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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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2083-6007
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Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review

Piotr Gulewicz
  • Corresponding author
  • Adam Mickiewicz University Foundation Poznan Science and Technology Park 46 Rubież St., 61–612 Poznań, Poland
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/ Cristina Martinez-Villaluenga
  • Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Małgorzata Kasprowicz-Potocka
  • Department of Animal Nutrition and Feed Management, University of Life Sciences, Wołyńska 33, 60–637 Poznań, Poland
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/ Juana Frias
  • Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
  • Other articles by this author:
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Published Online: 2014-05-27 | DOI: https://doi.org/10.2478/v10222-012-0098-9

Abstract

The consumption of seeds of the Fabaceae family is distributed worldwide mainly due to their high content of proteins, carbohydrates, dietary fiber and polyunsaturated fatty acids, jointly with vitamins and minerals. However, they contain several non-nutritive compounds (NNCs) that can exert adverse or beneficial actions upon ingestion depending on their chemical structure, concentration, time of exposure and their interaction with other dietary components. In this review, we present the representative legume NNCs, their chemical nature and their adverse and beneficial biological actions. Moreover, we summarized updated findings on the effect of different traditional processing, bearing in mind that legumes are mainly consumed in the household milieu, on the concentration of legume NNCs. The results of the in-vivo studies prove that the reduction/elimination of legume NNCs improves nutritional quality and the fate of improvements depends on many parameters such as botanical source, chemical composition, content, type of processing and operational conditions used, among others. Together, this review can provide a comprehensive perspective for further elucidating the roles of plant lectins that may target programmed cell death pathways. This review may, in turn, ultimately help to consumers for whom legumes are part of a vegetarian diet or are consumed as staple food which must take into consideration the improvement of legume nutritive quality by traditional processing.

Keywords: legumes; non-nutritive compounds; processing; nutritive quality

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About the article

Received: 2013-03-14

Revised: 2013-05-17

Accepted: 2013-07-01

Published Online: 2014-05-27

Published in Print: 2014-06-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-012-0098-9.

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