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Journal articles on the topic 'Legume industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Bielefeld, Dale, Jaimee Hughes, and Sara Grafenauer. "The Changing Landscape of Legume Products Available in Australian Supermarkets." Nutrients 13, no. 9 (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 an

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2

Wu, Dingtao, Jiajia Wan, Wenxing Li, et al. "Comparison of Soluble Dietary Fibers Extracted from Ten Traditional Legumes: Physicochemical Properties and Biological Functions." Foods 12, no. 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 dif

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3

Mastrorilli, Carla, Fernanda Chiera, Stefania Arasi, et al. "IgE-Mediated Legume Allergy: A Pediatric Perspective." Journal of Personalized Medicine 14, no. 9 (2024): 898. http://dx.doi.org/10.3390/jpm14090898.

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Legumes are an inexpensive and essential protein source worldwide. The most consumed legumes include peanuts, soybeans, lentils, lupines, peas, common bean and chickpeas. In addition, the food industry is growing interested in expanding the use of legumes to partially replace or substitute cereals. Legumes were described to cause IgE-mediated allergies, and their growing use may also increase the incidence of allergy. The epidemiology of legume allergy varies by region; peanuts and soybeans are the legumes most involved in food allergies in Western countries, whereas lentils, peas, and chickpe

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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 ge

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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 (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

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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 (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

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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 (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 cha

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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 (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 inflamm

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Al-Hebeil, Salah Ali, Altaher Omar Elfeturi та Sumaia Moftah Shniba. "تعزيز جودة الخبز والقيمة الغذائية باستخدام دقيق البقوليات المنبتة وغير المنبتة: مراجعة شاملة". Sience and Technolgy's Development Journal, № 6 (31 березня 2025): 1–16. https://doi.org/10.5281/zenodo.15286863.

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<strong>Enhancing bread quality and nutritional value with germinated legume flours: A Comprehensive Review</strong> Salah Ali Al-Hebeil<sup>1</sup>, Altaher Omar Elfeturi<sup>2</sup>, Sumaia Moftah Shniba<sup>3</sup> <sup>1,2,3</sup> Department of food science and technology - faculty of Agriculture - University of Tripoli <strong>Abstract</strong> This study reviewed the effect of integrating different legume flour in its germinated and non-germinated forms in the bread industry, focusing on its effects on dough properties, bread quality and nutritional value. Sprouted legume flour significa

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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 (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

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Shukhrat, Fayzullaev. "Assessing the role of sustainable agricultural practices in enhancing the competitiveness of legume markets: A global marketing analysis." BIO Web of Conferences 175 (2025): 01002. https://doi.org/10.1051/bioconf/202517501002.

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The development of sustainable agricultural practices is of special significance to the realization of global food security and environmental sustainability. This study aims to develop a comprehensive analytical framework to evaluate the factors that influence the intention of using sustainable farming methods in the legume industry, combining the variables found in the global marketing analysis model with other external variables such as market pricing, consumer behavior, supply chain logistics, regulatory frameworks, and technological adoption. Data compiled from agricultural enterprises and

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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 s

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Intikhab, Anosh. "Aquafaba: Nutritional Significance for Vegans. A Way towards Environmental Sustainability." Life and Science 4, no. 1 (2023): 7. http://dx.doi.org/10.37185/266.

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Chickpea also known as “garbanzo bean” is a versatile legume, consumed all over the world. Other than beingconsumed as a whole legume, chickpeas and other legumes are mostly commercialized in brine or sugarsolution. This solution more commonly known as aquafaba can form stabilized emulsions owing to its uniquecharacteristics and composition. The aim of this review is to give an overview of the nutritional and functionalproperties of aquafaba along with its environmental sustainability. This wastewater is an opulent source ofproteins, carbohydrates (insoluble & soluble), minerals and other

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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.

