Debjyoti Sen Gupta,&nbsp;Jitendra Kumar,&nbsp;Amrit Lamichaney,&nbsp;Ashok Kumar Parihar,&nbsp;Sankar Prasad Das,&nbsp;Anurag Kumar,&nbsp;Pardip Kumar Katiyar,&nbsp;Sanjeev Gupta","doi":"10.1002/leg3.180","DOIUrl":"10.1002/leg3.180","url":null,"abstract":"<p>Urdbean or blackgram is one of the important multi-season pulse crops grown in India. Improved seed quality and resistance to Mungbean yellow mosaic India virus (MYMIV) are the important objectives of the urdbean breeding program. For this, knowledge of inheritance for seed quality traits and MYMIV resistance is essentially required. Therefore, an attempt has been made to understand the inheritance of seed traits like seed luster, seed coat color, mosaic on seed surface, and MYMIV reaction using intra- and inter-specific bi-parental populations. The inheritance results revealed that in DPU88-31 × LBG-685 population, the shining seed registered dominance over the dull trait, while the green seed coat color exhibited dominance over the brown seed coat color. However, the inter-specific F₂ population derived from IPU11-02 × Pant M 6 deviated significantly from Mendelian ratios and supported severe segregation distortion for seed traits, while the mosaic on seed coat or mottling character studied in interspecific population demonstrated a dominant digenic inheritance pattern. In five inter- and intra-specific F₂ populations, MYMIV resistance demonstrated monogenic dominant inheritance, which was also validated in F₃ generations. Furthermore, linkage analysis exhibited an association between seed luster and seed coat color, while no association was noticed between seed traits and MYMIV resistance. The normality tests revealed that seed width and 100 seeds weight were controlled by a few major genes, while other quantitative traits were governed by many genes with small additive effects. The skewness suggested that complementary gene interactions were present among genes controlling 100 seed weight in the intra-specific cross, while duplicate gene interactions were involved in the inter-specific cross. The identified monogenic traits and linked morphological marker after further enrichment of the linkage group could be used as an important tool in the regular breeding program.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.180","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44994143","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}