Academic literature on the topic 'Legume industry'
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Journal articles on the topic "Legume industry"
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Bielefeld, Dale, Jaimee Hughes, and Sara Grafenauer. "The Changing Landscape of Legume Products Available in Australian Supermarkets." Nutrients 13, no. 9 (September 16, 2021): 3226. http://dx.doi.org/10.3390/nu13093226.
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Evidence supports regular dietary inclusion of legumes due to their positive effects on both human and planetary health. Intake within Australia is suboptimal, with consumer data suggesting that an inability to integrate legumes into usual dietary patterns is a barrier to consumption. This places the food industry in a unique position to offer Australians the ability to incorporate legumes into usual dietary patterns via innovative new products. The aim of this study was to explore the legume category and compare nutrition product data and the use of nutrition and health claims between 2019 and 2021. An audit of legume products from four major metropolitan Sydney supermarkets (Aldi, Coles, IGA, Woolworths) collected ingredient lists, nutrition information and on-pack claims for baked beans, legume dips, legume flours, legume snacks (including subcategories of legume chips and whole legume snacks), canned legumes, dried legumes, frozen legumes, and pulse pasta. The total number of legume products available on the market nearly doubled from 2019 (n = 312) to 2021 (n = 610); this was driven by traditional plain canned and dried legumes and some new and convenient options, particularly snacks (legume chips) where the largest growth occurred. Of all legume products (n = 610), 82% met the Nutrient Profiling Scoring Criteria, 86.8% were at least a source of dietary fibre, and 55.9% were at least a source of protein. Nutrition content claims relating to dietary fibre, gluten free and protein more than doubled since 2019, with each featuring on over one third of the products identified in 2021. Vegan/vegetarian on-pack claims more than doubled since 2019, and claims related to the term plant-based/plant protein and environmental sustainability emerged on packs in 2021. By addressing barriers to consumption, such as lack of time and knowledge on how to prepare legumes, innovative legume products may help influence future consumption patterns.
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Wu, Dingtao, Jiajia Wan, Wenxing Li, Jie Li, Wang Guo, Xiaoqin Zheng, Ren-You Gan, Yichen Hu, and Liang Zou. "Comparison of Soluble Dietary Fibers Extracted from Ten Traditional Legumes: Physicochemical Properties and Biological Functions." Foods 12, no. 12 (June 12, 2023): 2352. http://dx.doi.org/10.3390/foods12122352.
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Soluble dietary fibers (SDFs) exist as the major bioactive components in legumes, which exhibit various biological functions. To improve the potential applications of legume SDFs as healthy value-added products in the functional food industry, the physicochemical properties and biological functions of SDFs from ten selected traditional legumes, including mung bean, adzuki bean, red bean, red sword bean, black bean, red kidney bean, speckled kidney bean, common bean, white hyacinth bean, and pea, were studied and compared. Results showed that the physicochemical properties of SDFs varied in different species of legumes. All legume SDFs almost consisted of complex polysaccharides, which were rich in pectic-polysaccharides, e.g., homogalacturonan (HG) and rhamnogalacturonan I (RG I) domains. In addition, hemicelluloses, such as arabinoxylan, xyloglucan, and galactomannan, existed in almost all legume SDFs, and a large number of galactomannans existed in SDFs from black beans. Furthermore, all legume SDFs exhibited potential antioxidant, antiglycation, immunostimulatory, and prebiotic effects, and their biological functions differed relative to their chemical structures. The findings can help reveal the physicochemical and biological properties of different legume SDFs, which can also provide some insights into the further development of legume SDFs as functional food ingredients.
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Nelson, T. A., S. M. Zydenbos, and D. R. Stevens. "Information required from research programmes when introducing legume forage systems into challenging environments." Journal of New Zealand Grasslands 79 (January 1, 2017): 135–38. http://dx.doi.org/10.33584/jnzg.2017.79.567.
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Abstract The use of legumes to increase animal performance is well known, but why are sheep and beef farmers not using a legume forage system in New Zealand hill country, and what information do they need before introducing a legume forage system? A co-innovation process was started to explore the challenges sheep and beef farmers face introducing a legume forage system into hill country and their information needs. The first step in this process, reported here, was to run eight workshops throughout New Zealand which 105 farmers and agribusiness representatives attended. Results showed that getting the right information from trusted sources was the highest priority for farmers looking to introduce a legume forage system. Information provided by the science community and industry needs to be region specific as the range of knowledge around legume species differs across regions. Some of the information required by farmers is already well documented, but may not be in the hands of the right people. Keywords: challenges, forage, farm system, information requirements, knowledge, legumes, sheep and beef farmers
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Guo, Fanghua, Renan Danielski, Sarusha Santhiravel, and Fereidoon Shahidi. "Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry." Antioxidants 13, no. 6 (May 24, 2024): 636. http://dx.doi.org/10.3390/antiox13060636.
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Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.
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Emkani, Mehrsa, Bonastre Oliete, and Rémi Saurel. "Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review." Fermentation 8, no. 6 (May 24, 2022): 244. http://dx.doi.org/10.3390/fermentation8060244.
