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Legumes are plants in the pea family Fabaceae, or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.
Based on shared molecular compounds · click to explore
Safety thresholds
aflatoxin→ contaminates →cereals and legumes
“Cereals and legumes, being the major staples of many African communities, frequently used for complementary foods for infants and young children. However, aflatoxin contamination is a threatening issue in these staples and its negative effects on human health, most especially infants and young children, are very alarming.”
legume-based fermented foods→ improves →safety
“improving the nutritional quality, organoleptic quality, and safety of these foods”
What science says
technique parameter
“Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing.”
“The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta”
legumes and nuts→can be used as→plant-based flours for bakery and pasta
“Many traditional vegetables and underutilized legume crops are an essential source of vitamins, micronutrients and protein and, thus, a valuable component to attain nutritional security.”
traditional vegetables and underutilized legume crops→are→an essential source of vitamins, micronutrients and protein
