Legumes composition

It may be difficult to demonstrate a response on established grass-legume pastures because of a variable legume composition. Under such conditions, it has been demonstrated that the Mo requirement can be... 

Legume forages, such as alfalfa or clover, are considered high quaHty, readily available protein sources. Animal sources of supplemental protein include meat and bone meal blood meal, 80% CP fish meal other marine products and hydroly2ed feathermeal, 85—90% CP. Additionally, synthetic amino acids are available commercially. Several sources (3,9,19) provide information about the protein or amino acid composition of feedstuffs. 

Because composition and nutritional properties of the major food legumes and oilseeds have been reported in numerous technical journals and books (listed above), the section devoted to composition and chemistry highlights lesser-known but potentially important sources of plant protein that have not received the same attention. Some of these food crops have been cultivated for many years so that they are not "new" sources. Such crops as winged bean, sweet potato, tropical seeds, fruits and leaves, yams and cucurbits are potential sources of protein in areas where they are grown. These are discussed in greater detail in the remaining five chapters. 

Whole oilseeds and legumes and their derivatives (defatted flours, and protein concentrates and isolates) are used in traditional foods as sources of protein and for their texture-modifying functions. This article reviews, on a comparative basis, processes for preparation of vegetable food proteins, compositions and characteristics of the resulting food ingredients, and their functionalities and uses in traditional foods. 

Composition and Functionality of Protein, Starch, and Fiber from Wet and Dry Processing of Grain Legumes... 

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). 

Composition of legume flours. Proximate analyses of the dehulled flours of field pea and fababean (Table I) showed that the raw materials were typical of legume flours processed by previous investigators (3,8,24) but Colonna et al. (6) and Vose et al. (9) utilized field pea samples with higher concentrations of crude... 

The proximate analyses, mineral composition, digestibility coefficients and nutritive values of brassicas, by-products, grains, grasses, hays, legumes, oil cakes, root crops, seeds and silages are given in MAFF/ADAS (1971) Nutrient Allowances and Composition of Feedingstuffs for Ruminants (Advisory Paper No. 11). 

Amarteifio, J. and Moholo, D. (1998). The chemical composition of four legumes consumed in Botswana. /. Food Compos. Anal. 11,329-332. 

Hoover, R. and Sosulski, E. W. (1991). Composition, structure, functionality, and chemical modification of legume starches— A review. Can. ]. Physiol. Pharmacol. 69, 79-92. 

Nassar, A. G., Mubarak, A. E., and El-Beltagy, A. E. (2008). Nutritional potential and functional properties of tempe produced from mixture of different legumes. 1 Chemical composition and nitrogenous constituent. Int. J. Food Sci. Technol. 43,1754-1758. 

In 1918 these two chemists and C. F. Miller analyzed about fifty samples of legumes, grasses (including grains), vegetables, trees, and shrubs grown in nine different soils of known composition or from localities where certain rare elements were known to occur, Lithium was found in spectroscopic traces in all the plants they examined (67). 

Caballero, R., M. Haj-Ayed, J. F. Galvez, P. J. Hemaiz, and M. H. Ayed. 1995. Yield components and chemical composition of some annual legumes and oat under continental Mediterranean conditions. Agric. Mediterranea 125 222-230. 

Longland, A. ., M. K. Theodorou, R. Sanderson, S. J. Lister, C. J. Powell, and P. Morris. 1995. Non-starch polysaccharide composition and in vitro fermentability of tropical forage legumes varying in phenolic content. Anim. Feed Sci. Technol. 55 ... 

Grass and legume ground covers reduce tree growth, but this is often unavoidable because some state law-s and regulations require a herbaceous cover. Manipulation of the species composition and reduction of ground-cover density may minimize the adverse effects. 

Petterson, D.S. (1998) Composition and food uses of legumes. In Gladstones, J.S., Atkins, C.A. and Hamblin, J. (eds) Lupins as Crop Plants. Biology, Production and Utilization. CAB International, Wallingford, UK. 

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