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Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.
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Senanayake, Dhananga, Peter J. Torley, Jayani Chandrapala, and Netsanet Shiferaw Terefe. "Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes." Fermentation 9, no. 7 (July 6, 2023): 635. http://dx.doi.org/10.3390/fermentation9070635.
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A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food crops owing to their rich nutrient profile, cost-effective production and resource usage efficiency. Furthermore, they have the potential to meet the protein needs of the future. There are however several limitations associated with legumes in terms of their sensory, nutritional, and functional properties, which make them challenging for the food industry to use. In this review, these challenges are discussed in detail with particular reference to fermentation as a strategy for overcoming them. A major focus is on examining the potential application of fermentation for modifying techno-functional properties, such as foaming and emulsifying properties, solubility, and water and oil binding capacities of legume substrates. In many studies, fermentation has been demonstrated to enhance the techno-functional, sensory and nutritional attributes of various legume substrates. Future studies must focus on developing scalable fermentation processes to utilize the technology for improving the techno-functional and sensory properties of legume-based ingredients at industrial scale.
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Matemu, Athanasia, Soichiro Nakamura, and Shigeru Katayama. "Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score." Antioxidants 10, no. 2 (February 20, 2021): 316. http://dx.doi.org/10.3390/antiox10020316.
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Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.
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Clemente, Alfonso, and Jose C. Jimenez-Lopez. "Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications." Foods 9, no. 11 (October 23, 2020): 1525. http://dx.doi.org/10.3390/foods9111525.
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Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.
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Bortolussi, G., J. G. McIvor, J. J. Hodgkinson, S. G. Coffey, and C. R. Holmes. "The northern Australian beef industry, a snapshot. 5. Land and pasture development practices." Australian Journal of Experimental Agriculture 45, no. 9 (2005): 1121. http://dx.doi.org/10.1071/ea04013.
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The land and pasture development practices of 375 northern Australian beef properties in 8 regions were surveyed during 1996–97. These properties represented a broad cross-section of the beef industry in terms of geographical location, enterprise and herd size, and ownership structures. Both tree clearing and killing were more common in Queensland than in the Northern Territory or northern Western Australia. In all regions where trees were poisoned, native pasture was more widely used than sowing introduced grass and/or legume species. In contrast, tree clearing was most often accompanied by sowing pastures (either an introduced grass only or introduced grass and legume species together), rather than using native pastures. Central coastal Queensland had the highest use of poisoning trees for pasture development. Tree clearing and using native pasture was most important in central Queensland regions and the Maranoa South West. Sowing introduced pasture species under live trees was more commonly practiced in northern Queensland, the Northern Territory and northern Western Australia than in other regions. A considerable number of introduced grass and legume species were sown by producers. Most of the sown species were grasses. Many of the sown grass and legume species were spreading naturally. Buffel grass was spreading in all areas with < 1000 mm average annual rainfall, but most sown species were spreading only in wetter regions. Stylosanthes spp. were the most commonly spreading legume species in regions with > 500 mm average annual rainfall. The results are discussed in relation to contemporary natural resource management issues and how this may affect land and pasture development activities in the future.
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Kuznetsova, E. A., and S. A. Mordvinkin. "Use of legume processing products in the baking industry." Khleboproducty 29, no. 1 (2020): 64–66. http://dx.doi.org/10.32462/0235-2508-2020-29-1-64-66.
Full textDissertations / Theses on the topic "Legume industry"
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Cruz, Gielli Vieira. "O quadro de contaminação de frutas, legumes e verduras (FLVs) com resíduos de agrotóxicos no Brasil e as oportunidades emergentes." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/101490.
