The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Abstract

Diversification of plant-based food sources is necessary to improve global food and nutritional security. Pulses have enormous nutritional and health benefits in preventing malnutrition and chronic diseases while contributing positively to reducing environmental footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which can be classified as bioactive compounds due to their biological effect. These bioactive compounds include but are not limited to proteins, dietary fibres, resistant starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While these compounds are of importance in ensuring food and nutritional security, some of the bioactive constituents have ambivalent properties. These properties include having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious effect of decreasing the digestibility and/or bioavailability of essential nutrients and are therefore termed antinutritional factors/compounds. Various processing techniques exist to reduce the content of antinutritional factors found in pulses. Traditional processing of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling, while examples of emerging processing techniques include microwaving, extrusion, and micronization. These processing techniques can be tailored to purpose and pulse type to achieve desired results. Herein, the nutritional qualities and properties of bioactive compounds found in pulses in meeting the sustainable development goals are presented. It also discusses the effect of processing techniques on the nutritional and non-nutritional constituents in pulses as well as the health and environmental benefits of pulse-diet consumption. Major challenges linked to pulses that could limit their potential of being ideal crops in meeting the sustainable development goal 2 agenda are highlighted.

Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand

“…Hence, a combination of methods could help reduce most of the non-nutrient bioactive compounds [ 65 ]. Food preparation and processing methods can affect the availability of nutrients and bioactive compounds [ 66 , 67 ]. As shown by Huertas et al (2022), 40% of iron and zinc were lost in the cooking water when raw beans ( P. vulgaris ) were prepared by boiling, while steaming is more potent in enhancing mineral availability [ 67 ].…”

Protein Biofortification in Lentils (Lens culinaris Medik.) Toward Human Health

“…In lentils, trypsin and chymotrypsin inhibitors and phytic acids are present in seed cotyledons, whereas tannins are concentrated mainly in the seed coat ( Dueñas et al, 2002 ). Different food processing methods, including dehulling and cooking, are recommended to reduce these antinutritional properties ( Acquah et al, 2021 ). Dehulling effectively reduces the tannins by removing the seed coat ( Goyal et al, 2009 ).…”

“…Dehulling effectively reduces the tannins by removing the seed coat ( Goyal et al, 2009 ). In pulses, other common processing treatments are soaking, hydrothermal treatments (cooking and roasting), fermentation, and irradiation ( Acquah et al, 2021 ). Soaking reduces trypsin and chymotrypsin inhibitors, phytic acids, and tannins in lentils depending on the soaking time ( Shi et al, 2017 ).…”

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

“…Additionally, sprouted BGN flours caused a decline in phytic acid, tannin, and trypsin inhibitor, which resulted in the improvement of protein content, insoluble dietary with the enhancement of the trace minerals, amino acids, digestible starch, and in vitro protein digestibility [74]. Sprouting has been shown to be effective in the decrease of anti-nutritional components, improving the nutritional and functional properties of BGN [75,76]. However, there is a need to know the characteristic physicochemical changes that occur during the malting process of BGN seeds and its use as a functional ingredient for food and beverage production in homes and industries.…”