Legumes seeds

Legume seeds Lehring processes Leidie process Leishmaniasis... 

Molybdenum, recognized as an essential trace element for plants, animals, and most bacteria, is present in a variety of metaHo enzymes (44—46). Indeed, the absence of Mo, and in particular its co-factor, in humans leads to severe debility or early death (47,48). Molybdenum in the diet has been impHcated as having a role in lowering the incidence of dental caries and in the prevention of certain cancers (49,50). To aid the growth of plants. Mo has been used as a fertilizer and as a coating for legume seeds (51,52) (see FERTILIZERS Mineral NUTRIENTS). 

Detergent Methods. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) methods (2), later modified for human foods (13), measure total insoluble plant cell wall material (NDF) and the cellulose—lignin complex (ADF). The easily solubilized pectins and some associated polysaccharides, galactomaimans of legume seeds, various plant gums, and seaweed polysaccharides are extracted away from the NDF. They caimot be recovered easily from the extract, and therefore the soluble fiber fraction is lost. 

A. F. B. van der Poel, J. Fluisman and FI. S. Saini, Recent Advances of Research in Antinntritional Factors in Legume Seeds, Wageningen Pers, Wageningen, The Netherlands, 1993. 

Legume seeds, such as soy and other pulses, are widely used as protein sources in the human diet. Recent advances in technology suggest that protein concentrates and isolates made by relatively simple methods can be incorporated into food products. 

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)... 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

It was noted, however, that legume seeds contain anti nutritional factors such as trypsin inhibitors and lectins which exert... 

Cheek, P. R. and Kelly, J. D. 1989. Metabolism, Toxicity and Nutritional Implications of Quinolizidine (Lupin) Alkaloids. In Recent Advances of Research in Antinutritional Factors in Legume Seeds Animal Nutrition, Feed Technology, Analytical Methods. Proceedings of the First International Work shop on Antinutritional Factors ANF) in legume seeds. November 23-25, 1988 (Huisman, J., Poel, T. F. van der and Liener, I. E. eds.), pp. 189-201. Agricultural University, Wageningen. 

Ndakidemi, P.A. and Dakora, F.D., Legume seed flavonoids and nitrogenous metabolites as signals and protectants in early seedling development, Funct. Plant Biol, 30, 729, 2003. 

Gueguen, J. (1983). Legume seed protein extraction, processing, and end product characteristics. Qual. Plant Plant Foods Hum. Nutr. 32(3 ), 267-303. 

The best sources of manganese are wheat bran, dried legumes, seeds, nuts and leafy green vegetables, other good sources are cereal grains, coffee and tea. The adequate range in adult diet is 2.5 to 5.0 mg/day. 

Derbyshire, E., Wright, D.J., Boulter, D. (1976). Legumin and vicilin, storage proteins of legume seeds. Phytochemistry, 15, 3-24. 

Table 7.1 shows that rather similar results were also found by Makri et al. (2005) for samples of coarse emulsions containing thermodynamically incompatible mixtures of legume seed protein + xanthan gum. The protein surface load was found to be enhanced in the presence of xanthan gum, especially at elevated ionic strengths. That is, there was observed to be an increase in the adsorption of legume seed proteins at the surface of the emulsion droplets which could be attributed to an increase in the thermodynamic activity of the proteins in the system in the presence of the incompatible polysaccharide (see Table 7.1). Associated with the greater extent of protein adsorption, the authors reported an enhancement in the emulsion stability.

Table 7.1 Effect of xanthan (XG) and NaCl on oil-in-water emulsions (50 vol% com oil) made at pH = 7.0 with legume seed protein isolate (LSPI) as emulsifying agent total protein adsorbed (Tt), average droplet size c/32, and amount of LSPI adsorbed per unit area of surface (Ts). Data from Makri et al. (2005) with permission.

Fruit not legumes seeds without endosperm carpels free, or carpels united and the flowers epigynous.Order Rosales... 

Legume seeds -role in nitrogen fixation [NITROGEN FIXATION] (Vol 17) -source ofdietary fiber [DIETARY FIBER] (Vol 8) -source ofdietary fiber [DIETARY FIBER] (Vol 8)... 

J Gueguen, P Cerletti. Proteins of some legumes seeds soybean, pea, fababean and lupin. In B Hudson, ed. New and Developing Sources of Food Proteins. London Chapman Hall, 1994, pp 145-160. 

Such studies were extended to a-D-galactosidases of various origins intestinal bacteria, Penicillium species, germinated legume seeds (Vida, Medi-cago, and Trigonellum), molluscs, and mammalian kidney. 

Nagaoka T, Umezu K, Kouno K, Yoshida S, Ishiguro Y, Ando T (1996) Selective Inhibitors of Legume Seeds in Activated Sludge Compost. Plant Growth Regul 20 295... 

Legume seeds, their product and by-products chickpeas as seeds, middlings and bran ervil as seeds, middlings and bran ... 

Legume seeds, their product and by-products Chickpeas as seeds ervil as seeds chickling vetch as seeds submitted to an appropriate heat treatment peas as seeds, middlings and bran broad beans as seeds, middlings and bran horse beans as seeds, vetches as seeds and lupin as seeds... 

Faba beans contain several ANFs such as tannins, protease inhibitors (vicin/ convicin) and lectins. Use of low-vicin/convicin cultivars may allow substantial levels of faba beans to be included in poultry diets (Danner, 2003). The levels of trypsin inhibitor and lectin activities are low compared with other legume seeds and do not pose problems in poultry diets when faba beans are incorporated into diets at the levels shown below. Of most concern for poultry is the tannin fraction, which has been shown to depress digestibility of the protein and AA (Ortiz et al., 1993). Tannins in whole faba beans are associated with the seedcoat (testa), and the tannin content is related to the colour of the seedcoat (and flowers). Tannins are lower in white than in the colour-seeded varieties. 

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