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A divulgação sobre a existência de resíduos de agrotóxicos em alimentos vem tomando espaço no Brasil, incrementando a parcela de consumidores que procura alimentos mais seguros no mercado. Nesse contexto, os objetivos desta pesquisa foram identificar os segmentos de consumidores mais suscetíveis ao consumo de frutas, legumes e verduras (FLVs) com resíduos de agrotóxicos no Brasil e avaliar como os gestores do setor varejista vêm explorando as oportunidades emergentes relacionadas à dinâmica dessa demanda. Inicialmente, um estudo quantitativo explorou dados de 18 FLVs e de seis categorias de rendimentos familiares, com o objetivo de verificar o consumo de alimentos potencialmente contaminados por resíduos de agrotóxicos, conforme as classes socioeconômicas brasileiras no ano de 2009. Isso se deu a partir de dados de consumo de produtos alimentícios fornecidos pelo IBGE e de resíduos de pesticidas em alimentos publicados pela Anvisa. Aos resultados preliminares, foram acrescentados dados das estratégias do mercado varejista na oferta de FLVs mais inócuos. Para essa etapa, foi utilizada uma metodologia de pesquisa do tipo qualitativa, na qual 10 especialistas no tema de pesquisa foram questionados sobre como esse setor explora o mercado de frutas e hortaliças seguras em relação a essa contaminação. Os resultados encontrados na primeira fase do trabalho indicaram que os brasileiros de classes econômicas mais elevadas estão mais expostos ao consumo de resíduos de agrotóxicos presentes em FLVs. Muitas dessas substâncias são potencialmente danosas à saúde, incluindo características carcinogênicas em seus efeitos crônicos. Na segunda etapa, os agentes consultados evidenciaram a predominância da oferta de FLVs orgânicos pelo varejo brasileiro como uma alternativa pertinente, com menor risco de contaminação com resíduos de agrotóxicos. Porém, a ênfase no baixo preço dos alimentos ofertados pode restringir a oferta de FLVs orgânicos. Além disso, houve pouca e nenhuma referência dos especialistas, respectivamente, à certificação de FLVs pelo sistema de produção integrada e ao sistema de agricultura de precisão como alternativas viáveis para a oferta de FLVs seguros em relação a resíduos de agrotóxicos. Esses resultados são contrastantes com o contexto fiscalizador que vem se desenvolvendo sobre o varejo por parte das autoridades, em vista de oferta de alimentos seguros, o que oportunizaria um ambiente favorável à expansão do varejo de FLVs seguros do ponto de vista dos contaminantes agroquímicos.The disclosure of the existence of pesticide residues in food has gained space in Brazil, thus increasing the number of consumers who seek for safer food in the market. In such context, this research aimed at identifying the segments of consumers who are more likely to consume fruits and vegetables with pesticide residues in Brazil, and assessing the way that retail managers have explored the opportunities emerging from such demand. A quantitative study initially surveyed data about 18 fruits and vegetables and six categories of family income, aiming at verifying the consumption of food partially contaminated with pesticide residues, according to the Brazilian socioeconomic classification in 2009. This was based on both IBGE data about food consumption and Anvisa data about pesticide residues found in food. Data about retail strategies to offer more innocuous fruits and vegetables were then added to those preliminary results. At this stage, a qualitative methodology was adopted, and 10 experts were questioned about the ways that this sector has explored the market of safe fruits and vegetables considering such contamination. The results found in the first phase of this work pointed out that upper class Brazilians have been more exposed to the consumption of pesticide residues in fruits and vegetables. A number of such chemicals are potentially harmful to health, including carcinogenic characteristics among their chronic effects. At the second stage, the agents consulted evidenced the prevalence of the offer of organic fruits and vegetables by the Brazilian retail industry as a pertinent alternative, with lower risk of contamination with pesticide residues. However, the emphasis on the low price of food may limit the offer of organic fruits and vegetables. Furthermore, there was little and none reference by the experts concerning fruit and vegetable certification provided, respectively, by the integrated production system and the precision agriculture system as viable alternatives to offering safe fruits and vegetables in terms of pesticides residues. Such results are in contrast to the control that has been developed by authorities over retail to offer safe food, which would favor the expansion of safe fruit and vegetable retail regarding chemical contaminants.
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Ippolito, Elia. "Gap analysis industry 4.0 e definizione di una procedura standard per la verifica dell'interconnessione." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2017.
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Questa tesi è stata svolta in collaborazione con Comecer S.p.A. e con il consorzio Iris.
Alla luce dei benefici fiscali proposti dalla legge 11 dicembre 2016, n. 232 articoli 8-13
(ovvero legge di bilancio 2017), questa tesi si prefigge due scopi principali:
definire le migliorie da apportare alla gamma di prodotti Comecer al fine di renderli compatibili con i requisiti imposti dalla legge e definire una procedura standard per la certificazione compliance industry 4.0.
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Ranni, Davide. "La produzione di videoclip attraverso le sue trasformazioni economiche, sociali e distributive." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amslaurea.unibo.it/23538/.
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Questo lavoro intende dimostrare in quali modi e tramite quali strumenti la produzione di videoclip sia cambiata nel corso degli anni attraverso le sue trasformazioni nei campi della distribuzione, della legislazione e dei finanziamenti al videoclip. Comprendere cosa voglia dire oggi produrre un videoclip significa constatare come questi tre macro-argomenti abbiano influenzato, secondo diverse sfaccettature, i budget e gli investimenti monetari da parte delle case discografiche. Inoltre, non si vuole dare un giudizio sulla natura stilistica dei videoclip o fare una critica su quelli che stilisticamente si avvicinano a una bellezza cinematografica, ma affermare che una buona produzione e un discreto budget, uniti a una buona collocazione distributiva e l’uso di finanziamenti pubblici e privati, può far sì che il videoclip sia ancora un mezzo remunerativo, sia a livello economico sia a livello di immagine dell’artista. L’obiettivo principale, quindi, del videoclip è riferito alla sua funzione sociale e non alla finalità economica; l’engagement tra artista e audiece non comporta un ritorno ecnomico, ma un guadagno sociale, di immagine e di fidelizzazione perché un’artista, che sia un cantante, un attore o un qualsiasi performer nell’industria dell’entertainment, è possibile assimilarlo a un brand, a un’azienda che ha bisogno di “fedeli seguaci” che supportino il prodotto, il quale, in questi casi, coincide con la persona stessa.
