Legume Science最新文献

{"title":"Lentil (Lens culinaris Medik) as nutrient-rich and versatile food legume: A review","authors":"Lilian D. Kaale,&nbsp;Muhammad Siddiq,&nbsp;Sharon Hooper","doi":"10.1002/leg3.169","DOIUrl":"10.1002/leg3.169","url":null,"abstract":"<p>Lentil is one of the most important food legumes consumed widely throughout the world. Lentils are produced in diverse agroecological regions, such as Asia, North and South America, Africa, and Oceania. During the last two decades (2001–2020), world production of lentils increased by 107%, from 3.15 to 6.54 million metric tons. Canada leads lentil producing countries (with 44% share of the global output), followed by India and Australia having 18% and 8% share, respectively. Being a rich source of protein, complex carbohydrates, dietary fiber, and folic acid, lentils are considered a healthy food nutritionally. Lentils also contain a number of bioactive phytochemicals, such as flavonoids, total phenolics, phytate, saponins, and tannins. Dehulling and splitting of lentils are the most-commonly used basic processing methods. Additional value-added operations include milling of whole or dehulled lentils and isolating fractions that are rich in protein and starch that can be used as ingredients in diverse food applications. Lentils are aligned well with the changing consumer trends towards meat alternatives, plant-based diets, and healthy food options. Furthermore, due to increased environmental concerns for the production of meat, consumers are minimizing or even excluding meat consumption and opting for non-meat foods produced in a sustainable manner. This review article provides an overview of lentil's production/trade, consumption trends, nutritional profile, value-added processing, emerging research and development trends, and the role of lentil production in environmental sustainability.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46591535","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":"Functional, antioxidant, and sensory properties of a ready-to-eat wheat flour snack incorporated with germinated legume flour","authors":"Dur-e-shahwar Sattar,&nbsp;Tahira Mohsin Ali,&nbsp;Umed Ali Soomro,&nbsp;Abid Hasnain","doi":"10.1002/leg3.174","DOIUrl":"10.1002/leg3.174","url":null,"abstract":"<p>The present study aimed to develop a protein-rich product by increasing the nutritional properties of a ready-to-eat snack known as “diamond cuts.” Diamond cuts, also known as “papad,” is a crunchy savory snack of South and South-East Asian countries, typically served between meals in India and Pakistan. In this research three legumes, namely, lentils (<i>Lens culinaris</i>), green gram (<i>Vigna radiata</i>), and black gram (<i>Vigna mungo</i>) were sprouted in a jute bag for 24 h. These were ground to form legume flour and were then used in the preparation of diamond cuts. These products were analyzed for moisture content, percentage expansion, pH, textural characteristics, oil content, peroxide value, total phenolic content, total antioxidant capacity, and sensory characteristics. The results showed that diamond cuts containing germinated lentils, green gram, and black gram containing to have higher total phenolic content (2.29 and 1.25 mg/100 g, respectively) and antioxidant activity (90%, 87%, and 84%, respectively) with improved moisture content. It was also observed that diamond cuts with germinated legumes exhibited significantly harder texture compared to their non-germinated counterparts. Also, oil uptake was positively correlated to moisture loss is an important parameter in characterizing the physical properties of fried products. In terms of overall acceptability, all germinated fried snacks were liked significantly higher 7.4 than the snacks containing non-germinated legumes. From the results of sensory evaluation, it is concluded that the incorporation of germinated legumes in diamond cuts would give acceptable color, flavor, and appearance. Therefore, diamond cuts supplemented with germinated legumes could improve the textural, sensory, and nutritional properties of the product.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43738520","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":"Characterization and classification of selective Indian chickpea cultivars based on physical and hydration properties, using image and multivariate analysis","authors":"Ravneet Kaur,&nbsp;Kamlesh Prasad","doi":"10.1002/leg3.168","DOIUrl":"10.1002/leg3.168","url":null,"abstract":"<p>Chickpea (<i>Cicer arietinum</i>) is an important leguminous crop, widely consumed for its high protein content, mainly in Asian countries. India is the largest chickpea-producing country in the world. Chickpea seeds vary in shape and size depending on the cultivars. Physical properties play an important role in designing the equipment for storage and processing. Thus, the present study was carried out with the objective to characterize selected Indian chickpea cultivars based on their physical properties and hydration characteristics. Hydration