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Sots, S. М., І. О. Kustov, О. S. Voloshenko, and I. Butsenko. "CHICKPEA: A PROMISING LEGUME CROP FOR THE GRAIN INDUSTRY." Scientific Works 88, no. 2 (2024): 40–51. https://doi.org/10.15673/swonaft.v88i2.3033.

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Abstract The cultivation of chickpea seeds covers various climatic zones, allowing its cultivation in many countries. The conducted analysis shows that India is the largest producer of chickpeas in the world, accounting for about 70% of global production. The majority of chickpeas grown in India belong to the desi chickpeas varieties. These varieties are characterized by smaller seeds with a rough seed coat texture and a dark color ranging from light brown to black. As a result, the desi chickpeas varieties is mainly used for preparing traditional dishes such as dal and chickpea flour (besan),

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Yanni, Amalia E., Sofia Iakovidi, Eleni Vasilikopoulou, and Vaios T. Karathanos. "Legumes: A Vehicle for Transition to Sustainability." Nutrients 16, no. 1 (2023): 98. http://dx.doi.org/10.3390/nu16010098.

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Legumes are an excellent source of protein and have been used in the human diet for centuries. Consumption of legumes has been linked to several health benefits, including a lower risk of cardiovascular diseases, type 2 diabetes mellitus, and certain types of cancer, while legumes’ high fiber content promotes digestive health. Aside from the positive health benefits, one of the most significant advantages of legumes is the low environmental footprint of their cultivation. They can be grown in a variety of climates and soil types, and they require less water and fertilizer than other crops, mak

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17

Khrisanapant, Prit, Biniam Kebede, Sze Ying Leong, and Indrawati Oey. "Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)." Molecules 27, no. 23 (2022): 8204. http://dx.doi.org/10.3390/molecules27238204.

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Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time’s effect on the legumes’ volatile profile. Hence, this study investigated the effects of hydrothermal processing times on the volatile and fatty acids profiles of cowpeas, chickpeas and kidney beans. All legumes were pre-soaked (16 h) and then hydrothermally processed at 95 °C for 15 to 120 min, using an open system to appr

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18

Omoniyi, Saheed Adewale, Nor Afizah Mustapha, Radhiah Shukri, Nurul Shazini Ramli, Mohd Rafii Yusop, and Rabiha Sulaiman. "Bambara groundnut (Vigna subterranea (L.) Verdc.): a promising crop for food industry." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 48, no. 1 (2024): 211–29. http://dx.doi.org/10.35219/foodtechnology.2024.1.13.

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Bambara groundnut is an underutilized food outside the main regions of its consumption. However, after soybean, groundnut, and cowpea, this legume is considered the fourth most significant one. It is an excellent food crop due to various beneficial characteristics, including stress tolerance, nitrogen fixation, and the capacity to grow and sustain in low-input environments. The fact that Bambara groundnut can be eaten untreated demonstrates that it has fewer and least harmful anti-nutritional factors. Due to its well-balanced macronutrient content, this nutrient-dense legume is commonly known

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Kousta, Angeliki, Christos Katsis, Anastasia Tsekoura, and Dimosthenis Chachalis. "Effectiveness and Selectivity of Pre- and Post-Emergence Herbicides for Weed Control in Grain Legumes." Plants 13, no. 2 (2024): 211. http://dx.doi.org/10.3390/plants13020211.

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Grain legumes represent important crops for livestock feed and contribute to novel uses in the food industry; therefore, the best cultivation practices need to be assessed. This study aimed to identify herbicides to meet the current need for controlling broadleaf weeds without phytotoxicity in the grain legume crop per se. Field experiments were undertaken during the 2019 and 2020 growing seasons and laid out in a randomized complete block design with three replicates as follows: four grain legume crops (vetch, pea, faba bean, and white lupine) and nine pre-emergence (PRE) or post-emergence se

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Chataway, R. G., W. N. Orr, J. E. Cooper, and R. T. Cowan. "The role of tillage, fertiliser and forage species in sustaining dairying based on crops in southern Queensland 1. Winter-dominant forage systems." Animal Production Science 51, no. 10 (2011): 890. http://dx.doi.org/10.1071/an11028.