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Matlala, Mankgere Virginia. "Performance of elite pigeonpea (Cajanus cajan) varieties in Limpopo Province." Thesis, 2020. http://hdl.handle.net/10386/3461.
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Thesis (M.Sc. (Agriculture Agronomy)) -- University of Limpopo, 2020Pigeonpea (cajanus cajan [L] Millsp.) is a legume crop which is grown mainly in the Semi-Arid Tropical (SAT) regions and it is mostly cultivated for its edible seeds. It has been identified as a possible substitute crop which can be bought by all people and it can also provide an acceptable amount of nutrition and protein in particular as it is not an expensive source of protein when compared to animal protein. Its ability to tolerate drought and fix atmospheric nitrogen makes it suitable for marginal areas with low rainfall and poor fertility. However, it remains one of the underutilized crops due to limited research on the crop’s diversification and adaptation. Smallholder farmers in the Limpopo Province cultivate landraces pigeonpea varieties that are characterized by late maturity, low grain yield and are sensitive to photoperiod and this makes it difficult for the cultivars to flower early and produce reasonable yield. The objectives of the study were to evaluate the nitrogen fixation, yield and yield components of exotic elite pigeonpea genotypes. The experiment was conducted at the University of Limpopo Experimental farm (Syferkuil) in Mankweng during the 2017/18 growing seasons. The trial was carried out in a Randomized Complete Block Design (RCBD) consisting of three replications. A total of 18 elite pigeonpea breeding lines obtained from ICRISAT in Kenya were planted at an inter-row and intra-row spacing of 1m and 0.5m respectively, in a row of 5m length with an alley way of 2m between the blocks. The standard management practices for pigeonpea were used for weed and insect control. The agronomic data collected included the number of days to first and 50% flowering, the number of days to 90% maturity, canopy width (m), plant height (m), peduncle length (m), number of primary branches, number of pods per plant, pod length (cm), hundred seed weight (g), calcium content, sodium content, magnesium content, phosphorus content, potassium content, iron content, zinc content, proportion of legume N derived from the fixation of atmospheric N2 (%Ndfa), amount of nitrogen fixed and the grain yield (kg.ha-1 ). The generated data was subjected to an analysis of variance using the Statistix 10.0 software. The Least Significance Difference (LSD) was used to separate the means that showed significant differences at an alpha level of 0.05. The results revealed significant differences in nearly all the pigeonpea variables (pod length, number of seed per pod, nutrient elements and the number of primary branches). Across genotypes, the number of days to 50% flowering ranged from 95 to 130 days, while the number of days to 90% maturity ranged from 172 to 220 days, with variety ICEAP 01154-2 being the earliest to flower and mature. Tall plants were observed by variety ICEAP 01541 (2.01m) followed by ICEAP 00902 (1.99m) and ICEAP 00850 (1.90m). Breeding line ICEAP 00673-1 recorded long peduncles with a mean of 0.94m. The number of pods per plant had a range between 56 and 482, while the pod length varied from 2.03 to 8.82cm. Variety ICEAP 00673-1 exhibited the highest number of pods per plant and with longest pods. The 100 seed weight varied from 9.43 to 16.97g among the genotypes. The higher calcium amount was observed in verities ICEAP 00979-1 with an average of 556 mg/L and the highest iron content was observed in ICEAP 01172-2 (14 mg/L). The potassium content ranged between 24 mg/L to 110 mg/L, with the variety ICEAP 00540 having the highest and the variety ICEAP 00850 having the lowest content. The sodium content ranged from 15 to 85.1 mg/L, with the variety ICEAP 01154-2 being the highest and the variety ICEAP 01147-1 having the lowest sodium content. The highest magnesium content was observed in ICEAP 00673-1 (141 mg/L). The phosphorus content ranged from 24.5 to 3.77 mg/L and the highest zinc content was observed in ICEAP 01541 and in ICEAP 00979-1 that had an average of 2.36 and 2.26 mg/L, respectively. The amount of nitrogen fixed from all the varieties ranged from 73.547 to 154.254 kg.ha-1 . The grain yield among the genotypes ranged from 89.24 to 785.29 kg.ha-1 . The top yielding varieties were ICEAP 01159 and ICEAP 00557 with grain yields of 785.29 and 661.51 kg.ha-1 . ICEAP 01159 and ICEAP 00557 are the varieties that produced the highest grain yields and they are recommended for cultivation and breeding purposes.
NRF (National Research Foundation)
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Maia, Filipa Mariana Rocha. "Raimundo & Maia and Cistér : evaluation of a potential merger." Master's thesis, 2017. http://hdl.handle.net/10400.14/22640.
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The food industry is a very complex and diverse business that has been suffering a lot of changes, mainly in consumer choices.
This case study focuses on two companies that make part of this industry, more specifically in the industry of pulses (as beans) and tree nuts. Raimundo & Maia and Cistér are both private family businesses with the headquarters in Portugal. In the last years, these companies have been facing slow growth and decrease in net profit. As a result, they need a strategy to increase sales and bring cost efficiencies, with this, in the beginning of 2017 Raimundo & Maia and Cistér are thinking about following the strategy of merging.
