Characteristics Of Legumes Research Articles

PSXI-27 Chemical Composition and In Vitro Fermentation Characteristics of Legumes Using Canine Fecal Inoculum

Abstract Legumes are a popular grain-free alternative carbohydrate source in canine diets; however, information on fermentative characteristics of select legumes have not been established. Thus, the objectives of the present study were to quantify the chemical compositions and fermentative profile of select legumes using canine fecal inoculum. Five legume varieties, whole yellow peas (WYP), green lentils (GL), black bean grits, navy bean powder, and garbanzo beans, were analyzed and compared to a control, beet pulp (BP). Substrates were analyzed for gross energy (GE), dry and organic matter, crude protein (CP), acid hydrolyzed fat, and total dietary fiber fractions, beta-glucans, starch, free and hydrolyzed sugars, and fermentative characteristics: pH, short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), total gas, hydrogen, and methane. Substrates underwent a two-stage in vitro digestion and subsequent fermentation using canine fecal inoculum for 0, 3, 6, 9, and 12 h. Statistical significance was set at P ≤ 0.05. All test substrates contained approximately 8–9% moisture and 4.5 kcal/g GE. Crude protein concentrations of pulses ranged from 21–27%. Insoluble fiber values varied from 17–33%, with soluble fiber values ranging from 0–8%. Total starch content was greatest for GL (58%) and WYP (56%). Sucrose and stachyose were the most predominant free sugars and glucose was the most predominant hydrolyzed sugar among test substrates. Production of SCFA did not differ among substrates after 3 or 6 h of fermentation. BP and WYP had the greatest acetate (1,656 and 1,765 umol/g, respectively) and propionate production values (157.7 and 126.1 umol/g, respectively) after 9 h of in vitro fermentation. Pulses are good sources of dietary protein; however, they are also fiber-rich ingredients that appear to be slowly fermentable in vitro, which may have beneficial implications on the ratios of saccharolytic to proteolytic fermentation towards the distal colon in vivo.

ПЕРСПЕКТИВНІСТЬ ВИКОРИСТАННЯ БОБОВИХ ПАСТ У КОНДИТЕРСЬКОМУ ВИРОБНИЦТВІ

Urgency of the research. The scientific substantiation and development of technologies for the production of finished semi-finished products for confectionery products, which make it possible to obtain an assortment of finishing semi-finished products enriched with biologically active substances, is relevant. Target setting. Confectionery semi-finished products can not only improve the appearance and taste of confectionery products but also balance their nutritional composition, influence calorie content and digestibility, therefore, it is necessary to develop and implement measures to improve the quality and competitiveness of products. Actual scientific researches and issues analysis. Bean pasta has a special biological and digestive value but has low sensory indicators due to the inherent specific bean taste and aroma. Therefore, it is important to look for additional components of the recipe to emphasize the taste and aroma of beans and create a harmonious flavor composition. Uninvestigated parts of general matters defining. The effect of dry demineralized serum on the sensory and rheological characteristics of legumes has not been studied. The research objective. According to research results, the possibility of using a demineralized whey solution in legumes was confirmed. The statement of basic materials. Following the developed standard scales of sensory descriptors, the sensory characteristics of model legume compositions are analyzed. Designed for the differentiated use of legumes and different masses of valleys of whey product, demineralized in the confectionery industry, as a finish for semi-finished products. The deformation characteristics of model compositions of bean pastes have been experimentally investigated. Based on the research results, the main rheological modular constants were identified and analyzed. Conclusions. The results of the analysis of sensory and rheological characteristics indicate that dry whey powder is demineralized in the presence of 10-30% in legumes and allows you to obtain the desired consumer characteristics for finished semi-finished products used in the confectionery industry.

Фитохимический потенциал и ингибиторная активность новых сортов зернобобовых культур

New varieties of leguminous plants expand the range and improve the quality of healthy food products. The new legumes meet the requirements of modern food production. In addition, they demonstrate low inhibitory properties and possess a high phytochemical potential. Domestic non-GM peas and beans have a high nutritional and biological value; they are cheap, highly profitable, and can be produced in large volumes. Thus, they have a high potential for expanding the raw material base of the food industry. The Republic of Bashkortostan is the leader in pea production: the State Register of Breeding Achievements contains over 10 varieties cultivated by Bashkir scientists. Researchers of the Omsk State Agrarian University have created high-yielding varieties of beans with improved consumer qualities that are adapted to Siberian environment. However, the qualitative indicators of the new varieties remain understudied. The present research expands the raw material base for the production of healthy and functional foods with the new legumes adapted to the conditions of West Siberia and the Urals. The study features the characteristics of legumes of Siberian and Ural ecotype, which helps to expand the information database on the phytochemical potential of the new varieties. The beans were provided by the Omsk State Agrarian University, the peas – by the Bashkir Research Institute of Agriculture (harvest of 2018). The main objectives of the study were to determine the indicators that form the nutritional and biological value of the raw materials: protein content, dietary fiber, the presence and quantity of macro and microelements, enzymes, and trypsin inhibitor, also during germination.

