Review on Nutritional Importance and Anti-nutritional Factors of Legumes

Abstract

Legumes are important crops in human nutrition and considered as protein sources for low income populations due to the fact that they can be accessed at relatively lower price than animal products. In Ethiopia, the production of leguminous crops is increasing supported by generation of agricultural technologies by different research institutes. The improvement in the production is supported by pre-harvest information like agronomic characteristics, disease resistance, yield potentials and the like. Nutritional data are lacking in varietal selection for breeding and production and this is due to shortage of nutritional research in our country. Legumes contain sufficient amount of nutrients for both humans and animals. These crops are known for their significant source of protein, dietary fiber, carbohydrates, and dietary minerals. In addition to their proximate value, legumes also contain other very important biochemical compounds called phytochemicals which helps in either prevention or even treatments of certain chronic problems. On the other hand, legumes also contain different compounds which impair their nutritional value after consumption. These compounds are commonly called antinutritional factors and they are known to inhibit either digestion or absorption of nutrients by human body. Some of the anti nutritional factors are known to bind the different micronutrients available and reduce the bioavailability of some important minerals. Others, bind directly to the enzyme used in digestion of foods and inhibit the digestion process. This is why legumes are sometimes considered low nutritional value crops. Hence, it is mandatory for legumes to undergo certain processing like soaking, cooking, fermentation and the like before consumption so that the level of these anti nutrients will be reduced or possibly removed.

An Inventory of Medicinal and Poisonous Plants of the National Veterinary Research Institute Vom, Plateau State, Nigeria

“…This family is ranked third in terms of species richness at a global level after Asteraceae and Orchidaceae [23]. Fabaceae species are known for their various uses, including as a source of food and dietary protein, such as Glycine max, Phaseolus, Pisum sativum, and Arachis hypogaea [24]. Moreover, Fabaceae is the second largest family of medicinal plants, with about 490 species recorded to have medicinal properties [25].…”

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

“…This is also related to the lack of the enzyme α-galactosidase capable of hydrolyzing the galactosidic bond α -D- (1,6) in the small intestine [36]. As a consequence, microbial fermentation by colon bacteria develops at a certain level of these oligosaccharides, leading to the formation of hydrogen, methane, and CO 2 , responsible for flatulence [35,37,38]. In addition, these gases cause abdominal discomfort, cramps, diarrhea, and nausea [35,38].…”

Exploration of the Diversity of Vicine and Convicine Derivatives in Faba Bean (Vicia faba L.) Cultivars: Insights from LC-MS/MS Spectra

“…While legumes are thus attractive for cultivation and human consumption, some species also contain compounds with an “anti-nutritional” effect [ 6 , 7 ]. The protein-rich seeds are attractive for herbivores; therefore, legume seeds are stocked with a plethora of chemicals and proteins that inhibit digestibility to limit this biotic stress.…”