is an important preprocessing treatment in most processes like germination, cooking, and fermentation, so the water uptake characteristics (water absorption capacity, swelling index, equilibrium moisture content, and weight gain) vary depending on the size and shape of the seeds. The increase in the length of chickpea seeds after hydration was found to be in the range of 18.18% to 32.08% for different cultivars, whereas the percentage increase in width ranged from 25.62% to 45.45%. The maximum increase in sphericity was 7.39%. Weight gain (%) after hydration was observed to be ranging from 98.87 ± 0.64% to 113.53 ± 0.60%. Comparative characteristics of selective chickpea cultivars based on their physical and hydration properties were studied and classify them using multivariate analysis. Principal component analysis and hierarchical cluster analysis (HCA) for multivariate data may be used to classify the chickpea cultivars. First three principal components explained the 90% variation, with PC1 and PC2 explaining the 73.03% variation. Using HCA, all the cultivars were classified into three clusters based on the similarities in their properties. The three-dimensional (3-D) image analysis approach was also employed to study the physical characteristics before and after soaking. It can be a helpful technique for process automation as it is less time consuming.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42402161","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":"Sensory analysis of microwave-roasted fenugreek and coffee blend","authors":"Nalan Yazicioglu","doi":"10.1002/leg3.166","DOIUrl":"10.1002/leg3.166","url":null,"abstract":"<p>Fenugreek is one of the well-known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)-roasted fenugreek with coffee arabica and to determine the best roasting conditions (2 and 4 min), and blending ratios (20% and 50%) for fenugreek seeds by consumer sensory analysis. A voluntary, minimal-trained consumer panel of 80 panelists was conducted. Coffee from roasted Arabica beans (100%) was used as a control. Cronbach's alpha values of 67.2% and 90.9% were obtained for the reliability of the first and second parts of the survey, respectively. The attributes “brown” color, “burnt,” and “bitter” taste, and “astringent” texture were significantly different between samples (<i>p</i> &lt; 0.05), whereas oily appearance, green color, coffee, green/vegan, fruity, sour, sweet, nutty, caramel, cacao, caffeine and creamy flavor, and viscosity sensation were statistically the same. The Tamhane T2 post hoc test showed that the color of the control sample was more brownish, whereas the 50% blend of 4 min roasted fenugreek had a more burnt, bitter, and astringent taste. Appreciation scores for taste/aroma, appearance, and mouthfeel also differed significantly between samples, whereas odor was rated as the same by panelists. This study shows that sample with 20% mixture of fenugreek roasted for 4 min at 600 W had statistically the same scores as the control sample in terms of odor, appearance, aroma, taste, and mouthfeel. These findings were also supported by physical and antioxidative quality measurements such as color, pH, moisture content, total phenolic content, and antioxidant activity.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.166","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43256009","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":"Efficiency of visual selection of agronomic traits for soybean production in a protected environment","authors":"Francisco Charles dos Santos Silva,&nbsp;Amilton Ferreira da Silva,&nbsp;André Ricardo Gomes Bezerra,&nbsp;Danúbia Aparecida Costa Nobre,&nbsp;Daniele Piano Rosa,&nbsp;Tuneo Sediyama,&nbsp;Claudinei Martins Guimarães,&nbsp;Alan Mario Zuffo,&nbsp;Felipe Lopes da Silva,&nbsp;Hebert Hernán Soto Gonzales,&nbsp;Luis Angel Paucar Flores,&nbsp;Jorge González Aguilera","doi":"10.1002/leg3.164","DOIUrl":"10.1002/leg3.164","url":null,"abstract":"<p>The objectives of this work were to evaluate the efficiency of visual selection in soybean under a protected environment, to determine if the ability of an evaluator to select visually depends on their experience with the crop, and to study the efficiency of visual selection of traits associated with productivity to obtain income gains. For that, three soybean populations (F₃, F₄, and F₅) were used, composed of 20 families each, conducted in a greenhouse in a randomized block design, with three replicates and experimental units, two plants per pot. In these, five evaluators with different levels of experience with the crop made the visual selection for each plant. Evaluators differ in their ability to identify more productive plants, but this ability is not associated with the evaluator's experience with the crop. In the search for more productive soybean plants, the number of pods per plant is the characteristic that most assists visual selection, provided there is uniformity of experimental conditions and genetic variability.