Legume Science最新文献

{"title":"The Effect of Apis mellifera L. Pollination on Seed Yield and Nutritional Qualities of Sesamum indicum L. in Dale Sedi District of Western Oromia, Ethiopia","authors":"Ofijan Tesfaye,&nbsp;Elias Gaisa","doi":"10.1002/leg3.70001","DOIUrl":"https://doi.org/10.1002/leg3.70001","url":null,"abstract":"<p>The development of blossoming seed plants that provide a genetically diverse crop of progeny depends on pollination. <i>Sesamum indicum</i> is an oilseed crop and requires both self and cross-pollination that varies based on insect type, crop variety, and environmental factors. Hence, the experiment was conducted for two consecutive years (2022 and 2023) to the effect of <i>Apis mellifera</i> L. pollination on yield, germination, and nutritional qualities of <i>S. indicum</i> (Dicho variety). A completely randomized block design with three treatments was used, and each treatment was replicated four times. Insects from open plot were counted from 1 m × 1 m quadrant/5 min. Seed yield and yield parameters and germination rates were recorded based on standard methods. Oil content was analyzed by Soxhlet extraction. From the study, 13 insects were identified of which 69.2% were categorized under the order Hymenoptera. A combined mean of plant height, branch/plant, and number of pod/plant showed statistically no difference (<i>p</i> &gt; 0.05) among treatments. However, the number of seeds/pod, 1000 seed weight, and yield (quintal)/ha produced by an open plot and a plot caged with <i>A. mellifera</i> were statistically higher (<i>p</i> &lt; 0.05) as compared with the closed plot. The percentage increment in seed yield (quintal)/ha were 17.16% and 20.33% for the open plot and the plot caged with bees, respectively. The seed germination was found to be maximum in the open plot (88.9%) followed by a plot caged with <i>A. mellifera</i> (86.68%) and a closed plot (60.46%). A measurable variation (<i>p</i> &lt; 0.05) in oil content(%) was recorded among the treatments with the maximum from a plot caged with bees (54.24 ± 0.27) followed by an open plot (52.04 ± 0.58) and closed plot (48.81 ± 0.24). These findings suggest that pollinators, including honey bees, <i>A. mellifera</i> visiting <i>S. indicum</i> can enhance yields, germination rates, and oil content.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089839","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":"Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review","authors":"Semin Ozge Keskin,&nbsp;Gulum Sumnu","doi":"10.1002/leg3.70000","DOIUrl":"https://doi.org/10.1002/leg3.70000","url":null,"abstract":"<p>Lentil (<i>Lens culinaris</i> Medik.) and lentil components are cost-effective, sustainable, eco-friendly, nutritious, and vegan functional ingredients in food formulations. These versatile properties have recently increased the popularity of them among consumers and food manufacturers. Various emerging processing technologies, such as microwave (MW), infrared (IR), high pressure (HP), ultrasound (US), cold plasma (CP), ozone, ionizing irradiation, ultraviolet (UV)-light, ultrafiltration (UF), and isoelectric precipitation (IEP), have been effectively applied to improve the functional properties of lentils and lentil components, thereby increasing their consumption and utility. This review article focuses on the nutritional, health-promoting, and technological functions of raw and modified lentils/lentil components in food applications and the effects of emerging technologies on their functionality. Selecting appropriate, sustainable technology and determining optimized process conditions are crucial for producing functional, healthy food from modified lentils that display enhanced consumer acceptability. Recent research indicates that MW, IR, HP, US, MW-IR, HP-enzymolysis, UV-US, and US-γ-irradiation technologies have substantial potential for modifying and enhancing the functionality of lentil and lentil components.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70000","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142084566","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":"A Comprehensive Review of the Rheological Properties of Lentil Flour and Starch for Food Applications","authors":"Jasim Ahmed","doi":"10.1002/leg3.255","DOIUrl":"https://doi.org/10.1002/leg3.255","url":null,"abstract":"<p>Rheology is the study of flow and its behavior. Unlike powder flow, lentil flour and starch, either individually or in a food formulation, exhibit flow in dispersions, dough, or gel. The presence of a significant amount of starch and protein in lentil flour results in a broad range of rheological properties in dough or dispersion, and the obtained data are useful in many industrial applications, including food, feed, packaging, and pharmaceuticals. During processing, lentil starch dispersions undergo gelatinization and form a gel. Oscillatory rheological measurement can accruately predict the reaction kinetics of lentil starch gelatinization with simultaneous changes in temperature and time. Isothermally heated lentil starch gel advances knowledge by providing information on gel rigidity. The mechanical properties of starch gels can be measured by creep and recovery tests. This review focuses on the rheological properties of lentil flour and starch in dispersions or dough and heat- or pressure-induced lentil gels. The rheological data would help processors select lentil ingredients and their potential applications in product development or additive manufacturing.