Legume lipids

Abstract

The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off-flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.

Genetic and environmental variability in starch, fatty acids and mineral nutrients composition in cowpea (Vigna unguiculata (L) Walp)

“…However, oleic and linoleic acid was higher in seeds grown at Mokwa while arachidic acid was higher in seeds grown at Kano. In agreement with previous reports (Pattee et al 1982 ;Piegiovanni et al 1990), cowpea oil always had a higher level of unsaturated fatty acids (49É7È78É2%). This appeared to be a nutritionally desirable feature.…”

Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions

“…In particular, the high amounts of aldehydes representing by‐products of oxidation may suggest increased biomolecular reactions during the breakdown of hydroperoxides at high temperatures of storage (Addis, 1986). Higher storage temperatures reportedly (Pattee et al. , 1982) caused off‐flavours in peas.…”

“…, 1982). The reaction results in the production of hydroperoxides, which in turn cause degradation of other components in legumes leading to the formation of low‐molecular‐weight volatile compounds, which may contribute to the development of rancid off‐flavours in peas during processing and storage (Pattee et al. , 1982; Brannan et al.…”

Flavor Aspects of Pulse Ingredients

“…The main cause for off‐flavor development during harvesting, processing, and storage is oxidation of unsaturated fatty acids (e.g., linoleic and linolenic acids) (Sessa and Rackis 1977). This oxidation can be enzymatic (Makower and Ward 1950; Lee and Wagenknecht 1958) or nonenzymatic (Pattee et al 1983). Furthermore, off‐flavors can be formed by the effect of heat on sugars and amino acids, such as Maillard reactions, by thermal degradation of phenolic acids, by oxidative and thermal degradation of carotenoids, and by thermal degradation of thiamine, or they can be derived as contaminants after solvent extraction (MacLeod et al 1988).…”