Legume Science最新文献_第8页

Potential of indigenous legume fodder tree and shrubs to animal feed and mitigation of methane emission in the semi‐humid condition of southern Ethiopia 埃塞俄比亚南部半湿润条件下本地豆科饲料树和灌木对动物饲料的潜力和甲烷排放的缓解

Legume Science Pub Date : 2023-05-31 DOI: 10.1002/leg3.200

Getachew Abraham, Y. Kechero, Dereje Andualem

引用次数: 0

Reproductive potential of the black bean aphid ( Aphis fabae Scop.) on a range of faba bean ( Vicia faba L.) accessions 黑豆蚜在蚕豆上的繁殖潜力

Legume Science Pub Date : 2023-05-25 DOI: 10.1002/leg3.199

H. Skovgård, F. Stoddard

引用次数: 2

Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle 芸豆：蛋白质的宝库，为健康生活方式创造途径

Legume Science Pub Date : 2023-03-27 DOI: 10.1002/leg3.193

Dekka Srenuja, Vincent Hema, Maria Tito Anand, Rangarajan Jagan Mohan, Rajagopal Vidyalakshmi

{"title":"Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle","authors":"Dekka Srenuja, Vincent Hema, Maria Tito Anand, Rangarajan Jagan Mohan, Rajagopal Vidyalakshmi","doi":"10.1002/leg3.193","DOIUrl":"10.1002/leg3.193","url":null,"abstract":"Kidney beans (KBs) are a nutrient-dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant-based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in-depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large-scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.193","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49153604","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

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review 营养意义、增值应用和消费者对食用豆类的认知:综述

Legume Science Pub Date : 2023-03-03 DOI: 10.1002/leg3.192

N. S. Affrifah, M. Uebersax, Samir Amin

引用次数: 8

Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review 飞豆的生物化学成分、生物活性、加工及食品应用综述

Legume Science Pub Date : 2023-03-01 DOI: 10.1002/leg3.187

Rejaul Hoque Bepary, Arnab Roy, Khanin Pathak, Sankar Chandra Deka

{"title":"Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review","authors":"Rejaul Hoque Bepary, Arnab Roy, Khanin Pathak, Sankar Chandra Deka","doi":"10.1002/leg3.187","DOIUrl":"10.1002/leg3.187","url":null,"abstract":"The winged bean, Psophocarpus tetragonolobus (L.) D.C., is called the four-angled bean or Goa bean, which is an underutilized, non-conventional, and multipurpose tropical legume cultivated in Southeast Asia and Papua New Guinea. The objective of this article was to reveal a comprehensive view on the nutritional properties, biochemical compositions, health benefits, processing, and food applications of winged beans. The average moisture, carbohydrate, protein, fat, crude fiber, and ash content of 138 genotypes of winged bean seeds were found as 9.09 ± 1.73%, 26.81 ± 6.88%, 34.98 ± 4.63%, 18.01 ± 2.27%, 10.24 ± 5.49%, and 4.16 ± 0.41%, respectively. Leaves of winged beans are good sources of vitamins such as vitamin C (14.5–128 mg/100 g), thiamine, riboflavin, niacin, vitamin B6, folate, vitamin A (5240–20,800 IU), and vitamin E. The seed of winged beans is rich in calcium, iron, phosphorus, zinc, and copper. The anti-nutritional factors, namely, trypsin inhibitor, chymotrypsin inhibitor, phytic acid, saponin, tannin, oxalate, and flatulence saccharides of winged bean, were reported to be in the range of 40–99.5 TIU/mg of protein, 86.4–109.6 CIU/mg of protein, 4.09%–9.96%, 0.6%, 0.77%–0.97%, 0.5%, and 0.04%–0.18%, respectively. This bean can prevent diabetes, cancer, and asthma, boost immunity, and promote women's and men's reproductive health. Winged are transformed into consumable form by processing methods such as soaking, cooking, sprouting, fermentation, roasting, and so forth. This bean is processed into traditional products (curries, soup, pickles, etc.) and contemporary products (milk, tofu, tempeh, etc.). Future research should focus on promoting its utilization as an alternative to soybeans toward meeting global food and nutritional security.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.187","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44461602","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: 3

Market chain analysis of chickpea in Northwest Ethiopia 埃塞俄比亚西北部鹰嘴豆市场链分析

Legume Science Pub Date : 2023-02-23 DOI: 10.1002/leg3.191

Chernet Worku, Mulat Mengistu, Sosina Bezie

引用次数: 1

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use 一种潜在的人类使用的多年生脉冲作物——黑尾石(Onobrychis viiciolia)种子的营养品质

Legume Science Pub Date : 2023-02-20 DOI: 10.1002/leg3.189

Evan B. Craine, Muhammet Şakiroğlu, Tessa E. Peters, Spencer Barriball, B. Schlautman

引用次数: 1

Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics 高粱-绿豆组合零食:挤压温度和水分对化学、功能和营养特性的影响

Legume Science Pub Date : 2023-02-13 DOI: 10.1002/leg3.186

Jashandeep Kaur, Baljit Singh, Arashdeep Singh

{"title":"Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics","authors":"Jashandeep Kaur, Baljit Singh, Arashdeep Singh","doi":"10.1002/leg3.186","DOIUrl":"10.1002/leg3.186","url":null,"abstract":"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.","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}

引用次数: 5

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour 研究了不同处理对大豆粉的影响，以及燕麦和大豆粉混合饼干的质量和感官评价

Legume Science Pub Date : 2023-02-10 DOI: 10.1002/leg3.181

Anusha Pokharel, A. Dangal, Sunita Karki, Sujata Lamichhane, P. Timsina, Anamika Bohara

引用次数: 2

Comparison of hermetic bags with polyethylene‐lined polypropylene bags for prolonged storage of faba bean ( Vicia faba L.) seeds in Ethiopia 埃塞俄比亚蚕豆(Vicia faba L.)种子长期储存的密闭袋与聚乙烯内衬聚丙烯袋的比较

Legume Science Pub Date : 2023-02-09 DOI: 10.1002/leg3.190

Astawus Esatu Seifu, K. Kalsa, Hasen Seid Aweke, Girma Debele Dibaba

引用次数: 2