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Field studies were conducted over 5 years on two dairy farms in southern Queensland to evaluate the impacts of zero-tillage, nitrogen (N) fertiliser and legumes on a winter-dominant forage system based on raingrown oats. Oats was able to be successfully established using zero-tillage methods, with no yield penalties and potential benefits in stubble retention over the summer fallow. N fertiliser, applied at above industry-standard rates (140 vs. 55 kg/ha.crop) in the first 3 years, increased forage N concentration significantly and had residual effects on soil nitrate-N at both sites. At one s

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Terenzi, Cristina, Gabriela Bermudez, Francesca Medri, Serena Montanari, Franz Bucar, and Vincenza Andrisano. "Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications." Antioxidants 13, no. 12 (2024): 1531. https://doi.org/10.3390/antiox13121531.

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A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, maturation stages and cultivation methods. The valorization of food waste involved the development of an Ultrasound-Assisted Extraction (UAE) method to isolate polyphenols. Analytical techniques, including UHPLC-DAD-ESI-MSn, were used to identify polyphenols in legume, green bean and soy extracts obtained

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Siddique, K. H. M., W. Erskine, K. Hobson, et al. "Cool-season grain legume improvement in Australia—Use of genetic resources." Crop and Pasture Science 64, no. 4 (2013): 347. http://dx.doi.org/10.1071/cp13071.

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The cool-season grain legume industry in Australia, comprising field pea (Pisum sativum L.), chickpea (Cicer arietinum L.), faba bean (Vicia faba L.), lentil (Lens culinaris ssp. culinaris Medik.), and narrow-leaf lupin (Lupinus angustifolius L.), has emerged in the last 40 years to occupy a significant place in cropping systems. The development of all major grain legume crops—including field pea, which has been grown for over 100 years—has been possible through large amounts of genetic resources acquired and utilised in breeding. Initially, several varieties were released directly from these

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Neji, Chaima, Jyoti Semwal, Endre Máthé, and Péter Sipos. "Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins." Processes 11, no. 2 (2023): 417. http://dx.doi.org/10.3390/pr11020417.

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Cereal products are regarded as important protein providers, though they could feature poor nutritional quality due to their occasional imbalanced amino acid content. Cereal proteins are low in cysteine or tryptophan, and rich in methionine; however, while their combination with legume proteins makes them nutritionally more comprehensive, such a possibility must be addressed by the cereal processing industry. However, the incorporation of legume protein concentrates and isolates might also influence the functionality and bioavailability of some cereal constituents. Therefore, the objective of

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Nwokeke, Blessing, Isiaka Adedokun, Peace Ekeocha, and MaryFrances Ekebor. "Effect of Processing Methods on Physical Properties of Gum Extracts from Selected Legume Seeds." World Journal of Food Science and Technology 9, no. 2 (2025): 19–30. https://doi.org/10.11648/j.wjfst.20250902.11.

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The use of legume seed flours as emulsifiers and flavouring agents in traditional soups is a function of the high level of their gum contents. The method of processing of legumes generally affects the physical behavior when applied to subsequent food processing. Generally, legume seed flours are obtained after some level of heat treatments (boiling and roasting) for a period of 10 min. Extraction of gums from tropical legume seeds has not been a common practice. This work was therefore designed to determine the effect of various processing methods on the physical properties of gum extracts of

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Armstrong, R. D., K. McCosker, K. Walsh, et al. "Legume and opportunity cropping systems in central Queensland. 2. Effect of legumes on following crops." Australian Journal of Agricultural Research 50, no. 6 (1999): 925. http://dx.doi.org/10.1071/ar98101.

