Nutritional Importance of Lentil, Lupin, Chickpea and Soy Legumes: a Review
Abstract
Lentil, lupin, chickpea and soy are prominent legumes, recognized for their noteworthy nutritional and functional attributes. The Food and Agricultural Organization of the United Nations (FAO) has expressed its interest in broadening protein sources, and these legumes exhibit considerable nutritional value due to their abundant protein, fiber and mineral content. Regardless of the species, these seeds represent a good protein and fiber source, low-fat levels with different fatty acids. These legumes contribute significantly to vitamin intake, encompassing vitamins B and C groups, along with essential minerals such as magnesium, potassium, phosphorus, calcium and iron. Consumption of lentil, lupin, chickpea and soy is associated with numerous health benefits, including a diminished risk of developing type 2 diabetes or coronary diseases due to their rich chemical composition. Nevertheless, certain anti-nutritional factors can impede the bioavailability of specific nutrients. Processing methods play a pivotal role in mitigating anti-nutritional factors as well as enhancing the sensory, nutritional, and physical qualities of these legumes. Common legume processing techniques include soaking, boiling and microwave cooking. Despite potential challenges, lentil, lupin, chickpea and soy are widely regarded as nutritious and cost-effective in terms of both cultivation and processing, gaining increasing global popularity.
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