Chemical composition of leguminous seeds: part I\u2014content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity

Eugeniusz R Grela,Jan Matras,Bożena Kiczorowska,Ewa Hanczakowska,Wioleta Samolińska,Wojciech Rybiński,Piotr Kiczorowski

doi:10.1007/s00217-017-2849-7

Abstract

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

Highlights

The proportion of legume seeds in the daily diet has declined in favour of meat and highly processed products
The analysed seeds were characterised by high dry matter (DM) content, i.e. over 900 g in 1 kg (Table 1)
The seeds of the legume plants were characterised by high protein content, in particular the yellow and Andean lupine seeds (427.4 g kg− 1 DM)

Summary

Introduction

The proportion of legume seeds in the daily diet has declined in favour of meat and highly processed products. The year 2016 has been declared as the International Year of Pulses (IYP) by the UNO to promote the use of legumes in human nutrition [1] Due to their high nutritional values, these plants are widely used as the main source of protein, in particular in the vegan diet. Besides protein, these seeds provide many other important components, i.e. minerals and B-complex vitamins, and have other vital health protective compounds (phenolics, inositol phosphates, and oligosaccharides). Leguminous seeds contain undesirable biologically active substances, including anti-nutritional factors (ANFs)—tannins, alkaloids, glucosides, protease inhibitors, lectins, and others They can impair food digestion and worsen the food flavour; those with toxic properties may aggravate the mineral health status. Besides the ANFs, legume seeds contain phytoestrogens, which possess antioxidant properties and diminishes the risk of cancer [3]

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Conclusion