LegumeIP: an integrative database for comparative genomics and transcriptomics of model legumes

Legumes play a vital role in maintaining the nitrogen cycle of the biosphere. They conduct symbiotic nitrogen fixation through endosymbiotic relationships with bacteria in root nodules. However, this and other characteristics of legumes, including mycorrhization, compound leaf development and profuse secondary metabolism, are absent in the typical model plant Arabidopsis thaliana. We present LegumeIP (http://plantgrn.noble.org/LegumeIP/), an integrative database for comparative genomics and transcriptomics of model legumes, for studying gene function and genome evolution in legumes. LegumeIP compiles gene and gene family information, syntenic and phylogenetic context and tissue-specific transcriptomic profiles. The database holds the genomic sequences of three model legumes, Medicago truncatula, Glycine max and Lotus japonicus plus two reference plant species, A. thaliana and Populus trichocarpa, with annotations based on UniProt, InterProScan, Gene Ontology and the Kyoto Encyclopedia of Genes and Genomes databases. LegumeIP also contains large-scale microarray and RNA-Seq-based gene expression data. Our new database is capable of systematic synteny analysis across M. truncatula, G. max, L. japonicas and A. thaliana, as well as construction and phylogenetic analysis of gene families across the five hosted species. Finally, LegumeIP provides comprehensive search and visualization tools that enable flexible queries based on gene annotation, gene family, synteny and relative gene expression.

Growth characteristics of legumes under subtropic condition.

Growth characteristics of legumes under subtropic condition.

Physicochemical Characteristics of Legumes and Oilseed Proteins

The protein contents of the legume flours varied from 44% in soybean to 4% in coconut kernel. The maximum and minimum yield obtained as protein isolate were 87% in mungbean and 50% in coconut. The essential ammino acid distribution of coconut protein was comparatively rich specially in sulfur amino acid (SAA). The mustard protein showed significantly high amount of SAA and lysine. The lowest chemical score of 45 was found in peabean protein and highest score of 74 was in chick pea protein among the legumes studied. The chemical score of mustard protein was 100, unlike all other commercially available plant protein. The solubilities of plant proteins studied were minimum at around pH 4.0 in all cases, In mustard proteins additional isoelectric point appeared around pH 6.0. The solubility profiles of legumes and oilseed protein isolate had marked but different effects by 0.05 M NaCl at various pH region. Lentil protein isolate showed minimum and mustard protein Isolate exhibited maximum water absorption characteristics. The fat absorption characteristics of legume and oilseed protein isolates showed close resemblance to each other, the lowest being field pea and highest was mustard. The emulsifying capacity was minimum for field pea and maximum for coconut. The foaming capacity of coconut protein was the highest while that of lupin and lentil were the lowest.

Nodule initiation elicited by noninfective mutants of Rhizobium phaseoli.

Rhizobium phaseoli CE106, CE110, and CE115, originally derived by transposon mutagenesis (Noel et al., J. Bacteriol. 158:149-155, 1984), induced the formation of uninfected root nodule-like swellings on bean (Phaseolus vulgaris). Bacteria densely colonized the root surface, and root hair curling and initiation of root cortical-cell divisions occurred normally in mutant-inoculated seedlings, although no infection threads formed. The nodules were ineffective, lacked leghemoglobin, and were anatomically distinct from normal nodules. Ultrastructural specialization for ureide synthesis, characteristic of legumes that form determinate nodules, was absent. Colony morphology of the mutant strains on agar plates was less mucoid than that of the wild type, and under some cultural conditions, the mutants did not react with Cellufluor, a fluorescent stain for beta-linked polysaccharide. These observations suggest that the genetic lesions in these mutants may be related to extracellular polysaccharide synthesis.

COLOR INFRARED AERIAL PHOTOGRAPHY TO IDENTIFY FORAGE LEGUMES IN HAY FIELDS

In September 1977 and 1978, color infrared (CIR) aerial photographs of mixed agricultural areas (approx. 132.7 km2) near Vernon and Carp, Ontario, and of forage legume test plots at Ottawa were taken at a scale of 1:6000. Extensive ground surveys were conducted within 2 wk after the photographic flights to verify CIR images of alfalfa (Medicago sativa L.), red clover (Trifolium pratense L.), trefoil (Lotus corniculatus L.), vetch (Vicia spp.) grasses and their mixtures in the original transparencies. A number of photographic image characteristics of legumes and grasses have been illustrated by which a reliable identification and subsequent quantification of legume components were made, particularly in fields that showed decline of a crop or when the individual components grew as separate patches in the same field. Photo-interpretation difficulties existed in distinguishing the components in a very uniformly mixed crop and recently cut fields.