Additionally, the case provides an insight into the food industry, the main difficulties and trends. The main objective of this case study is to understand what leads to a successful merger, how to implement this strategy in these companies and what are the advantages and disadvantages of following a merger, taking into consideration the actual situation of the companies. Furthermore, the case study also gives an opinion about what other strategies, beyond the merger, these companies could follow to achieve their goal.A indústria alimentar é um negócio muito complexo e diverso que tem vindo a sofrer muitas mudanças, maioritariamente em termos das escolhas dos consumidores. Este estudo centra-se em duas empresas que fazem parte desta indústria, mais especificamente na indústria de legumes ( como feijões) e frutos secos. Raimundo & Maia e Cistér são ambas empresas familiares privadas com sede em Portugal. Nos últimos anos, estas empresas tem vindo a sentir um crescimento lento e uma diminuição do lucro. Assim, as empresas precisam de uma estratégia para conseguir aumentar as vendas e controlar os custos.Com isto, no início de 2017 Raimundo & Maia e Cistér começaram a pensar sobre a possibilidade de seguir a estratégia de se juntarem. O caso dá uma visão da indústria alimentar, principalmente quais são as maiores dificuldades e tendências que se enfrentam. Sendo o príncipal objetivo perceber o que leva a uma fusão com sucesso, como implementar esta estratégia e, quais são as vantagens e desvantagens de as empresas se juntarem, tendo em mente a situação atual das duas empresas. Adicionalmente, este caso também dá uma opinião sobre quais as outras estratégias, para além da fusão, que as empresas podem seguir para alcançar o seu objetivo.
Books on the topic "Legume industry"
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Maria, Amine, and Morocco. Wizārat al-Filāḥah wa-al-Iṣlāḥ al-Zirāʻī. Direction de la production végétale., eds. Le Secteur des légumineuses alimentaires au Maroc. Rabat, Maroc: Actes Editions, 1992.
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Satyapriya, V. S. Pulses in India: Growth, regional distribution, and area responses. New Delhi: Oxford & IBH Pub. Co., 1989.
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India, Associated Chambers of Commerce &. Industry of. Study paper on emerging pulses scenario in 2015: Productivity, awareness and affordability to drive pulses economy in India. New Delhi: Associated Chambers of Commerce and Industry of India, 2012.
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International Crops Research Institute for the Semi-arid Tropics., International Center for Agricultural Research in the Dry Areas., and Food and Agriculture Organization of the United Nations., eds. Uses of tropical grain legumes: Proceedings of a consultants meeting, 27-30 Mar 1989, ICRISAT Center, India. Patancheru, India: ICRISAT, 1991.
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Rangoon, Burma) National Seminar on Pulse Crops (2010. Pulse crops for better rural economy: Proceedings of National Seminar on Pulse Crops, held on 26-27 May 2010 at FAO, Yangon, Myanmar. Yangon, Myanmar: Food and Agriculture Organizations of the United Nations Office of Representative, 2010.
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Elias, S. M. Constraints to production of pulses in Bangladesh. Bogor, Indonesia: CGPRT Centre, Regional Co-ordination Centre for Research and Development of Coarse Grains, Pulses, Roots, and Tuber Crops in the Humid Tropics of Asia and the pacific, 1988.
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Acharya, S. S. Agricultural production, marketing, and price policy in India: A study of pulses. Delhi, India: Mittal Publications, 1988.
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Khatiwada, M. K. Socio-economic constraints to pulse production in Nepal. Bogor, Indonesia: Regional Co-ordination Centre for Research and Development of Coarse Grains, Pulses, Roots and Tuber Crops in the Humid Tropics of Asia and the Pacific, 1988.
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1944-, Kannaiyan S., and Tamil Nadu Agricultural University. Centre for Plant Breeding and Genetics., eds. Pulses production strategies in Tamil Nadu. Coimbatore: Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, 2000.
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C, Gutterridge Ross, and Shelton H. Max, eds. Forage tree legumes in tropical agriculture. Wallingford, UK: CAB International, 1994.
Find full textBook chapters on the topic "Legume industry"
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Chakraborty, Snehasis, and Smriti Chaturvedi. "Synbiotics in Legume Industry." In Synbiotic Foods, 72–91. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003304104-5.
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Sofkova-Bobcheva, Svetla, Ivelin Pantchev, Ivan Kiryakov, Petar Chavdarov, Yordan Muhovski, Fatma Sarsu, and Nasya Tomlekova. "Induced mutagenesis for improvement of bean (Phaseolus vulgaris L.) production in Bulgaria." In Mutation breeding, genetic diversity and crop adaptation to climate change, 178–93. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789249095.0018.