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Poor yields and low grain protein in cereal crops resulting from declining soil fertility, especially nitrogen (N), are major threats to the grains industry in central Queensland. The effect of 4 different pasture-ley legumes [siratro (Macroptilium atropurpureum cv. Siratro), lucerne (Medicago sativa cv. Trifecta), lablab (Lablab purpureus cv. Highworth), and desmanthus (Desmanthus virgatus cv. Marc)] on grain yield and quality of sorghum crops was compared with that of a pulse (mungbean; Vigna radiata cv. Satin) or continuous cropping with grain sorghum (Sorghum bicolor). Legume leys consiste

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Mi, Yuqing, Hongbin Xu, Lei Zhang, et al. "Effects of Legume–Grass Mixture Combinations and Planting Ratios on Forage Productivity and Nutritional Quality in Typical Sand-Fixing Vegetation Areas of the Mu Us Sandy Land." Agriculture 15, no. 14 (2025): 1474. https://doi.org/10.3390/agriculture15141474.

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Monoculture and legume–grass mixed cropping are the two most common planting methods, with mixed cropping generally demonstrating higher hay yield and superior nutritional quality compared to monoculture. However, research on legume–grass mixed cropping for establishing cultivated pastures in typical sand-fixing vegetation areas of the Mu Us Sandy Land remains scarce. These knowledge gaps have hindered the synergistic integration of forage production and ecological restoration in the region. This study conducted mixed cropping trials in the sand-fixing vegetation zone of the Mu Us Sandy Land u

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Quesenberry, Kenneth, Patricio Munoz, Ann Blount, Kevin Kenworthy, and William Crow. "Breeding forages in Florida for resistance to nematodes." Crop and Pasture Science 65, no. 11 (2014): 1192. http://dx.doi.org/10.1071/cp13437.

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Forage legumes and grasses provide the basis for the worldwide ruminant animal livestock industry, and most of these forages come from perennial pasture plants. As animal agriculture has intensified, pest pressures on perennial forages often also become more prevalent. Among these pest plant parasitic nematodes, especially root-knot nematodes (RKN) (Meloidogyne spp.) have been shown to be major forage crop pests. In this paper, we summarise research from the University of Florida related to development of methods for screening germplasm for RKN responses, results from germplasm evaluations acr

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McCown, RL. "Being realistic about no-tillage, legume ley farming for the Australian semi-arid tropics." Australian Journal of Experimental Agriculture 36, no. 8 (1996): 1069. http://dx.doi.org/10.1071/ea9961069.

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There is a long tradition of expectation that, in time, land use in the better-endowed areas of Australia's semi-arid tropics would intensify from beef production on grassy woodlands to broadacre production of dryland crops. However, successive development attempts have yet to result in a substantial field crop industry. This paper reflects on a recent 20-year research and development episode in which ley farming, so successful in the wheat-sheep zone of southern Australia, was adapted and trialed in the tropical north. The system tested in the tropics was one which featured (i) coarse grain c

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Bullard, G. K., R. J. Roughley, and D. J. Pulsford. "The legume inoculant industry and inoculant quality control in Australia: 1953 - 2003." Australian Journal of Experimental Agriculture 45, no. 3 (2005): 127. http://dx.doi.org/10.1071/ea03159.

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Fifty years have passed since the first commercial inoculants were manufactured in Australia. Before 1953, various Government Agencies supplied mostly agar cultures with New South Wales Department of Agriculture issuing the first peat-based inoculants. There are no data to indicate the quality of these inoculants, but in the early commercial cultures rhizobia were often outnumbered by contaminants and field failures were widespread. A comprehensive system of quality control was developed from discussions between CSIRO and the University of Sydney. Succeeding quality control bodies have continu

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Domoney, Claire. "Reaching for the pulse of the planet and its population." Biochemist 43, no. 3 (2021): 26–30. http://dx.doi.org/10.1042/bio_2021_136.