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.255","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142041632","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":"Optimization of Genotyping-by-Sequencing (GBS) for Germplasm Fingerprinting and Trait Mapping in Faba Bean","authors":"Hailin Zhang,&nbsp;Lavinia I. Fechete,&nbsp;Axel Himmelbach,&nbsp;Anja Poehlein,&nbsp;Ulrike Lohwasser,&nbsp;Andreas Börner,&nbsp;Fouad Maalouf,&nbsp;Shiv Kumar,&nbsp;Hamid Khazaei,&nbsp;Nils Stein,&nbsp;Murukarthick Jayakodi","doi":"10.1002/leg3.254","DOIUrl":"https://doi.org/10.1002/leg3.254","url":null,"abstract":"<p>Faba bean (<i>Vicia faba</i> L.) is an important pulse crop with a wide range of agroecological adaptations. The development of genomic tools and a comprehensive catalog of extant genetic diversity are crucial for developing improved faba bean cultivars. The lack of a cost-effective genotyping platform limits the characterization of large germplasm collections, understanding of genetic diversity across populations, and implementing breeder's tools like genomic selection. Genotyping-by-sequencing (GBS) offers high-resolution genotyping for both model and crop plant species, even without a reference genome sequence. The genome fragments targeted by GBS depend substantially on the restriction enzyme (RE) used for the complexity reduction step. Species with complex genomic architecture require optimization of GBS with proper RE to realize the full potential of GBS. Here, we evaluated various REs in the GBS method and identified that the combination of <i>Ape</i>KI/<i>Mse</i>I proved to be the most appropriate for faba bean based on the best library quality, a high number of genomic loci spread across chromosomes, and high enrichment loci associated with the gene space. With the new optimized protocol, we constructed a genetic map using a recombinant inbred line (RIL) population and identified a QTL for seed hilum color on Chromosome 1. In addition, we also genotyped a diversity panel and performed a genome-wide association studies (GWAS) for important agronomic traits, including plant height (PH), flowering time (FT), and number of pods per plant (PPP). We identified six SNP markers significantly associated with these traits and listed potential candidate genes. The optimized faba bean-specific GBS procedure will facilitate access to the untapped genetic diversity for genetic research and breeding and may facilitate functional genomics.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.254","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980416","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 Processing on the Bioactive Compounds and Antinutritional Factors of Lentil (Lens culinaris L.)—A Review","authors":"Md. Forshed Dewan,&nbsp;Shahjadi-Nur-Us Shams,&nbsp;M. Amdadul Haque","doi":"10.1002/leg3.253","DOIUrl":"https://doi.org/10.1002/leg3.253","url":null,"abstract":"<p>Lentil (<i>Lens culinaris</i> L.) is an ancient leguminous crop, with its seeds eaten in numerous forms in throughout the world. Along with macronutrients and micronutrients, it provides a range of non-nutritional constituents, which are categorized as bioactive compounds. These compounds have immense roles in maintaining biological functions in plants and animal kingdom. Bioactive compounds in lentils consist of phenolic compounds, pigment, tocopherol, flavonoids, lectins, oxalic acid, phytic acid, and so forth. Some of these compounds are regarded as antinutritional factors (ANFs) because they prevent nutrients from being absorbed. Processing methods such as cooking, germination, fermentation, dehulling, milling, and extrusion can drastically reduce the amount of ANFs contained in lentils. The primary objective of dehulling and milling is not to reduce or eliminate the ANFs of lentils but to increase their feasibility for using in various food applications. However, the processing stresses may result good or bad effects on the bioactive molecules as well. For instance, the raw lentils may not contain any γ-aminobutyric acid, but following germination and fermentation, it becomes abundant. In this article, we reviewed the studies on the impact assessment of processing techniques on the bioactive components of lentils. By combining existing literature, this review fills a knowledge gap on the ways that processing methods affect lentils' bioactive properties and offers valuable guidance for dietary applications and informed consumer choices. Lentils can cater to recent consumer trends for increasing preference of plant-based proteins by offering nutrient-dense and healthy dietary options.