Modifying of non-nutritional compounds in legumes: Processing strategies and new technologies.
Food Chem
; 463(Pt 3): 141603, 2024 Oct 09.
Article
em En
| MEDLINE
| ID: mdl-39405829
ABSTRACT
Legumes are consumed worldwide, are notable for their nutritional quality, however, contain certain non-nutritional compounds (NNCs) that can affect the absorption of nutrients, though these may exhibit bioactive properties. Various processing methods can modify the concentration of NNCs, including soaking and germination. These methods can be combined with other thermal, non-thermal, and bioprocessing treatments to enhance their efficiency. The efficacy of these methods is contingent upon the specific types of NNCs and legume in question. This work examines the effectiveness of these processing methods in terms of modifying the concentration of NNCs present in legumes as well as the potential use of emerging technologies, to enhance the level of NNCs modification in legumes. These technologies could increase the functional use of legume flours, potentially leading to new opportunities for incorporating legume-based ingredients in a range of culinary applications, thereby enhancing the diets of many individuals worldwide.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Reino Unido