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Grain legumes— a boon to human nutrition

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Relation http://ir.cftri.com/1502/
TIFST_02_03
 
Title Grain legumes— a boon to human nutrition
 
Creator Tharanathan, R. N.
Mahadevamma, S.
 
Subject 13 Nutrition-Human
22 Legumes-Pulses
 
Description Grain legumes occupy an important place in human nutrition,
especially in the dietary pattern of low-income groups
of people in developing countries. Legumes, considered as
poor man’s meat, are generally good sources of slow release
carbohydrates and are rich in proteins. Legumes are normally consumed after processing, which not only improves
palatability of foods but also increases the bioavailability of nutrients, by inactivating trypsin and growth inhibitors and haemagglutinins. Starch, the major biopolymeric constituent of legumes, upon processing gets partially modified into resistant starch (RS). The latter, a man made functional dietary fibre, is a unique ingredient that can yield high quality foods, in addition to its significance on faecal bulk and butyrate production, which are the putative markers of
colonic health of humans. The slow and reduced digestibility of legume starch has been attributed to its amylose, which is considerably branched and is of high molecular weight. Dietary fibre, which is a heterogeneous mixture of several types of polysaccharides, is rich in legumes, especially in their husk fractions and contributes to beneficial therapeutic health effects.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1502/1/Trends_in_Food_Science_%26_Technology_14_%282003%29_507-518.pdf
Tharanathan, R. N. and Mahadevamma, S. (2003) Grain legumes— a boon to human nutrition. Trends in Food Science and Technology, 14. pp. 507-518.