Journal
FOOD CHEMISTRY
Volume 260, Issue -, Pages 317-326Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.03.148
Keywords
Legumes; Chemical composition; Anthocyanins; Tocopherols; Carotenoids
Funding
- Program for National Key R&D Program of China [2017YFD0400203]
- Project of Science and Technology of Jiangxi Provincial Education Department [KJLD13004]
- Project of Postgraduate innovation of Jiangxi Provincial Education Department [YC 2015-S027]
- Project of College Student Innovation of Nanchang University [201510403015, 20152245]
Ask authors/readers for more resources
Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05-42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78-2.23 g/100 g DW. Soybean and black soybean had the highest fat contents (14.13-22.19 g/100 g DW). Broad beans had the highest unsaturated fatty acids (83.57-89.01 g/100 g fatty acid), particularly rich in alpha-linolenic and linoleic acid. The highest and the lowest dietary fiber were found in red kidney beans (35.36 g/100 g DW) and mung beans (22.77 g/100 g DW), respectively. Except for soybean and white kidney bean, 6 major anthocyanins in the legumes samples were identified. The soybean contained the highest total tocopherols content (90.40-120.96 mu g/g dry weight of beans), followed by black soybean (66.13-100.76 mu g/g DW). The highest carotenoids were found in lentils (4.53-21.34 mu g/g DW) and red kidney beans (8.29-20.95 mu g/g DW).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available