Legume contents

In addition to fiber and carbohydrate content, protein intake from legumes may have weight-loss benefits for obese individuals just because proteins enhance post-meal satiety (Rolls, 1995). However, a possible specific role for phytoestrogens in obesity has been postulated through the modulation of the satiety response, a neuroendocrine mechanism controlled by leptin (a hormone secreted by adipose tissue and already known to be regulated by... 

The grain or pulse forms of legumes have a high total protein content (20-26%) and can therefore be used as a natural supplement to cereals. Pulses are normally deficient in the essential amino acids methionine and cystine but contain enough lysine, whereas cereals are deficient in lysine but contain enough methionine and cystine. 

Pesticides affect the content of microelements and other substances in plants, thus changing their nutritive value, as well as their ability to be stored. This was detected for OCPs in grain and legume harvests. For example, wheat crops treated with some fungicides (zineb, bayleton, and propicanazol) to fight stem rust (Puccirda) produce a lower quality of bread [3]. 

Legumes Soybean High seed protein content, seed coat expression, low producer price Lower expression levels... 

Like alfalfa, the clover family (Trifolium spp.) consists of perennial legume plants that fix their own nitrogen. However, they suffer several limitations as general production crops for molecular farming, such as restricted perenniality, low protein content and the presence of high levels of condensed tannins which interfere with protein extraction. Despite these disadvantages, clovers are forage crops and are there-... 

SDF content is high in fruits, vegetables, and legumes and is associated with colonic degradation and high fermentability, slow glucose absorption, enhanced immune functions, and lower serum cholesterol levels. IDF is predominant in cereals and legumes fermentation is slow and incomplete, and they have more pronounced effects on bowel habit. 

Okolie, N.P. and E.N. Ugochukwu. 1989. Cyanide contents of some Nigerian legumes and the effect of simple processing. Food Chem. 32 209-216. 

A more detailed understanding of the biochemical pathways and enzymes involved in saponin biosynthesis will facilitate the development of plants with altered saponin content. In some cases, enhanced levels of saponins or the synthesis of novel saponins may be desirable (for example, for drug production 4 or improved disease resistance3,5,6), while for other plants, reduction in the content of undesirable saponins would be beneficial (for example, for legume saponins that are associated with antifeedant properties in animal feed7). This chapter is concerned with recent progress that has been made in the characterization of the enzymes and genes involved in the synthesis of these complex molecules and focuses on triterpenoid saponins. 

The protein content of cookies was markedly influenced by the addition and protein content of the various legume flours (Figure 4). Each increment of peanut flour raised the total protein content in cookies by 1.5%. Increases of 1.4% occurred with soy flour and 0.5% with cowpea flour. 

Soybeans have received more attention than any of the other legumes or pulses. Their high protein and oil content make them a valuable commodity, both from an economic and nutritional standpoint. The major uses of soybeans have been in processed... 

Protein contents of selected oilseeds and legume seeds, and food protein ingredients prepared by various procedures, are shown in Table I. Amino acid contents and protein efficiency ratios (PER s)... 

Table I. Percent Protein Content of Various Fractions of Several Oilseeds and Legumes ...

On the basis of proteinate yields (Table II) and their protein contents (Table I), the recoveries of protein during wet processing were about 73% for both legumes, which was only slightly below the efficiency of the dry process. However, the losses of starch in the whey and wash solids were substantial, and starch recoveries averaged 77.5%. The yields of refined fiber were about 8% of the raw materials. Almost 30% of the dry matter from wet processing would have to be recovered from whey and wash extracts to make the process economical. 

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