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.164","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41727900","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":"Enhancement of antioxidant activity and improvement of the bright color of fermented soybean using ergothioneine biosynthesized by Aspergillus oryzae","authors":"Tham Thi Hong Nguyen,&nbsp;Ngoc Thi Le Nguyen,&nbsp;Thuy Thi Nguyen,&nbsp;Ha Cong Nguyen","doi":"10.1002/leg3.165","DOIUrl":"10.1002/leg3.165","url":null,"abstract":"<p>Even though fermented soybean (FS) contains various antioxidant compounds, this long-time processing still faces various oxidations caused by enzymes or heat. To elucidate the possibility of the oxidations as well as the level of enhancement of antioxidant properties to limit such oxidation, ergothioneine (ESH) concentrated extract (CE) from <i>Aspergillus oryzae</i> was used to interfere during FS processing. So, the supplementation of ESH CE (0%, 2%, 4%, and 6%) to one of three main stages such as soaking stage (SK), steaming (SM), or fermentation (FM) of the processing before measuring the quality changes of the final fermented product was done. The result showed that when added 4%–6% of ESH CE to the SK, ESH was slightly increased while 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and total phenolic compounds (TPC) increased considerably after fermentation by <i>Bacillus subtilis</i>. Total lipid was also slightly increased, whereas free fatty acid (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARs) decreased sharply compared with the control sample. Although supplemented at SK, <i>L</i>^<i>*</i><i>-</i>value increased sharply from 0% to 4% and then decreased slightly at 6% of ESH CE, higher than at SM, and subsequent FM, <i>∆E</i>-value and <i>a*</i> and <i>b*</i> value changed in the opposite direction when these parameters decreased the sharpest at SK, lower than at SM and then at FM. The results indicate that supplementing with 4%–6% ESH CE at the early SK of FS processing shows a compatible difference with other stages, not only helping to prevent lipid oxidation but also improving the bright color of the final FS.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.165","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47626894","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":"Effects of onion peel extract on bioactive components, textural and sensory characteristics of chickpea-based fried snack","authors":"Nabia Siddiqui,&nbsp;Tahira Mohsin Ali,&nbsp;Natasha Abbas Butt,&nbsp;Tanveer Abbas,&nbsp;Abid Hasnain","doi":"10.1002/leg3.163","DOIUrl":"10.1002/leg3.163","url":null,"abstract":"<p>Onion peel waste is generated in huge amount during processing. This waste is a huge source of antioxidants specially quercetin. Therefore, it can be utilized to increase the phenolic and flavonoid content of food products. The present study proposed the use of different onion peel extracts (OPE) in a South Asian snack called “sew.” Sew is a cold-extruded rod-shaped snack made from chickpea flour and spices. After extrusion, it is deep fried till appearance of golden-brown color. The polyphenols from onion peels were extracted in (a) EWE (ethanol and water-based) medium, (b) EAAE (ethanol and acetic acid-based) medium, and (c) WE (water extract). These three OPEs were separately sprayed over chickpea grits before making flours, which were then used for making sew. Antioxidant activity of EWE, EAAE, and WE extracts were found to be 59.06%, 36.85%, and 28.07%, respectively, and both gram-positive and gram-negative bacteria were inhibited by these three extracts. Addition of OPE led to a significant increase in antioxidant activity of snack (sew), and panelists were unable to perceive any statistical difference in control and extract added snacks in terms of sensory attributes. Interestingly, marked improvement was observed in textural characteristics (measured objectively) of snacks containing extracts and the percent decline in hardness as observed in EAAE, EWE, and WE containing fried snacks were found to be 56.83%, 37.95%, and 34.55%, respectively, after 60 day's storage, whereas 71.28% decline was recorded for control snack. Thus, incorporation of OPE proved to be an innovative method to improve the nutraceutical profile of chickpea-based fried snack.