Fatty legume

Flavor is one of the major characteristics that restricts the use of legume flours and proteins in foods. Processing of soybeans, peas and other legumes often results in a wide variety of volatile compounds that contribute flavor notes, such as grassy, beany and rancid flavors. Many of the objectionable flavors come from oxidative deterioration of the unsaturated lipids. The lipoxygenase-catalyzed conversion of unsaturated fatty acids to hydroperoxides, followed by their degradation to volatile and non-volatile compounds, has been identified as one of the important sources of flavor and aroma components of fruits and vegetables. An enzyme-active system, such as raw pea flour, may have most of the necessary enzymes to produce short chain carbonyl compounds. 

Wheat grain, legumes Colon cancer Contains digestion-resistant starch and other non-digestible carbohydrates which increase fermentation in colon and hence production of volatile fatty acids... 

If formula diets are not used, then the type of protein used is important due to considerations of biological value and digestibility. Milk, animal proteins, egg, certain legumes, and soy products are appropriate, rich sources. If lactose intolerance is encountered, then milk should be replaced with soy-based feeds or an alternative. Fish and vegetable oils are good sources of fats as they provide generous amounts of essential fatty acids and long-chain unsaturated fatty acids. 

Besides phospholipid composition, the main difference between plant/legume lecithin (e.g., soy) and lecithin in egg yolk is that the former has a higher unsaturated fatty acid content and no cholesterol. Egg lecithin as a commercial ingredient, with the exception of some medical feeding programs, is too expensive for routine use in food (10). In some infant formulas, egg yolk lipids and egg lecithin are used (22). 

Pound for pound, many vegetables and legumes have a higher protein-calorie percentage than meat. Avocados contain more usable protein than an 8-ounce steak—and healthy fatty acids too. No steak can make that claim. Not all vegetables and legumes are alkaline, but they are loaded with fiber and other nutrients and are a healthier option than most types of meat. And none of these protein sources contains the steroids, antibiotics, hormones, and saturated fats found in most of the meat supply. 

Ryan, E., Galvin, K., O Connor, T., Maguire, A., and O Brien, N. (2007). Phytosterol, squa-lene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. 

Ajayi, LA. Oderinde, R.A. Kajogbola, D.O. Uponi, LI. Oil content and fatty acid composition of some underutilized legumes from Nigeria. Food Chemistry. 2006, 99, 115-120. 

Legumes contain predominantly unsaturated fatty acids there are exceptions to this, with certain legumes containing appreciable proportions of saturated fats. In order to determine accurately the fatty acid profile of legumes, the fat portion must be extracted without heating chloroform-methanol extraction methods are therefore widely used, e.g., those of Bligh and Dyer, Karow. 

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