Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Abstract

This study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from gluten-containing foods are the only options for managing celiac disease and gluten intolerance. Its formulation has also increased due to the increasing desire for healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have been used in the production of GFFs. They belong to the family Leguminosae (Fabaceae), grown for their high protein content, and are the most important crop after cereals. Using legume flours as ingredients in GFFs formulation provides functional, nutritional, and nutraceutical benefits. They enhance the functional properties of GFFs, including volume, crumb, texture, and sensory qualities. They also improve the GFFs’ nutritional properties, especially protein and dietary fiber, as well as their nutraceutical properties, such as laxative, anti-hyperglycemic, and antioxidant properties. Hence, adding legumes to GFF formulations might be a good way to enhance their functional, nutritional, and nutraceutical properties.

Special Issue “Molecular and Cellular Advances in Atopic Diseases”

“…Legumes, for instance, are seen as an excellent alternative to meat protein, and their regular consumption is linked to a lower risk of cardiovascular diseases within a healthy lifestyle framework [48][49][50]. Furthermore, with the growing interest in gluten-free diets, foods made from legumes have increased their presence in the market, such as alimentary pasta made of legumes [51,52]. However, legumes can cause severe allergic reactions; therefore, the introduction of novel foods and new ingredients into the market carries potential risks for individuals with food allergy.…”