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Seeds provide humans and farm animals with a rich supply of dietary proteins, fibre, carbohydrates and micronutrients. Natural variation, mutagenesis and advances in genetics and genomics support the development of plant variants which provide better nutrient bioavailability, promote health in consumers and provide advantages to industry. As we consider the adoption of more healthy and sustainable plant-based diets, there is a renewed focus on legume crops which also provide benefits as an essential component of a sustainable agriculture. This article discusses significant compounds that are d

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Kim, Anastasia, Petr Balanov, and Irina Smotraeva. "Study of promising types of legume raw materials for the production of fermented food products." E3S Web of Conferences 539 (2024): 02027. http://dx.doi.org/10.1051/e3sconf/202453902027.

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In Russia, a large number of different legumes are grown, such as soybeans, chickpeas, lentils, beans, which are a valuable source of protein. In the context of the global climate agenda and sustainable development goals, the world community has taken the vector of transforming the population’s diet towards reducing animal products and increasing the share of products based on plant materials. This paper presents the results of experiments on the fermentation of 8 types of legume raw materials, including soybeans, chickpeas, mung beans, black lentils, green lentils, red lentils, peas, to obtai

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Kubkomawa, H. I., A. M. Kenneth–Chukwu, J. L. Krumah, I. N. Yerima, Z. Audu, and W. D. Nafarnda. "Fodder bank establishment and management for dry season maintenance of small scale livestock industry: A review." Nigerian Journal of Animal Production 46, no. 4 (2020): 211–21. http://dx.doi.org/10.51791/njap.v46i4.293.

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The objective of this study therefore, was to review fodder bank establishment and management for dry season supplementary feeding of livestock. Fodder banking involves fencing, planting, concentrating, storing and reserving of forage legumes in hays and silos to which concentrates, mineral and vitamin premixes are added. In addition, legume trees and shrubs such as Acacia spp, Leucaena leucocephala, Mangifera indica, Musa spp, Cajanus cajan, Tamarindus indica, Stylosanthes guianensis, Centrosema pubescens, Desmodium spp etc. are also good fodder crops which are commonly used. Fodder bank conv

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Simmons, Aaron T., Alexandra Murray, Philippa M. Brock, et al. "Life cycle inventories for the Australian grains sector." Crop and Pasture Science 70, no. 7 (2019): 575. http://dx.doi.org/10.1071/cp18412.

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Grain production is a key source of food globally and is an important agricultural system for the Australian economy. Environmental impacts such as the emissions of greenhouse gases (GHG) associated with grain production are well documented and the Australian grains industry has strived to ensure ongoing improvement. To facilitate this improvement, the industry funded the development of life cycle inventories to provide broad geographical coverage. Cradle-to-gate inventories for wheat were developed for each of the grains industry agro-ecological zones, and inventories were developed for minor

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De Monte, Cristina, Leonardo Arrighetti, Lucia Ricci, Alessandra Civello, and Simona Bronco. "Agro-Waste Bean Fibers as Reinforce Materials for Polycaprolactone Composites." Compounds 3, no. 3 (2023): 504–20. http://dx.doi.org/10.3390/compounds3030036.

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The agrifood industry shows one of the widest ranges of possible end products from crops, such as fruits, legumes, cereals, and tubers. The raw material is generally collected and processed industrially, producing a significant amount of organic waste. The overall picture is made more complex by the wide variety of nature and composition, and by the difficulty identifying the possible uses of the wastes coming from the processing industry. Such wastes are often disposed of in landfills or treated in waste-to-energy plants depending on the area where they are produced. The circular economy appr

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Hamioud, Aya, Farida Benmeziane, and Lynda Djermoune-Arkoub. "Chickpea milk: nutritional profile, functional characteristics, bioactive compounds, and quality enhancement: A comprehensive review." Food and Feed Research, no. 00 (2025): 66. https://doi.org/10.5937/ffr0-53776.

