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Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values

Published in Advances (Volume 2, Issue 3)
Received: 27 April 2021     Accepted: 23 June 2021     Published: 23 July 2021
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Abstract

Legumes contain high amount of essential nutrients. It is the cheapest source of protein for the millions of people in developing countries. However, this interesting crop contains nutritional constraints, which reduce the bioavailability of both macronutrient and micronutrient, and limits its utilization in household and industrial level. The main nutritional constraints commonly found in legumes are trypsin inhibitor, protease inhibitor, oxalate, phytic acid, saponin, tannins, polyphenol lectins, and flatulence causing oligosaccharides. Some of this nutritional constraint reduces mineral bioavailability and absorption, protein and starch digestibility. This causes both macronutrients and micronutrients malnutrition among people those consumed as stable food. Furthermore, continuous consumption of nutritional constraints threats health of consumer. To eliminate the problem of nutritional constraints and enhance nutritional values of legumes, various processing techniques and method are used. These techniques are soaking, boiling, roasting fermentation and germination, were used since ancient time. Today, besides them the novel food processing technology such as microwave cooking, autoclaving cooking, and extrusion cooking are used. However, still further research is needed to reduce the level of to reduce the level of nutritional constraints in legumes food. Therefore, this review aimed to update information of nutritional constraints of legumes and role novel food processing technologies to enhance their nutritional values of legumes.

Published in Advances (Volume 2, Issue 3)
DOI 10.11648/j.advances.20210203.11
Page(s) 30-43
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Nutritional Constraints, Novel Food Processing Technology, Nutritional Values

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    Abdulmajid Haji. (2021). Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values. Advances, 2(3), 30-43. https://doi.org/10.11648/j.advances.20210203.11

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    Abdulmajid Haji. Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values. Advances. 2021, 2(3), 30-43. doi: 10.11648/j.advances.20210203.11

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    AMA Style

    Abdulmajid Haji. Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values. Advances. 2021;2(3):30-43. doi: 10.11648/j.advances.20210203.11

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  • @article{10.11648/j.advances.20210203.11,
      author = {Abdulmajid Haji},
      title = {Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values},
      journal = {Advances},
      volume = {2},
      number = {3},
      pages = {30-43},
      doi = {10.11648/j.advances.20210203.11},
      url = {https://doi.org/10.11648/j.advances.20210203.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.advances.20210203.11},
      abstract = {Legumes contain high amount of essential nutrients. It is the cheapest source of protein for the millions of people in developing countries. However, this interesting crop contains nutritional constraints, which reduce the bioavailability of both macronutrient and micronutrient, and limits its utilization in household and industrial level. The main nutritional constraints commonly found in legumes are trypsin inhibitor, protease inhibitor, oxalate, phytic acid, saponin, tannins, polyphenol lectins, and flatulence causing oligosaccharides. Some of this nutritional constraint reduces mineral bioavailability and absorption, protein and starch digestibility. This causes both macronutrients and micronutrients malnutrition among people those consumed as stable food. Furthermore, continuous consumption of nutritional constraints threats health of consumer. To eliminate the problem of nutritional constraints and enhance nutritional values of legumes, various processing techniques and method are used. These techniques are soaking, boiling, roasting fermentation and germination, were used since ancient time. Today, besides them the novel food processing technology such as microwave cooking, autoclaving cooking, and extrusion cooking are used. However, still further research is needed to reduce the level of to reduce the level of nutritional constraints in legumes food. Therefore, this review aimed to update information of nutritional constraints of legumes and role novel food processing technologies to enhance their nutritional values of legumes.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values
    AU  - Abdulmajid Haji
    Y1  - 2021/07/23
    PY  - 2021
    N1  - https://doi.org/10.11648/j.advances.20210203.11
    DO  - 10.11648/j.advances.20210203.11
    T2  - Advances
    JF  - Advances
    JO  - Advances
    SP  - 30
    EP  - 43
    PB  - Science Publishing Group
    SN  - 2994-7200
    UR  - https://doi.org/10.11648/j.advances.20210203.11
    AB  - Legumes contain high amount of essential nutrients. It is the cheapest source of protein for the millions of people in developing countries. However, this interesting crop contains nutritional constraints, which reduce the bioavailability of both macronutrient and micronutrient, and limits its utilization in household and industrial level. The main nutritional constraints commonly found in legumes are trypsin inhibitor, protease inhibitor, oxalate, phytic acid, saponin, tannins, polyphenol lectins, and flatulence causing oligosaccharides. Some of this nutritional constraint reduces mineral bioavailability and absorption, protein and starch digestibility. This causes both macronutrients and micronutrients malnutrition among people those consumed as stable food. Furthermore, continuous consumption of nutritional constraints threats health of consumer. To eliminate the problem of nutritional constraints and enhance nutritional values of legumes, various processing techniques and method are used. These techniques are soaking, boiling, roasting fermentation and germination, were used since ancient time. Today, besides them the novel food processing technology such as microwave cooking, autoclaving cooking, and extrusion cooking are used. However, still further research is needed to reduce the level of to reduce the level of nutritional constraints in legumes food. Therefore, this review aimed to update information of nutritional constraints of legumes and role novel food processing technologies to enhance their nutritional values of legumes.
    VL  - 2
    IS  - 3
    ER  - 

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Author Information
  • Department of Food Science and Post-Harvest Technology, Adigrat University, College of Agriculture and Environmental Science, Adigrat, Ethiopia

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