Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activityReport as inadecuate




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European Food Research and Technology

, Volume 243, Issue 8, pp 1385–1395

First Online: 01 March 2017Received: 09 August 2016Revised: 16 November 2016Accepted: 19 January 2017

Abstract

The aim of the study was to determine and analyse the content of essential nutrients, the amino acid profile, phytochemical compounds, and antioxidant activity in the seeds of selected species and varieties of Fabaceae plants. The highest total protein content was detected in the seeds of the yellow and Andean lupines. The lupine seeds were characterised by a high P < 0.05 level of crude fibre, NDF, and CEL. The highest proportion of EAAI 77% was noted in the protein of chickpea, broad bean, grasspea, and pea. Among the Fabaceae plants analysed, chickpea seeds exhibited the highest P < 0.05 levels of total phenols and polyphenols. The greatest P < 0.05 antioxidant activity DPPH was noted for the lentil and yellow lupine seeds. Compared to the other legume representatives, the importance of lupine is increasing, as the chemical composition of its seeds makes the plant an important nutraceutical component.

KeywordsLeguminous seeds Basic nutrients Amino acids Anti-nutritional factors Antioxidant activity  Download fulltext PDF



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