Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Abstract

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

Valorization of faba bean (Vicia faba) by-products

“…Unfortunately, subjective sensory acceptance was not investigated by a panel in this study [124]. The enrichment of corn-based extruded snacks with husks or ground-fermented faba beans increased the nutritional value and did not influence consumers' acceptance [150].…”

The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages

“…This significance is particularly underscored in the context of various diet-based therapies and the prevention of endemic and dynamically evolving health issues, such as high blood cholesterol, diabetes, and obesity [1]. The nutritional profile of legumes, characterized by high protein content, low-glycemic carbohydrates, and mineral richness, positions them as promising raw materials capable of addressing current challenges in food production and meeting consumers' expectations [2][3][4][5].…”

Phytochemical Profiling and Untargeted Metabolite Fingerprinting of the MEDWHEALTH Wheat, Barley and Lentil Wholemeal Flours

“…The elite lentil line 6002/ILWL118/1-1 was considered an important source of protein with a complementary biological value similar to that of cereal proteins. In fact, taken together, the cereal and legume combination provides not only a better overall balance of essential amino acids but of minerals, including iron, zinc and vitamins [ 19 ]. Moreover, lentils are an important, traditional pulse in many Mediterranean countries and have been rediscovered to meet the needs of more sustainable agriculture and food systems [ 20 ].…”