Search for Author, Title, Keyword
Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review
More details
Hide details
Publication date: 2014-06-30
Pol. J. Food Nutr. Sci. 2014;64(2):75-89
The consumption of seeds of the Fabaceae family is distributed worldwide mainly due to the high content in proteins, carbohydrates, dietary fiber and polyunsaturated fatty acids, jointly with vitamins and minerals. However, they contain several non-nutritive compounds (NNCs) that can exert adverse or beneficial actions upon ingestion depending on their chemical structure, concentration, time of exposure and their interaction with other dietary components. In this review, we present the representative legume NNCs, their chemical nature and their adverse and beneficial biological actions. Moreover, we summarized updated findings on the effect of different traditional processing, taking in mind that legumes are mainly consumed in the household milieu, on the concentration of legume NNCs. The results of the in-vivo studies prove that the reduction/elimination of legume NNCs improve nutritional quality and the fate of improvements depends on many parameters such as botanical source, chemical composition, content, type of processing and operational conditions used, among others. Together, this review can provide a comprehensive perspective for further elucidating the roles of plant lectins that may target programmed cell death pathways. This review may, in turn, ultimately help to consumers in which legumes are part of a vegetarian diet or are consumed as staple food which must take into consideration the improvement of legume nutritive quality by traditional processing.
European marketable grain legume seeds: Further insight into phenolic compounds profiles
Sara Magalhães, Marcos Taveira, Ana Cabrita, António Fonseca, Patrícia Valentão, Paula Andrade
Food Chemistry
Germination of faba beans (Vicia faba L.) for organic weaning piglets
P. Schwediauer, W. Hagmüller, W. Zollitsch
Organic Agriculture
Ethanol, feed components and fungal biomass production from field bean ( Vicia faba var. equina ) seeds in an integrated process
Witold Pietrzak, Joanna Kawa-Rygielska, Barbara Król, Patrik Lennartsson, Mohammad Taherzadeh
Bioresource Technology
Diversity of the composition and content of soluble carbohydrates in seeds of the genus Vicia (Leguminosae)
Lesław Lahuta, Monika Ciak, Wojciech Rybiński, Jan Bocianowski, Andreas Börner
Genetic Resources and Crop Evolution
Inclusion of Limited Amounts of Extruded Legumes Plus Cereal Mixes in Normocaloric or Obesogenic Diets for Rats: Effects on Lipid Profile
Luis Rubio, Isabel Aranda-Olmedo, Mercedes Martín-Pedrosa
Potentially Bioaccessible Phenolics from Mung Bean and Adzuki Bean Sprouts Enriched with Probiotic—Antioxidant Properties and Effect on the Motility and Survival of AGS Human Gastric Carcinoma Cells
Michał Świeca, Anna Herok, Katarzyna Piwowarczyk, Małgorzata Sikora, Patryk Ostanek, Urszula Gawlik-Dziki, Ireneusz Kapusta, Jarosław Czyż
Soybean for Human Consumption and Animal Feed [Working Title]
Aleksandra Sudarić, Kočar Matoša, Tomislav Duvnjak, Zvonimir Zdunić, Kulundžić Markulj
Functional Food - Improve Health through Adequate Food
Yvonne Maphosa, Victoria Jideani
Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts
Michał Świeca, Urszula Gawlik-Dziki
Food Chemistry
The effect of fermentation of high alkaloid seeds of Lupinus angustifolius var. Karo by Saccharomyces cerevisieae , Kluyveromyces lactis , and Candida utilis on the chemical and microbial composition of products
M. Kasprowicz‐Potocka, A. Zaworska, P. Gulewicz, P. Nowak, A. Frankiewicz
Journal of Food Processing and Preservation
Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)
Zuzana Bubelová, Daniela Sumczynski, Richardos Salek
Journal of Food Processing and Preservation
Effect of foliar application of a nitrophenolate–based biostimulant on the yield and quality of two bean cultivars
Anna Kocira, Sławomir Kocira, Michał Świeca, Urszula Złotek, Anna Jakubczyk, Krzysztof Kapela
Scientia Horticulturae
Nutritive assessment of amino acids for three ChineseZajius produced from hull-less barley
Kaizheng Zhang, Yunfeng Pan, Wei Zou, Lihong Zhou, Zhengyun Wu, Wenxue Zhang
Journal of the Institute of Brewing
Polyphenols: Properties, Recovery, and Applications
Urszula Tylewicz, Małgorzata Nowacka, Beatriz Martín-García, Artur Wiktor, Caravaca Gómez
Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
Hakime Orak, Magdalena Karamać, Adnan Orak, Ryszard Amarowicz
Polish Journal of Food and Nutrition Sciences
Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden
Elin Röös, Georg Carlsson, Ferawati Ferawati, Mohammed Hefni, Andreas Stephan, Pernilla Tidåker, Cornelia Witthöft