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.253","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980417","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 of Starch Fraction From Wet Protein Isolation Process in Pea (Pisum sativum L.)","authors":"Sintayehu Daba,&nbsp;Rebecca McGee,&nbsp;Alecia Kiszonas,&nbsp;Sean Finnie","doi":"10.1002/leg3.242","DOIUrl":"https://doi.org/10.1002/leg3.242","url":null,"abstract":"<p>The protein isolation process produces a protein isolate and a starch byproduct. This research focuses on characterizing the composition, pasting properties, and gel firmness (FM) of starch fractions of five yellow pea genotypes grown in six environments in the state of Washington, USA. Protein isolation yielded 17% protein and 60% starch fractions. The starch fraction had a purity range of 66.0%–84.8%. Pea starch exhibited a strong gel-forming property. The pasting temperatures (PTs) of the starch fractions from the five pea entries ranged between 73.2 °C and 77.1 °C. Viscosity measurements indicated significant seasonal variations. Specifically, the viscosity parameters for the starches from the 2020 to 2022 seasons were significantly higher than those from the 2021 season. Differences in weather conditions partly contributed to seasonal variations. The 2021 season experienced low rainfall, primarily in May and June, followed by high temperatures during late June and the first 3 weeks of July. The principal component analysis (PCA) of 344 viscosity measurements from the Rapid Visco Analyzer (RVA) test showed a clear separation of the 2021 samples from those of 2020 and 2022, emphasizing the impact of the differences in growing conditions.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.242","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141966834","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":"Lentils: A Recent Review on Global Trade and Popular Regional Cuisines","authors":"Marium Shaikh,&nbsp;Kappat Valiyapeediyekkal Sunooj,&nbsp;Md. Hafizur Rahman,&nbsp;Muhammed Navaf,&nbsp;Tahira Mohsin Ali","doi":"10.1002/leg3.252","DOIUrl":"https://doi.org/10.1002/leg3.252","url":null,"abstract":"<p>Lentils that are considered powerhouse of healthy calories are traditionally consumed in different regions of the world. With the increasing awareness regarding lentils' health-related benefits, it is getting popular among people of all ages. The rising demand also necessitated the increase in global lentil production with Canada grabbing the top rank among the global producers. This review discussed lentil's trade-related statistics, along with in depth details of various popular cuisines, and consumption patterns observed in Asia, Middle East, Africa, the United States, Canada, Europe, and Mediterranean region. Lentils are added as ingredient in soups, rice cuisines, pasta, flat breads, salads, nuggets, and burger patties and thus carry its name throughout the food menus from appetizers and salads to main course meals.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.252","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967345","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":"Nutraceutical and Pharmacological Benefits of Some Leguminous Plants of North-Western Himalaya","authors":"Suresh Kumar,&nbsp; Divya,&nbsp;Shivani Thakur,&nbsp;Mamta Verma,&nbsp;Younis Ahamd Hajam,&nbsp;Rajesh Kumar,&nbsp;Sanju Bala Dhull,&nbsp;Pawan Kumar Rose,&nbsp;Nazish Muzaffar,&nbsp;Damodar Gautam","doi":"10.1002/leg3.236","DOIUrl":"https://doi.org/10.1002/leg3.236","url":null,"abstract":"<p>Legumes have various types of active constituents with disinfection and disease-prevention properties. They are highly nutritious, providing carbohydrates, proteins, fibre, vitamins, copper, zinc, iron, magnesium and phosphorus. They are free of saturated fats and cholesterol. The Fabaceae or Leguminosae is regarded as legume family, which includes a major group of plant resources in the north-western Himalayan region, primarily used as food as well as medicine. The term ‘Nutraceutical’ is derived from two words ‘nutrient’ means nourishing food component and ‘pharmaceutical’, which means a medicinal drug. It refers to any product derived from food resources having extra health benefits and nutritional value. These include minerals, vitamins, herbs and their extracts, which provide us with health benefits and play a significant role in the prevention and treatment of various diseases like diabetes, renal disorders, gastrointestinal ailments, cardiovascular diseases, cancer, Alzheimer's disease, Parkinson's disease, allergies, eye conditions, obesity and so forth. Therefore, nutraceuticals may contribute to preventing chronic diseases, improving health, postponing the ageing process and increasing life expectancy by supporting the functions and integrity of the body. The north-western Himalayan region has several species of legumes of utmost significance due to their nutraceutical and therapeutic potential. Among these, major legumes are lentil, chickpea, soybean, kidney bean and groundnut, while several others legumes have rather limited commercial significance. Various parts, that is, young pods, fresh or mature seeds, leaves and flowers, of these legume plants are used for human consumption. In this article, efforts have been made to compile the nutraceutical and medicinal inferences of leguminous plants of north-west Himalaya. The information provided also pertains to the nutritional benefits, antinutritional properties and distribution of legumes in various regions of north-western Himalaya through the analysis of different works available in the literature.