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Abstract Although historically a surplus food producer, Bulgarian agriculture has faced a downturn in recent decades. Local legume cultivars have lost favour with farmers and the canning industry, due to their low productivity in comparison with imported ones. Diseases and abiotic stresses are the most important factors limiting the production of edible legumes, costing farmers hundreds of euros in lost revenue each year. The overall objective of our ongoing bean mutation breeding programme was to enrich the gene pool of Phaseolus vulgaris L. and to develop genotypes resistant to Xanthomonas axonopodis pv. phaseoli (Smith) (Xap) and Pseudomonas savastanoi pv. phaseolicola (Burkh.) (Psp) using EMS. An elite line and common cultivar (an heirloom and a snap bean type) in Bulgaria, were selected as parents and the chemical mutagen EMS was used for generating mutations. In total, 1000 seeds were treated and the two generated M1 populations were grown in the field. All M2 mutant plants (1650 from initial line IP564 and 2420 from initial cultivar 'Mastilen 11b') were grown in field conditions and a number of phenotypic changes were observed on these mutated plants. They were also screened for Xap disease resistance via leaf artificial inoculation under greenhouse conditions. Individual plant selection was performed for the putatively resistant M2 plants. In the M3 generation these lines were screened using artificial inoculation with Xap and Psp pathogens (leaves and pods) under field conditions. Selected M3-M4 lines with confirmed disease resistance were tested for fresh pod quality. Yield tests were started in M4 and M5 generations and, according to their productivity performance, mutants were advanced to the M6/M7 generation for validation. The expression patterns of genes putatively involved in the resistance reactions towards two races of Psp were determined using qRT-PCR for the specific and reference genes. In conclusion, 50 plants with visible morphological changes and/or increased tolerance to the two targeted bacterial diseases were selected. A total of 20 advanced mutant bean lines are currently being evaluated for their competitiveness in multiple sites.
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Nalluri, Nirmala, and Vasavi Rama Karri. "Grain Legumes and Their By-Products: As a Nutrient Rich Feed Supplement in the Sustainable Intensification of Commercial Poultry Industry." In Sustainable Agriculture Reviews, 51–96. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-68828-8_3.
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Verni, Michela, Erica Pontonio, Marco Montemurro, and Carlo Giuseppe Rizzello. "Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes." In Legumes [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102523.
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Compared with cereals and other plant-derived food matrices, legumes can be considered as valuable sources of proteins with high biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. Nevertheless, the presence of different antinutritional factors (ANFs) limited the large-scale use of such ingredients by the food industry. The potential of several biotechnological processes and enzymatic treatments in decreasing ANF in legumes and legume-derived ingredients was investigated. Among these options, fermentation is traditionally recognized as suitable tool to improve the overall quality of legumes in different areas of the world. The scientific community demonstrated the effectiveness of the use of selected lactic acid bacteria and biotechnologies inspired to sourdough fermentation in ANF degradation, improving technological and sensory profile of legume grains and flours as well as contributing to their safety in terms of spoilage or pathogenic microorganisms and toxic compounds. Apart from their consumption as they are, legumes are the main ingredient of many traditional food products, and fermentation allows them to be used as ingredients in innovative formulations of staple foods, such as baked goods and pasta with high nutritional and functional profile.
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A. Misquitta, Stephanie, Deepika N. Kshirsagar, Pooja R. Dange, Vikram G. Choudhari, and Mukund M. Kabra. "Digestibility of Proteins in Legumes." In Production and Utilization of Legumes - Progress and Prospects [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.110372.
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Legume proteins have recently attracted interest from the food industry. Indeed, they are economical and have good nutritional and functional attributes. In addition to being important for growth and maintenance, they also provide antioxidant peptides, and are hence gaining importance for these additional health benefits. The nutritional benefits of leguminous seeds, are linked to the digestibility of the proteins into peptides and amino acids. Seed proteins have a complex structure. Coexisting with these proteins in the seed matrix, are other components that interfere with protein digestibility. Among them, are the antinutritional factors (ANFs), like trypsin inhibitors, which are also significant in animal nutrition. Thus, improving access to legume proteins, often depends on the removal of these inhibitors. Therefore, this chapter focuses on the factors affecting the efficient digestion of proteins, with emphasis on ANFs and methods to eliminate them. Enzymatic treatment is an effective method to solve the problems encountered. Exogenous enzymes, act as digestive aids and help improve protein digestibility in vivo, where digestion is impaired due to insufficient digestive enzymes. Enzymes provide an environment-friendly alternative to energy-intensive processes in the food industry. Complete digestion of legumes will prevent wastage and enhance food security, besides contributing to sustainability.
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Ghosh, Sisir. "BIOTECHNOLOGY OF SMALL SCALE INDOLE ACETIC ACID PRODUCTION BY RHIZOBIUM SP." In Futuristic Trends in Biotechnology Volume 3 Book 24, 63–78. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bkbt24p1ch7.
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There are so many important physiological implications in plant during the indole acetic acid (IAA) production by the root nodule bacteria. Several researchers have been optimized the cultural requirements and measured IAA production in maximum amount by the pathogenic bacteria from root nodules produced by different legumes. Some of the mutant rhizobia were also able to synthesize IAA from its precursor molecules in culture. The knowledge of small scale production of IAA in best supplemented cultural condition at laboratory may enrich the biotechnological approach of large scale production in Industry. This chapter depicts a concise idea about the content of IAA in the nodule of leguminous roots, synthesis of IAA in small scale by the pathogenic bacteria from root nodules in culture and also the association of legume root nodule–Rhizobium considering the second line of host-pathogen symbiosis.
