Pulses: an overview

Singh, Narpinder

doi:10.1007/s13197-017-2537-4

Cited by 225 publications

(169 citation statements)

References 39 publications

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“…Due to their high protein content ranging from 20% to 25%, pulses present an important economic and nutritional interest [4]. These dried seeds belong to the family of legumes, Fabaceae, which includes Pisum sativum (peas), Cicer arietinum (chickpeas), Lupinus (lupins), Phaseolus vulgaris (beans), Glycine max (soybeans), and Arachis hypogaea (peanuts) [5].…”

Section: Introductionmentioning

confidence: 99%

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Youssef¹,

Bonnarme

Fraud³

et al. 2020

Foods

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Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: Kluyveromyces lactis, Kluyveromyces marxianus, or Torulaspora delbrueckii. The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product.

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Section: Introductionmentioning

confidence: 99%

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Youssef¹,

Bonnarme

Fraud³

et al. 2020

Foods

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“…Pulses are legume dried seeds, such as beans, peas, chickpeas and lentils. They are an important nutritional source for billions of people around the world, although their functional attributes and benefits have not yet been fully explored (SINGH, 2017). Global demand for these species has increased, including for mung bean (Vigna radiata L.).…”

Section: Introductionmentioning

confidence: 99%

Non-destructive identification of physical damage in mung bean (Vigna radiata L.) seeds by X-ray image analysis

et al. 2020

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Global demand for pulses such as the mung bean has grown in the last years. For successful production of these crops it is necessary to use high quality seeds. Methodologies based on X-ray image analysis have been used as a complementary tool to evaluate the physical quality of seeds due to their speed and potential for automation. The aim of this study was to evaluate the efficiency of X-ray analysis for non-destructive evaluation of the physical quality of Vigna radiata seeds and to relate the variables obtained with their physiological potential. For this, seeds from eight lots were X-rayed and subsequently subject to germination test. In total, 18 physical and physiological parameters were determined. The X-ray image analysis was efficient for evaluating the internal morphology of Vigna radiata seeds and allowed the identification of various damage types. However, it was not possible to relate the physical variables to the seed quality as the lots presented similar germination percentage. Physical variables such as solidity and circularity are related to percentage of root protrusion and length of seedling hypocotyl. Low relative densities indicate deteriorated tissues, related to severe morphological damage and non-viable seeds.

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“…Legumes are the one of the richest and cheapest sources of proteins consequently an important part of the people's diet in many countries. Among legumes, pulses are also good source of quality protein, amino acid, fatty acids, fibres, minerals and vitamins for the vegetarians, which constitute major population of the India (Singh, 2017). Recent researches have associated the consumption of pulses with a decreased risk for a variety of chronic diseases such as cancer, obesity, diabetes and cardiovascular diseases (Singh, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Among legumes, pulses are also good source of quality protein, amino acid, fatty acids, fibres, minerals and vitamins for the vegetarians, which constitute major population of the India (Singh, 2017). Recent researches have associated the consumption of pulses with a decreased risk for a variety of chronic diseases such as cancer, obesity, diabetes and cardiovascular diseases (Singh, 2017). Pulse grains are rich source of secondary metabolites (including lipophilic and hydrophilic compounds) possessing free radical scavenging and antioxidant capacity (Pal et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Common and lesser-known pulses from Northwestern Himalaya: A comparison study for quality traits

Pal

Bhartiya

Kant

et al. 2019

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Eight pulses comprising of five common pulses viz., rajma (kidney beans), cowpea (white), cowpea (black), lentil, chickpea and three lesser-known pulses viz., rice bean, horse gram, soybean (black) from Northwestern Himalaya were analyzed for nutritional factors viz. protein, lipid, sugars, tryptophan, starch, antinutritional factors viz., phytic acid, tannins, trypsin inhibitors), antioxidant metabolites and activities viz., Gallic acid, DPPH, ABTS, TAA, FRAP and fatty acid composition. Results showed that horse gram and lentil had higher free radical scavenging and antioxidant activities. Studied pulse oil contained higher concentration of unsaturated fatty acids. PCA revealed that oleic acid, DPPH, ABTS, O/L ratio, antioxidant activities, gallic acid and tannins have positive correlation. Results of the present study showed that, studied lesser-known pulses were at par in nutritional quality with commonly grown pulses and these pulses may acts as a potential source of edible as well as good source of nutrition for livestock and human.

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Pulses: an overview

Cited by 225 publications

References 39 publications

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Non-destructive identification of physical damage in mung bean (Vigna radiata L.) seeds by X-ray image analysis

Common and lesser-known pulses from Northwestern Himalaya: A comparison study for quality traits

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