Evaluation of indigenous Omani legumes for their nutritional quality, phytochemical composition and antioxidant properties

Ali, Amanat; Al-Saady, Nadiya A.; Waly, Mostafa I.; Bhatt, Neeru; Al-Subhi, Ali M.; Khan, A. J.

doi:10.1504/ijpti.2013.060267

Cited by 10 publications

(15 citation statements)

References 31 publications

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“…With respect to the value of cowpea seeds as a source of proteins, values in the range 203–394 g kg −1 have been reported, which with the exception of soybean protein, is close to the content of the major and under‐utilised legumes . On the other hand, cowpea leaves, which constitute an under‐utilised vegetative part of this legume, compare well with cowpea seeds, with a protein content ranging from 215 to 437 g kg −1 …”

Section: Nutritional Composition Of Cowpeamentioning

confidence: 86%

“…Recently, cowpea has been stressed on a low fat content (31–304 g kg −1 ), comparatively to other legumes (chickpea, split pea, lentil, green gram and lupine) . This fact, according to nutritional guidelines, suggests a potential application in weight restriction diets . In addition, the lipid profile of cowpea indicates a predominance of triglycerides (41.2% of total fat), followed by phospholipids (25.1% of total fat), monoglycerides (10.6% of total fat), free fatty acids (7.9% of total fat), diglycerides (7.8% of total fat), sterols (5.5% of total fat), and hydrocarbons + sterol esters (2.6% of total fat) …”

Section: Nutritional Composition Of Cowpeamentioning

confidence: 99%

“…During the last decade, legumes have emerged as an interesting and balanced source of nutrients. In this sense, although so far soybean has attracted the most attention worldwide, field pea, common beans, faba bean, cowpea, spring vetch, and lentils are also cultivated and consumed throughout the world …”

Section: Introductionmentioning

confidence: 99%

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Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

et al. 2016

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The growing awareness of the relevance of food composition for human health has increased the interest of the inclusion of high proportions of fruits and vegetables in diets. To reach the objective of more balanced diets, an increased consumption of legumes, which constitutes a sustainable source of essential nutrients, particularly low-cost protein, is of special relevance. However, the consumption of legumes also entails some constraints that need to be addressed to avoid a deleterious impact on consumers' wellbeing and health. The value of legumes as a source of nutrients depends on a plethora of factors, including genetic characteristics, agro-climatic conditions, and postharvest management that modulate the dietary effect of edible seeds and vegetative material. Thus, more comprehensive information regarding composition, especially their nutritional and anti-nutritional compounds, digestibility, and alternative processing procedures is essential. These were the challenges to write this review, which focusses on the nutritional and anti-nutritional composition of Vigna unguiculata L. Walp, an emerging crop all over the world intended to provide a rational support for the development of valuable foods and feeds of increased commercial value. © 2016 Society of Chemical Industry.

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Section: Nutritional Composition Of Cowpeamentioning

confidence: 86%

Section: Nutritional Composition Of Cowpeamentioning

confidence: 99%

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Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

et al. 2016

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“…The reducing power (described as the ability of the sample extracts to reduce the ferric chloride (FeCl 3) solution, FRAP) of the sample extracts was measured according to Pulido et al (2002). The details on the extraction procedures and sample preparation for the analysis of various phytochemicals components are given in our earlier publication (Ali et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

“…However, their genetic diversity and nutritional and medicinal properties have not been fully explored. In a previous study we reported the nutritional quality, phytochemical composition and antioxidant properties of indigenous Omani legumes (Ali et al, 2013). …”

Section: Introductionmentioning

confidence: 99%

Proximate and Phytochemical composition and antioxidant properties of indigenous landraces of omani fenugreek seeds.

Ali¹,

Waly²,

Bhatt³

et al. 2015

Afr. J. Trad. Compl. Alt. Med.

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Background: Fenugreek (Trigonella foenum graecum L) is receiving global attention as a functional food due to its unique nutritional and medicinal properties as anti-diabetic, hypocholesterolemic, antipyretic, anti-carcinogenic and seasoning and flavoring agent. Materials and Methods: Seeds of indigenous fenugreek accessions were collected from three different ecological regions (Al-Dakhaliyah, AlDhahirah, and Al-Batinah) of Sultanate of Oman. The samples were analyzed for proximate chemical composition, phytochemical contents and antioxidant properties. Results: Only significant (P<0.05) differences were observed in the crude fiber and gross energy values of fenugreek seeds collected from different regions of Oman. The highest crude fiber content (8.6 %) was observed in samples collected from Al-Dhahirah region whereas the lowest value (7.1%) was found in samples collected from Al-Dakhaliyah region. No significant (P<0.05) differences were however observed in the moisture, crude protein, crude fat, and ash contents of samples collected from the three regions of Oman. The regional variability significantly (P<0.05) affected the phytochemicals composition and the highest amount of total phenolics (139.2 mg GAE/100g) were recorded in samples collected from Al-Batinah, followed by Al-Dhakhliyah (130.0 mg GAE/100g) and Al-Dhahirah (127.8 mg GAE/100g) regions, respectively. A significant correlation was also observed between the total phenolic contents and the antioxidant properties of fenugreek seeds as determined by reducing power potential (FRAP). Conclusion: Indigenous landraces of Omani fenugreek seeds are a rich source of protein, dietary fiber, and many important bioactive components, which were found to be significantly correlated with its antioxidant properties.

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Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

Collado

Klug

Artés–Hernández

et al. 2018

Food Bioprocess Technol

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Evaluation of indigenous Omani legumes for their nutritional quality, phytochemical composition and antioxidant properties

Cited by 10 publications

References 31 publications

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

Proximate and Phytochemical composition and antioxidant properties of indigenous landraces of omani fenugreek seeds.

Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

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