Renewable Agriculture and Food Systems
Fermentation quality of ensiled crimped faba beans using different additives with special attention to changes in bioactive compounds
Marketta Rinne, Milla Leppä, Kaisa Kuoppala, Erja Koivunen, Minna Kahala, Taina Jalava, Juha-Pekka Salminen, Katariina Manni
Animal Feed Science and Technology
Les protéines végétales : contexte et potentiels en alimentation humaine
Jacques Guéguen, Stéphane Walrand, Oriane Bourgeois
Cahiers de Nutrition et de Diététique
The local knowledge of food plants used by Karo ethnic in Semangat Gunung Village, North Sumatra, Indonesia
Nisyawati, R. Aini, M. Silalahi, E. Purba, N. Avifah
Antioxidant Activities of Dialium indum L. Fruit and Gas Chromatography-Mass Spectrometry (GC-MS) of the Active Fractions
Muhamad Osman, Hassan Mohd, Alfi Khatib, Siti Tolos
Sustainable Agriculture Reviews 45
Savita Budhwar, Manali Chakraborty
Sustainable Agriculture Reviews 45
Pragya Tiwari, Anjani Chintagunta, Vijaya Dirisala, Kumar Sampath
Phytochemicals in Legumes: A Qualitative Reviewed Analysis
Alba Tor-Roca, Mar Garcia-Aloy, Fulvio Mattivi, Rafael Llorach, Cristina Andres-Lacueva, Mireia Urpi-Sarda
Journal of Agricultural and Food Chemistry
Effects of heat–moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor)
Małgorzata Piecyk, Katarzyna Domian
International Journal of Biological Macromolecules
UPLC-MS Metabolome-Based Seed Classification of 16 Vicia Species: A Prospect for Phyto-Equivalency and Chemotaxonomy of Different Accessions
Nesrin Fayek, Reham Mekky, Clarice Dias, Matthias Kropf, Andreas Heiss, Ludger Wessjohann, Mohamed Farag
Journal of Agricultural and Food Chemistry
Gluten-free bakery products: Cookies made from different Vicia faba bean varieties
Linda Schmelter, Harald Rohm, Susanne Struck
Future Foods
Multi‐ Fabaceae flour for gluten‐free pizza base: Rheology, processing, microstructural, and physico‐sensory characteristics
Riya Kumar, Soumya Chandrashekar, Ashwath Kathalsar, Pichan Prabhasankar
Journal of Food Processing and Preservation
Combining Plant Proteins to Achieve Amino Acid Profiles Adapted to Various Nutritional Objectives—An Exploratory Analysis Using Linear Programming
Laurianne Dimina, Didier Rémond, Jean-François Huneau, François Mariotti
Frontiers in Nutrition
The Effects of Protease Supplementation and Faba Bean Extrusion on Growth, Gastrointestinal Tract Physiology and Selected Blood Indices of Weaned Pigs
Anita Zaworska-Zakrzewska, Małgorzata Kasprowicz-Potocka, Klaudia Ciołek, Ewa Pruszyńska-Oszmałek, Kinga Stuper-Szablewska, Andrzej Rutkowski
Modulation of Lentil Antinutritional Properties Using Non-thermal mediated Processing Techniques- A Review
Nitya Sharma, Jatindra Sahu, Sukirti Joshi, Sucheta Khubber, Vasudha Bansal, Aastha Bhardwaj, Sneh Bangar, Lalit Bal
Journal of Food Composition and Analysis
Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis
Zhiqiang Liang, Ming Yi, Jinwei Sun, Tong Zhang, Rong Wen, Chun Li, Ekaterina Reshetnik, Svetlana Gribanova, Libo Liu, Guofang Zhang
The content of raffinose oligosaccharides in legumes and their importance for animals
M. Kasprowicz-Potocka, P. Gulewicz, A. Zaworska-Zakrzewska
Journal of Animal and Feed Sciences
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market
Dai Shi, James House, Janitha Wanasundara, Michael Nickerson
Cereal Chemistry
Faba Bean: Chemistry, Properties and Functionality
Dibakar Saha, Abhipriya Patra, V. Prasath, R. Pandiselvam
Indigenous Fermented Foods for the Tropics
Subhrakantra Jena, Smita Panda
Bioactivity of Wild and Cultivated Legumes: Phytochemical Content and Antioxidant Properties
Eleni Myrtsi, Epameinondas Evergetis, Sofia Koulocheri, Serkos Haroutounian
Reserve mobilisation exhibits a biphasic pattern during seedling establishment in the Caatinga pioneer species Pityrocarpa moniliformis
Danilo Alves-de-Oliveira, Hanieri Alves-da-Silva, Ana Avelino, Lucas Nunes, Eduardo Voigt
Metabolomic Analysis and in Vitro Investigation of the Biological Properties of a By‐Product Derived from Vicia faba
Gehan Raoof, Amira El‐Anssary, Eman Younis, Hanan Aly
Chemistry & Biodiversity
Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview
Laura S. David, Catootjie L. Nalle, M. Reza Abdollahi, Velmurugu Ravindran
Blocking then stinging as a case of two-step evolution of defensive cage architectures in herbivore-driven ecosystems
Artémis Anest, Yanis Bouchenak-Khelladi, Tristan Charles-Dominique, Félix Forest, Yves Caraglio, Gareth P. Hempson, Olivier Maurin, Kyle W. Tomlinson
Nature Plants
Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)
Ângela Liberal, Ângela Fernandes, Isabel C.F.R. Ferreira, Ana María Vivar-Quintana, Lillian Barros
Food Chemistry
Journals System - logo
Scroll to top