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The prevalence of cow's milk allergies and lactose intolerance has been growing alongside the evolution of bovine milk consumption and production; consequently, the itching need for an alternative has been the subject of many studies and a growing trend in the milk industry. Plant-based milks have emerged as the most popular and suitable substitutes; they are beverages extracted from cereals, pseudo-cereals, legumes, nuts or seeds. Legumes, due to their high protein content have proven to be one of the successful options. One such legume is chickpea, which not only boasts rich protein content

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Bharkatiya, Meenakshi, and Pooja Dhanawade. "A New Starches Extracted from Non- Conventional Sources are the Vogue for Pharmaceutical Industry: A Review." Scholars International Journal of Chemistry and Material Sciences 7, no. 10 (2024): 140–44. http://dx.doi.org/10.36348/sijcms.2024.v07i10.002.

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Industrially, starch is obtained from cereal grains such as wheat and maize (corn), or from tubers, such as potatoes, tapioca, and arrowroot, or from the pith of the sago plant. By far, the larger part of the starch is obtained from maize, wheat, potato, and tapioca. Starch is present in almost all the tissue such as leaves, roots, tubers, seeds, stems, flowers, etc. of green plants however there are some plants which are grown commercially for the starch which includes cereal such as wheat, corn, sorghum, and rice, tuber mainly potato, root like tapioca and arrowroot, stem of sago, and legume

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Náthia-Neves, Grazielle, Adane Tilahun Getachew, Ádina L. Santana, and Charlotte Jacobsen. "Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges." Foods 14, no. 9 (2025): 1626. https://doi.org/10.3390/foods14091626.

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The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functionality, a key factor for food applications. Due to their nutritional profile and techno-functional properties, legumes are increasingly regarded as promising alternatives to animal-based protein sources in the food industry. Traditional extraction methods, such as alkaline and acidic extraction, are discussed and compared with novel approaches includ

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Moravec, T., and N. Čeřovská. "The use of legume seed for expression and storage of high value proteins." Czech Journal of Genetics and Plant Breeding 50, No. 2 (2014): 69–76. http://dx.doi.org/10.17221/143/2013-cjgpb.

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There is an ever growing need for the use of recombinant proteins both in medicine and industry; however their widespread use is limited by the lack of production capacity. Transgenic plants offer the possibility to produce and deliver recombinant proteins on a large scale with low production costs and with minimal purification or enrichment requirements. Among crop plants, legumes have great potential as a protein production platform because of their naturally high protein content, nutritional value, independence of N-nutrition, pollen containment, available processing technology, storage sta

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Munjal, Sapna Dhawan, Jyotika Dhankhar, Alka Sharma, and Prixit Guleria. "Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume." Current Research in Nutrition and Food Science Journal 12, no. 1 (2024): 408–22. http://dx.doi.org/10.12944/crnfsj.12.1.33.

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Starch is a reserve carbohydrate present in plants. It is an important component for maintaining various quality attributes like texture, consistency, thickening in the food industry. The aim of the present study was to isolate starch from a legume named jack bean that is not very much famous and considered as underutilized-legume. The isolated starch was studied for various physicochemical properties. One-way analysis of variance was used in this study. The starch was isolated as a white powder from the dry legume by using standard method and the starch yield was observed to be 25.79%. Legume

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Ahmed, SH, EE Babiker, IA Mohamed Ahmed, MM Eltayeb, SO Ahmed, and Faridullah Faridullah. "Effect of sodium chloride concentration of the functional properties of selected legume flours." African Journal of Food, Agriculture, Nutrition and Development 12, no. 54 (2012): 6700–6714. http://dx.doi.org/10.18697/ajfand.54.11130.

