Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products

Chaudhary, Abhishek; Marinangeli, Christopher P F; Tremorin, Denis; Mathys, Alexander

doi:10.3390/nu10040490

Cited by 54 publications

(35 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pulses offer environmental and nutritional benefits; therefore, recommended in sustainable diets [11]. Moreover, Food and Agriculture Organization of the United Nations (FAO) recommend pulses as staple foods to fulfill the basic protein and energy requirements of the human diet [12].…”

Section: Introductionmentioning

confidence: 99%

Iron application improves yield, economic returns and grain-Fe concentration of mungbean

et al. 2020

View full text Add to dashboard Cite

Malnutrition is among the biggest threats being faced globally, and Pakistan is among the countries having high malnutrition rate. Pulses grown in Pakistan have lower amounts of micronutrients, especially iron (Fe) in grains compared to developed world. Biofortification,-a process of integrating nutrients into food crops-, provides a sustainable and economic way of increasing minerals/micronutrients' concentration in staple crops. Mungbean fulfills protein needs of large portion of Pakistani population; however, low Fe concentration in grains do not provide sufficient Fe. Therefore, current study was conducted to infer the impact of different Fe levels and application methods on yield, economic returns and grain-Fe concentration of mungbean. Mungbean was sown under four levels of Fe, i.e., 0, 5, 10 and 15 kg Fe ha-1 applied by three methods, i) as basal application (whole at sowing), ii) side dressing (whole at 1 st irrigation) and iii) 50% as basal application + 50% side dressing (regarded as split application). Iron levels and application methods significantly influenced the allometry, yield, economic returns and grain-Fe concentration of mungbean. Split application of 15 kg Fe ha-1 had the highest yield, economic returns and grain-Fe concentration compared to the rest of Fe levels and application methods. Moreover, split application of 15 kg Fe ha-1 proved a quick method to improve the grain-Fe concentration and bioavailability, which will ultimately solve the Fe malnutrition problem of mungbean-consuming population in Pakistan. In conclusion, split application of Fe at 15 kg ha-1 seemed a viable technique to enhance yield, economic returns, grain-Fe concentration and bioavailability of mungbean.

show abstract

Section: Introductionmentioning

confidence: 99%

Iron application improves yield, economic returns and grain-Fe concentration of mungbean

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Because pulses present both environmental and nutritional benefits, they are often recommended in sustainable diets [ 1 ]. Their environmental benefit is related to their ability to restore soil nitrogen without adding fertilizer.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

et al. 2018

View full text Add to dashboard Cite

Pulses display nutritional benefits and are recommended in sustainable diets. Indeed, they are rich in proteins and fibers, and can contain variable amounts of micronutrients. However, pulses also contain bioactive compounds such as phytates, saponins, or polyphenols/tannins that can exhibit ambivalent nutritional properties depending on their amount in the diet. We characterized the nutritional composition and bioactive compound content of five types of prepared pulses frequently consumed in France (kidney beans, white beans, chickpeas, brown and green lentils, flageolets), and specifically compared the effects of household cooking vs. canning on the composition of pulses that can be consumed one way or the other. The contents in macro-, micronutrients, and bioactive compounds highly varied from one pulse to another (i.e., 6.9 to 9.7 g/100 g of cooked product for proteins, 4.6 to 818.9 µg/100 g for lutein or 15.0 to 284.3 mg/100 g for polyphenols). The preparation method was a key factor governing pulse final nutritional composition in hydrophilic compounds, depending on pulse species. Canning led to a greater decrease in proteins, total dietary fibers, magnesium or phytate contents compared to household cooking (i.e., −30%, −44%, −33% and −38%, p < 0.05, respectively, in kidney beans). As canned pulses are easy to use for consumers, additional research is needed to improve their transformation process to further optimize their nutritional quality.

show abstract

“…However, boxes may serve many purposes and the choice of bag material to ensure consistent quality and safety of the products also needs to be taken into account. An interesting approach to further improve the carbon footprint of RTEC and bread, while maintain or increasing nutrient balance scores, involves the replacement of refined flours by pulses (124) .…”

Section: Future Considerationsmentioning

confidence: 99%

Processing in the food chain: do cereals have to be processed to add value to the human diet?

2020

View full text Add to dashboard Cite

Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. This review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allow for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.

show abstract

Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products

Cited by 54 publications

References 51 publications

Iron application improves yield, economic returns and grain-Fe concentration of mungbean

Iron application improves yield, economic returns and grain-Fe concentration of mungbean

Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

Processing in the food chain: do cereals have to be processed to add value to the human diet?

Contact Info

Product

Resources

About