Mineral legume

Guar gum [9000-30-0] derived from the seed of a legume (11,16), is used as a flocculant in the filtration of mineral pulps leached with acid or cyanide for the recovery of uranium and gold (16). It is also used as a retention aid, usually in a chemically modified form (14,17). Starch and guar gum are subject to biological degradation in solution, so they are usually sold as dry powders that are dissolved immediately before use. Starch requires heating in most cases to be fully dissolved. 

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). 

From a global view, plant protein sources (cereals, legumes, oilseeds, vegetables, fruits) have always been the primary source of dietary energy and protein for the majority of the world s population. In addition, in recent years, the use of vegetable protein products as sources of dietary protein, as supplements, and as extenders of more traditional animal protein sources has been increasing markedly in the developed countries. These factors are responsible for our interest in determining the effects of plant protein sources on the utilization of minerals in the human diet. 

N2O contributes to the greenhouse effect with 4% (Schonwiese 1995). N2O emissions from agriculture come from mineral and organic N-fertilisers and from leguminous crops. The emission levels depend on the kind of fertiliser and on the application technique. The N2O emission factors for the most frequently applied forms of mineral N-fertilisers are < 0.5%, for organic manure 1.0 - 1.8% and for N from legumes, about 1% of the fixation rate. 

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). 

Wehmeyer et al. (1969), Bower et al. (1988), and Amarteifio and Moholo (1998) reported the content of carbohydrate to be 23%, 24%, and 19%, respectively. These values have been obtained indirectly as the difference between 100% and the content of proteins, lipids, and minerals. Holse et al. (2010) found that the content of carbohydrate was dominated by total dietary fiber as it varied between 18.7% and 26.8% dm (Table 5.2). The majority of the dietary fiber is insoluble as only about 4% of the dietary fibers are soluble. Comparing the content of total dietary fiber of morama bean with the content of peanut (9% dm) and soybean (10% dm) (U.S. Department of Agriculture, 2007), it appears that the morama bean has a considerably higher level of indigestible carbohydrates. Holse et al. (2010) also reported a very low starch content, which is in contrast to other legumes, in which starch is usually the most abundant carbohydrate... 

Evans, J., Scott, G. Lemerle, D. Kaiser A., Orchard, B., Murray, G.M. and Armstrong, E.L. 2003. The impact of legume break crops on the yield and grain quality of wheat and relationship with soil mineral N and crop N content. Australian Journal of Agricultural Research 54 777-788. 

Phytate. Phytic acid is an organic polyphosphate found widely in plants, particularly cereals, nuts and legumes. It has been shown to complex with various divalent cations in the gastrointestinal tract and thus reduce mineral bioavailability (33,44,52). Davis et al. (53) reported that feeding a diet based on isolated soybean... 

Phytates found in cereals, legumes, nuts and oil seeds form complexes with minerals, the mineral-phytate complexes in decreasing order of stability being zinc > copper > nickel > cobalt > manganese > calcium. Thus, zinc is affected most. An increase in pH results in phytic acid becoming more ionized and initiates binding to cations. 

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