文章基本信息

标题：Nutritional Value of Legumes in Relation to Human Health: A Review
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作者：Islamiyat Folashade Bolarinwa ; Majida Fadhil Ayfan Al-Ezzi ; Irene Eli Carew 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2019
卷号：17
期号：5
页码：72-85
DOI：10.19026/ajfst.17.6032
出版社：MAXWELL Science Publication
摘要：The aim of this review was to provide information on the nutritional components of legumes that can improve human wellbeing. Legumes are nutrient dense food crops with numerous health benefits. They have the ability to withstand harsh weather and naturally enrich soil, thus, reducing fertilizing cost. However, despite the advantages of legumes over other crops, they have not been fully utilized in food systems especially in developing countries. This review explores the nutritional profile of different types of legumes, factors influencing legume utilization and, the health benefits of legumes. Thus, providing vital information required to enhance industrial and domestic usage of legumes with a goal to promote legume cultivation for sustainable food production and improved healthy living.
关键词：Amino acid composition; fatty acid composition; hard-to-cook phenomenon; health benefits; processing; production