Legumes and oilseeds

Legumes are all members of the Fabaceae or Leguminosae, a large family with more than 18,000 species Oilseeds are seeds or crops grown mainly for oil

Legumes

Compositae

Cucurbitae

Palmae

Miscellaneous oilseeds

Tree-nuts

Chick pea, black gram, mung bean, pigeon pea, peanuts, jack bean, soybean, hyacinth bean, lentil, lupin, african locust bean, lima bean, common bean, faba bean, bambara groundnut, rice bean, cow pea etc

Safflower, sun flower

Melon, flutted pumpkin, bottle gourd, buffalo gourd

Coconut, palm oil, babassu

Rubber, castor, sal seed

Brazilian nut, walnut, macadamia, almond, cashew, etc

Legumes and oilseeds

legumes

Pulses Less oil than nuts

Nuts

The roots of most legumes form associations with bacteria that can fix atmospheric nitrogen

Pulses as food harvested for their immature or mature seeds sig. source of dietary carbohydrate (but less starch than cereals) and

protein, (calcium, iron, thiamine and riboflavine) but not primarily oil

Usually consumed as human diet Contain less sulphur amino acids = consider nutritionally inferior to meat

and fish

As source of proteins

Legumes rich in protein

19-25% (average 22%) (whereas oilseeds have 20-35% protein content)

Legume seeds have more of some amino acids than cereal grains.

Seeds of almost all legumes are toxic if eaten uncooked because of proteins or peptides that inhibit digestive enzymes.

Legume proteins

Classified into:

(1) Globulins 70%

(2) albumins 10-20%

(3) glutelins 10-20%

Example of dominant globulin : vicilin sediments at 7S and legumin at 11S

Other proteins: enzymes, protease and carbohydrase inhibitors, and lectins (hemagglutinins)

Amino acids: less than optimal content of sulphur amino acids (cystine and methionine), deficiency of tryptophan

Protein digestibility

Digestibility of raw legume seeds is very poor (low-moderate) partly due to 1. the presence of protease inhibitor (the

digestibility can be improved by heat treatments/ cooking)

2. deficiency of sulphur amino acids thus hindering protein utilization

3. Presence of polyphenols and other antimetabolites

4. Tertiary structure of native protein making them refractory to enzymatic proteolysis

Pulses as sources of carbohydrate

70% of the seed by weight

Starch is principle carbohydrate

Sucrose and oligosaccharides (minor amounts)

Oligosaccharides (raffinose, stachyose and verbascose) are associated with flatulence

Raffinose (C18H32O16) MW 504 g/mol Galactose-glucose-fructose

stachyose(C24H42O21) MW 667 g/mol Gal(1-6)Gal(1-6)Glu(1-2)Fru

verbascose (C30H52O26) MW 829 g/mol

Pulses as source of dietary fiber Excellent sources of dietary fiber

Components such as saponins, pectins, gums, and galactans can absorb bile salts, convey the hypocholesterolaemic effects

Soy fiber product has 66-77% dietary fiber.

6.1% 25.5%

to

13 g of soy fiber 58 g of oat bran

735 g of lettuce 23 g of wheat bran 502 g of apple

To provide 10 g dietary fiber, required:

Anti-nutritional factors

Chemical substances, non-toxic, but generate adverse physical responses in who consume the legume, interfere the utilization of nutrients

Soybeans: protease inhibitors, haemagglutinins (lectins), goitrogens, antivitamins and phytates.

Also saponins, oestrogens, flatulence factors, allergens and lysinoalanine

Other legumes have cyanogens, favism factors, lathyrism factors, amylase inhibitors, tannins, aflatoxin and pressor amines.

Most of them can be destroyed by heat treatments

Tugas I

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