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Kabanda, Gabriel. "A Big Data Analytics Architecture Framework for Oilseeds and Textile Industry Production and International Trade for Sub-Saharan Africa (SSA)." In Artificial Intelligence and Knowledge Processing: Methods and Applications, 106–39. BENTHAM SCIENCE PUBLISHERS, 2023. http://dx.doi.org/10.2174/9789815165739123010011.
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Among the most revolutionary technologies are Big Data Analytics, Artificial Intelligence (AI) and robotics, Machine Learning (ML), cybersecurity, blockchain technology, and cloud computing. The research was focused on how to create a Big Data Analytics Architecture Framework to increase production capability and global trade for Sub-Saharan Africa's oilseeds and textile industries (SSA). Legumes, shea butter, groundnuts, and soybeans are significant crops in Sub-Saharan Africa (SSA) because they offer a range of advantages in terms of the economy, society, and the environment. The infrastructure, e-commerce, and disruptive technologies in the oilseeds and textile industries, as well as global e-commerce, all demand large investments. The pragmatic worldview served as the foundation for the Mixed Methods Research technique. This study employed a review of the literature, document analysis, and focus groups. For the oilseeds and textile sectors in SSA, a Big Data analytics architectural framework was created. It supports E-commerce and is based on the Hadoop platform, which offers the analytical tools and computing power needed to handle such massive data volumes. The low rate of return on investments made in breeding, seed production, processing, and marketing limits the competitiveness of the oil crop or legume seed markets.
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Burezq, Hana’a. "Reproductive Ecology of Forage Alfalfa (Medicago sativa L.): Recent Advances." In Plant Reproductive Ecology - Recent Advances. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.100640.
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Plants display an assorted collection of reproductive tactics that eventually play a crucial role in perpetuation of species. Plant reproductive ecology is principally concerned with the adaptive implications of the plant in their vicinity, disparity in qualities allied with pollination, seed dispersal, and seedling establishment. The success in reproduction in most flowering plants depends on ecological interactions with pollinators and seed dispersal agents. Modern tactics in reproductive ecology can integrate proper surveys, advanced pollination studies, interaction between flower and pollinators and clear assessments of population genetic structure, which can provide new opportunities for plant reproductive biology. Alfalfa is an important forage legume and known as “Queen of forages” due to its worldwide adaptability, high yield potential and quality. Alfalfa produces seeds which are primarily used for forage production. It is a gift to livestock industry including dairy, beef, horses, and sheep for grazing, silage, hay etc. Alfalfa is also a medicinal herb with antioxidant, antidiabetic, anti-inflammatory, neuroprotective and cardioprotective properties, utilized for treatment of arthritis, kidney problems. The seeds are exploited in alfalfa sprout industry. The current chapter highlights the reproductive biology of alfalfa from flower development to seed production and its advances.
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Carneiro da Silva, Alexandre, Marcos de Freitas Barbosa, Pedro Bento da Silva, Janiffe Peres de Oliveira, Tatiana Loureiro da Silva, Davair Lopes Teixeira Junior, and Maurisrrael de Moura Rocha. "Health Benefits and Industrial Applications of Functional Cowpea Seed Proteins." In Grain and Seed Proteins Functionality [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96257.
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Cowpea (Vigna unguiculata) is among the pulse’s species of greatest economic and social importance. This legume is strategic for the food security and health of millions of people in the world. Cowpea is rich in nutraceuticals compounds such as dietary fibre, antioxidants and polyunsaturated fatty acids and polyphenols, whose health benefits and use in the food industry have been extensively studied. However, research on the identification of functional proteins from cowpea, their metabolic functions and applications in the food, health and other industries are still scarce. In this chapter, a critical review of the most recent and important research about functional cowpea proteins. We objective was identify and systematize information about the nature and functions of these proteins, as well as their use and applications in food, health and other industries. Cowpea seed proteins are highly versatile and offer direct health benefits such as reducing the incidence of cardiovascular disease and some types of cancer. The proteins of cowpea are also used in material science for the development of new technologies such as development of special fabrics for protection against ultraviolet rays and microencapsulation of ascorbic acid.
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Kumar, Susmi Satheesh, and Dr B. Premagowri. "VEGAN MILK -BURGEONING SECTOR OF FUNCTIONAL BEVERAGES: A COMPREHENSIVE REVIEW." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 15, 108–18. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag15p1ch9.