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Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentra

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Noormazlinah, Noormazlinah, Norlaili Hashim, Abdurahman Hamid Nour, Mimi Sakinah Abdul Munaim, Maria Pilar Almajano, and Nurul Bahirah. "Extraction of Phytosterol Concentration in Different Legume Pods by Using Microwave-Assisted Hydrodistillation." Indonesian Journal of Chemistry 19, no. 3 (2019): 796. http://dx.doi.org/10.22146/ijc.40865.

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The traditional ways in the extraction of bioactive compounds using conventional methods are disadvantageous from both economic and environmental perspectives. In this, the potential of microwave-assisted hydrodistillation conditions for extraction of phytosterol from legume pods was investigated. Salkowski test performed on the legume pod has shown the reddish brown in all sample which confirmed the presence of phytosterol qualitatively. Liebermann-Burchard procedure and ultraviolet-visible spectroscopy (UV-Vis) apparatus were used to study the concentration of phytosterol at different extrac

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Sheppard, S. C., S. Bittman, D. Macdonald, B. D. Amiro, and K. H. Ominski. "Changes in land, feed, and manure management practices on beef operations in Canada between 2005 and 2011." Canadian Journal of Animal Science 96, no. 2 (2016): 252–65. http://dx.doi.org/10.1139/cjas-2015-0075.

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The objective of this paper was to evaluate changes in management practices of beef cattle from 2005 to 2011. Large nationwide surveys of husbandry practices in the beef industry were conducted to represent management practices used in 2005 and 2011 across Canadian Ecoregions. The two surveys attempted to similarly represent operation types (cow–calf, backgrounding, and finishing) and size. Several statistically significant changes in management practices from 2005 to 2011 were observed: in non-feedlot operations, these included more operations with >50% legume in perennial forage, less N f

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Mengistu, Genet, Marcos Cordeiro, Getahun Legesse, et al. "72 Estimating the supply and movement of feed for beef production in Alberta, Canada." Journal of Animal Science 98, Supplement_4 (2020): 46. http://dx.doi.org/10.1093/jas/skaa278.084.

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Abstract This study estimated movement of feed between regions of Alberta to meet the needs of the beef sector in 2001, 2006, 2011 and 2016, and included barley and wheat grain, grass hay and grass-legume hay, which can be cost-effectively transported. Feed demands of beef and other livestock (i.e., dairy cattle, chickens, pigs, sheep, bison, horses, turkeys and other poultry) were estimated using county-level inventories from Alberta Agriculture and Rural Development and Statistics Canada, and aggregated to 7 land-use regions: Lower Athabasca, Upper Athabasca, Lower Peace, Upper Peace, North

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Kamysheva, N. A., A. P. Kurmanov, and U. B. Khassenov. "ANALYSIS OF THE INFLUENCE OF SOME DESIGN PARAMETERS OF THE WORKING ENGINES OF AN IMPACT CENTRIFUGAL GRINDER ON THE CRUSHING PROCESS." BULLETIN of D. Serikbayev EKTU 4 (December 10, 2024): 36–46. https://doi.org/10.51885/1561-4212_2024_4_36.

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significant problem in the modern grain processing industry, including feed milling, is their high specific energy intensity. The production of compound feed is an important branch of agriculture, since high economic indicators in the livestock industry depend on the diet of animals, which must contain a set of substances that fully satisfies the body's nutritional needs, and also have a certain granulometric composition. The purpose of the work is to analyze existing grain and legume grinders, to calculate some parameters of an impact-centrifugal grinder: the number of accelerating blades and

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Beniwal, P., and S. Jood. "Development, chemical composition and antioxidant activity ofdosaprepared using by-products from legume milling industry." Asian Journal of Dairy and Food Research 34, no. 3 (2015): 247. http://dx.doi.org/10.5958/0976-0563.2015.00048.2.

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Ben Said, Khaoula, Amel Hedhili, Sihem Bellagha, Hela Gliguem, and Marie Dufrechou. "The Potential of Combining Faba Bean (Vicia faba L.) and Pea Pod (Pisum sativum L.) Flours to Enhance the Nutritional Qualities of Food Products." Foods 14, no. 13 (2025): 2167. https://doi.org/10.3390/foods14132167.

