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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.

Details

Title
Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies
Author
Ohanenye, Ikenna C 1   VIAFID ORCID Logo  ; Ekezie, Flora-Glad C 1 ; Sarteshnizi, Roghayeh A 2 ; Boachie, Ruth T 1   VIAFID ORCID Logo  ; Emenike, Chijioke U 3   VIAFID ORCID Logo  ; Sun, Xiaohong 4 ; Nwachukwu, Ifeanyi D 5   VIAFID ORCID Logo  ; Udenigwe, Chibuike C 6   VIAFID ORCID Logo 

 School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; [email protected] (I.C.O.); [email protected] (F.-G.C.E.); [email protected] (R.A.S.); [email protected] (R.T.B.); [email protected] (C.U.E.); [email protected] (X.S.) 
 School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; [email protected] (I.C.O.); [email protected] (F.-G.C.E.); [email protected] (R.A.S.); [email protected] (R.T.B.); [email protected] (C.U.E.); [email protected] (X.S.); Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14115-336, Iran 
 School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; [email protected] (I.C.O.); [email protected] (F.-G.C.E.); [email protected] (R.A.S.); [email protected] (R.T.B.); [email protected] (C.U.E.); [email protected] (X.S.); Department of Natural and Applied Sciences, Faculty of Science, Hezekiah University, Umudi, Nkwerre 471115, Nigeria; Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada 
 School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; [email protected] (I.C.O.); [email protected] (F.-G.C.E.); [email protected] (R.A.S.); [email protected] (R.T.B.); [email protected] (C.U.E.); [email protected] (X.S.); Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada 
 Center for Nutrition and Healthy Lifestyles, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA 
 School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; [email protected] (I.C.O.); [email protected] (F.-G.C.E.); [email protected] (R.A.S.); [email protected] (R.T.B.); [email protected] (C.U.E.); [email protected] (X.S.); Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada 
First page
2299
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2700556017
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.