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.236","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141966498","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":"Atmospheric Cold Plasma Pretreatment on Germination of Guar Bean Seeds: Effect on Germination Parameters, Bioactive Compounds, Antinutritional Factors, Functional Groups, and In Vitro Protein Digestibility","authors":"Ankan Kheto,&nbsp;Ashish Behera,&nbsp;Sakshi Manikpuri,&nbsp;Rachna Sehrawat,&nbsp;Khalid Gul,&nbsp;Lokesh Kumar","doi":"10.1002/leg3.251","DOIUrl":"https://doi.org/10.1002/leg3.251","url":null,"abstract":"<p>In this study, atmospheric cold plasma (CP; voltage: 15–25 kV and time: 30–120 s) was applied to guar bean seeds (GBS) and then germinated for 5 days to understand the germination ability based on the germination parameters and chlorophyll content. After that, carbohydrate, protein, bioactive compounds, antinutritional factors, and in vitro protein digestibility of germinated GBS were analyzed. The results showed that CP treatment has significantly (<i>p</i> &lt; 0.05) affected the germination parameters, majorly germination percentage, root length, and chlorophyll content of GBS. The CP-pretreated (20 kV for 90 s) germinated samples (on the fifth day) had maximum germination ability and less antinutritional factors. Similarly, the CP-pretreated germinated samples (15 and 20 kV for 90 s) showed higher in vitro protein digestibility and bioactive compounds than others. Unfortunately, higher applied voltage and duration negatively affected the germination process. From principal component analysis, medium-intensity CP treatment conditions were more effective in accelerating the germination process of GBS.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.251","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141966497","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":"Unveiling the Bounty: A Systematic Synthesis of Biodiversity and Ecosystem Services in Mediterranean Lentil and Chickpea Cultivation Through Alternative Pulse Systems","authors":"Anna-Lena Vollheyde,&nbsp;Miguel A. Cebrián-Piqueras,&nbsp;Christina von Haaren","doi":"10.1002/leg3.246","DOIUrl":"https://doi.org/10.1002/leg3.246","url":null,"abstract":"<p>Pulses get increasing awareness not only for their nutritional value but also for their multifunctionality in sustainable agri-food systems. Although having a long tradition in Mediterranean regions, their share of arable land is very low. Knowledge about pulse cropping, considering nonmarket outputs in alternative cropping systems, is scarce. To this end, we conducted a systematic literature research. We synthesized the current quantified state of knowledge about associated biodiversity in pulse systems and ecosystem services, specifically food/feed provision and soil quality, in lentil and chickpea cropping systems using alternative management practices in the Mediterranean and analysed their impact compared to conventional practices employing a meta-analysis. As alternative practices, we considered practices frequently proposed to be sustainable and more ecologically oriented than conventional cropping. Most studies examined soil quality, especially chemical quality, followed by grain yield. Very few studies surveyed biodiversity, most of which used arable flora as an indicator. Mean lentil and chickpea grain yields were 1484.4 ± 665 kg/ha under alternative practices, and flora richness was on average 10.9 ± 4 species during the pulse phase. We found significant positive impacts of organic farming on biodiversity, no tillage on soil quality and diversified rotations on yield. In multiservice trials, no tillage tended to be synergistic for both, yield and soil quality. In conclusion, organic and conservation agriculture elements seem promising techniques for ecosystem service-enhancing pulse management. Anyhow, the current evidence base on ecosystem service performance in alternative pulse systems is empirically not yet robust to conclude sound data-driven management recommendations—especially with a focus on biodiversity. However, we can draw justified hypotheses that can focus future research and can be tested in the field.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.246","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967654","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}