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Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are currently mainly being used in animal feed rather than exploited and valued in human nutrition. In this study, the nutritional properties, anti-nutritional factors, and in vitro protein digestibility of pea pod flour and raw and thermally treated (80, 120, 150, and 180 °C during 30 min) faba bean flours were investigated. For pea pod flours, the results showed a very inte

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Sots, S., I. Kustov, and I. Butsenko. "CHICKPEA – A PROSPECTIVE LEGUMES RAW MATERIAL FOR THE GROATS INDUSTRY." Food Science and Technology 19, no. 1 (2025): 26–35. https://doi.org/10.15673/fst.v19i1.3117.

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The world commodity classification divides chickpeas according to grain size and color into two types: small grain, which has a brown color the "Desi" variety, and large grain with a light or beige color the "Kabuli" variety. At the same time, studies show that the light-colored grain, which is larger (the "Kabuli" variety), is used to a greater extent for food needs, while the smaller, dark-colored grain ("Desi" variety) is typically used for fodder needs. Chickpeas have a balanced chemical composition, indirectly containing up to 29.0% protein, 5.5% lipids, 48.0% starch, 3.2% minerals, 4.2%

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Howieson, JG, A. Loi, and SJ Carr. "Biserrula pelecinus L.-a legume pasture species with potential for acid, duplex soils which is nodulated by unique root-nodule bacteria." Australian Journal of Agricultural Research 46, no. 5 (1995): 997. http://dx.doi.org/10.1071/ar9950997.

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Biserrula pelecinus is a monotypic genus which displays agronomic potential for acid, duplex soils. Whilst it is widespread in the Mediterranean basin, it represents a new pasture legume to Australia. The root-nodule bacteria isolated from B. pelecinus nodules collected from Morocco and Sardinia were unique in the sense that they appeared to be specific to this legume. They also grew at a lower pH on an acidified growth medium than the rhizobia for clover, peas and medic, which indicated a potential adaptation to acid soils. B. pelecinus was not nodulated by any of the commercially available s

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Hancock, Kerry, Vern Collette, Elisabeth Chapman, et al. "Progress towards developing bloat-safe legumes for the farming industry." Crop and Pasture Science 65, no. 11 (2014): 1107. http://dx.doi.org/10.1071/cp13308.

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Proanthocyanidins (PAs) are polymeric flavonoids derived from the phenylpropanoid pathway, and they bind reversibly to forage proteins within the rumen, providing protection from bloat while enhancing protein utilisation and animal production. The occurrence of PAs varies greatly within forage legume species. Foliar PAs are present in Lotus corniculatus (birdsfoot trefoil) and Onobrychis viciifolia (sainfoin), but such species often show poor persistence under grazing. By contrast, Trifolium repens (white clover) and Medicago sativa (lucerne, or alfalfa) have good persistence but negligible am

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Shaimerdenova, D. A., Zh M. Chakanova, D. M. Iskakova, G. T. Sarbassova, M. B. Bekbolatova, and A. A. Yesmambetov. "Storage of extruded cereal and legume grain bases in ion-ozone medium." SABRAO Journal of Breeding and Genetics 54, no. 1 (2022): 165–74. http://dx.doi.org/10.54910/sabrao2022.54.1.15.

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The modern food industry seeks to produce ecologically healthy and clean food products. However, finding effective means of storing raw materials without losing their quality is still a major problem faced by the industry. One of the promising methods on long-term storage of grain bases for good quality and safety is the ion-ozone cavitation treatment. Therefore, this study aims to determine the influence of various ion-ozone treatment parameters on the quality and safety factors of millet, buckwheat, chickpea, and lentil grain bases at the Food Quality and Safety Assessment Laboratory, Almaty

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