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.163","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43845697","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":"Optimised dry processing of protein concentrates from Australian pulses: A comparative study of faba bean, yellow pea and red lentil seed material","authors":"Daniel J. Skylas,&nbsp;Joel B. Johnson,&nbsp;John Kalitsis,&nbsp;Sonya Richard,&nbsp;Chris Whiteway,&nbsp;Ian Wesley,&nbsp;Mani Naiker,&nbsp;Ken J. Quail","doi":"10.1002/leg3.161","DOIUrl":"10.1002/leg3.161","url":null,"abstract":"<p>Milling and air classification settings were optimised for production of protein concentrates from Australian faba bean, yellow pea and red lentil seed material. Pulses were milled to flour of three progressively finer particle size distributions (D₅₀ of 23–25, 16–18 and 13–14 μm) and air classified at classifier wheel speeds of 7080, 9600 and 10,200 rpm. Maximum protein concentration was reported for pulse flours (D₅₀ of 13–14 μm) at 9600 rpm. Protein concentrations of 61.4, 58.1 and 61.0 g/100 g (db.), reflecting a fold increase in protein content of 1.9, 2.3 and 2.1, were reported for faba bean, yellow pea and red lentil, respectively. Protein, ash, fat and total dietary fibre contents were significantly higher in fine fractions (<i>p</i> &lt; 0.05), compared with coarse fractions, resulting in protein concentrates with enhanced nutritional properties. Amino acid score (AAS) of protein concentrates highlighted deficiencies in sulphur-containing amino acids, methionine and cysteine (MET + CYS), and tryptophan. Based on the lowest AAS (MET + CYS), protein concentrates were ranked highest for yellow pea (0.75), followed by faba bean (0.58) and red lentil (0.51). Phytochemical analysis demonstrated that bioactive constituents also co-concentrated with protein (fine fraction), potentially leading to protein concentrates with enhanced health benefits. Shelf-life assessment for the original flours and protein concentrates indicated the onset of rancidity after 3 months of storage. As fat content co-concentrated with protein, the rancidity (%) scores were higher for protein concentrates compared with the original flours. This demonstrates the importance of developing effective treatments, suitable for dry processing, which can extend shelf-life and stability of protein concentrate ingredients for domestic and export markets. The objective of this study was to increase the knowledge available on dry processing of protein concentrates from Australian pulses. The information generated from this study will look to inform future commercial scale processing operations.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.161","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48304570","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":"Microbial pathogenesis and the evasion strategies from the legume plant protective immunity","authors":"Rashed Noor","doi":"10.1002/leg3.160","DOIUrl":"10.1002/leg3.160","url":null,"abstract":"<p>Plants are stringent sources for the global food supply, and among them, legumes are considered to be the special ones since they have the specific capability to develop a symbiotic relationship with certain soil microorganisms (i.e., the rhizobial community) which deliberately fix the atmospheric nitrogen that is required for the further cellular synthesis. Biological nitrogen fixation (BNF) by the legume plants is essential for viable agricultural production and to decrease the use of synthetic nitrogen fertilizer in the agricultural fields. However, being the indigenous soil habitants, almost all plants are constantly encountering soil bacteria, viruses, fungi, nematodes, and so on, which may instigate an array of plant diseases conferring the global food security risk. Assimilation of plant nutrients is largely driven by the specific symbiotic interaction between rhizobial species and the leguminous plant roots through the formation of root nodules. Hence, in order to improve the crop yield and to ensure a sustainable supply of plant proteins and other nutrients, the protective immunity of the legume plants against the plant pathogens needs to be understood well because legumes comprise the maximum portion of all plants for serving as the human food and livestock feed. Present review emphasized on the bacterial pathogens and the virulent genes that are detrimental to plants including legumes. The evasion strategy of these harmful microorganisms from the plants' protective immunity is also discussed.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.160","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42303954","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":"Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts (Arachis hypogaea) cultivars","authors":"Hind A. E. Eltom,&nbsp;Mashair A. Sulieman,&nbsp;Amro B. Hassan","doi":"10.1002/leg3.159","DOIUrl":"10.1002/leg3.159","url":null,"abstract":"<p>This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microelements. The thermal treatments were critical, reduced the antinutrients factors, and significantly (<i>P</i> &lt; 0.05) enhanced the in vitro protein digestibility of the peanut samples. The highest values 78% and 79.2%, for Madani and Sodari cultivars, were obtained after boiling and roasting processing. However, the thermal processing caused a reduction in the vitamin E content of peanuts. In general, boiled and roasted peanuts could serve as a critical, underutilized by-product, particularly after combining boiling and roasting treatments, for potential applications in food formulations.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.159","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42013394","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}