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The market for plant-based or non-dairy milk substitutes is one of the fastest growing sectors in the functional and specialty beverage area of developing newer food products globally. These days, customers are more inclined to select alternatives to cow milk because of things like lactose intolerance, the incidence of hypercholesterolemia, cow milk allergies, and a preference for vegan diets. Plant-based milk substitutes are becoming more and more popular. They can be an economical option for those in low-income groups in developing countries and in places where there is a shortage of cow's milk. Even though there are a lot of innovative plant-based food and beverage items being utilised to replace cow's milk, a lot of them have technological issues, whether they are connected to processing or storage. While most of these milk replacements don't have the same nutritional balance as cow's milk, they do have elements that are both functional and health-promoting, which makes them appealing to consumers who are health-conscious. One major obstacle to the broad acceptance of legume-based milk substitutes is their sensory appeal. Innovative non-thermal processing methods, such as ultra-high temperature treatment, ultra-high pressure homogenization, and pulsed electric field processing, are being investigated by researchers to address problems with nutritional completeness, shelf life extension, emulsion stability, and sensory acceptability of the final product. In order to provide fresh goods that are both enjoyable and nutrient-appropriate, the functional beverage industry will require concentrated research effort in the coming years.
Conference papers on the topic "Legume industry"
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Sitnikov, Nikolay. "DEVELOPMENT OF LIVESTOCK BASED ON MODERN FEED PRODUCTION." In Multifunctional adaptive fodder production 26 (74). ru: Federal Williams Research Center of Forage Production and Agroecology, 2021. http://dx.doi.org/10.33814/mak-2021-26-74-132-137.
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The state of animal husbandry in the country, directions of intensification of the industry, factors that restrain the growth of economic efficiency of animal husbandry, the influence of feed production on the development of animal husbandry are analyzed. The directions of increasing the economic efficiency of forage production by increasing the proportion of proteins in the feed used, improving their structure by expanding the crops of perennial legumes and legume-cereal grass mixtures are proposed.
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"Developing of scientific resources for marker-assisted selection of a new legume crop – Cyamopsis tetragonoloba (L.) Taub. as a base for guar gum industry in Russia." In Plant Genetics, Genomics, Bioinformatics, and Biotechnology. Institute of Cytology and Genetics, Siberian Branch of the Russian Academy of Sciences, 2019. http://dx.doi.org/10.18699/plantgen2019-140.
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Rahman, Md Mahfuzur, and Buddhi Lamsal. "Effects of high power sonication and atmospheric cold plasma on the dispersions and gelling properties of mung bean protein." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qsnz5579.
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Mung bean protein (MBP) is a comparatively lesser-known plant (legume) protein that has attracted the interest of food industry mostly for its nutritional and functional properties. The objective of this study was to improve the gelling properties of mung bean protein isolate (MBPI) with high-power sonication (HPS) and atmospheric cold plasma (ACP) treatments. HPS at 250 J/mL for 2 mins and ACP at 80 kV for 5 mins were applied to different concentrations of MBPI prepared in lab. Control MBPI dispersions showed minimum gelling concentration (MGC) at 16% w/v, while ACP-treated showed at 14%. HPS did not reduce the MGC. Dynamic rheology of dispersions showed that HPS and ACP treatments could reduce the gelling temperature (Tg) to 52° and 65 °C, respectively, from 75°C for control. ACP-treated 16% protein dispersions showed six-fold higher storage modulus (G') than the control; however, G' values among 16% control, 14% ACP treated, and 16% HPS-treated protein dispersions were similar. Gels from ACP-treated 16% protein dispersion were the firmest, with hardness value that is 39% greater than those of gels from HPS treated 16% protein. HPS-treated protein gels showed better springiness, cohesiveness, gumminess, chewiness, and resilience than ACP-treated protein gel. ACP-treated protein had significantly higher hydrophobic and disulfide bonds, which promote the formation of harder gels. However, for HPS-treated proteins, the net interaction of ionic, hydrogen, hydrophobic, and disulfide bonds resulted in a more transparent gel with better textural profile (other than hard hardness) compared with ACP-treated protein samples.
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Albe Slabi, Sara, Christelle Mathé, Mbalo Ndiaye, Odile Mesieres, and Romain Kapel. "Combined effect of extraction and purification conditions on yield, composition, functional and structural properties of lupin proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rcdt7862.
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The growing global population combined with the socio-economic changes leads to the increase of the demand of plant proteins for human nutrition. In recent years, many studies has been aimed at developing new high-quality and functional plant-based protein food. Lupin being a widely cultivated legume crop is one of the most promising alternative source of proteins for human nutrition. However, the scientific knowledge of the production process of proteins from lupin meal is still very scarce.In this work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the extraction yield was comparable between acidic and alkaline pH (37% vs 40-45%) and the extracted proteins were principally composed of globulins. This finding was astonishing regarding the selective extraction of albumins in acidic pH previously reported for other plant protein sources. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extraction at 20 to 50°C.The selected extraction conditions (pH 2 and 7) combined with purification by isoelectric precipitation or ultrafiltration process generated the isolate grade products. Further structural characterization of isolates revealed a partial denaturation of lupin proteins extracted under acidic pH resulting in low protein solubility at pH 6-7 (10-50%), loss in secondary structure, low thermal stability, and formation of aggregates. However, these modifications did not significantly impact the foaming and emulsifying properties of proteins. The obtained results highlighted the original and previously not described behaviors of lupin proteins observed during the isolation process. For the first time the combined effect of extraction and purification conditions on the process performances and the quality of producing proteins was shown. The presented conclusions may help to better characterize lupin proteins and valorize lupin meal as a source of plant proteins in food industry.