Unlocking the Power of Pulses: Nutrition, Antioxidants, and Benefits for Healthy Eating

What is it about?

Background: This comprehensive study investigates the nutritional and functional properties of selected legume cultivars, specifically green gram, pigeon pea and cowpea and is compared with a cultivar of chickpea (BG2024). Objective: This research will furnish critical insights for stakeholders, including food processors, nutritionists, and policymakers, enabling informed decision-making regarding legume cultivation, processing, and consumption, ultimately promoting sustainable food systems, enhanced nutrition, and improved human health Methods: Legumes were analyzed for nutritional content using Association of Official Analytical Chemists (AOAC, 2016). Legume flour extract was prepared by steeping in methanol for 24 hours, then centrifuging and filtering, to analyze antioxidant activity. Mineral analysis was performed using an inductively coupled plasma optical emission spectrometer (ICP-OES). Results: Proximate composition analysis revealed significant variations among the legumes, with green gram exhibiting the highest protein content (23.88%) and pigeon pea showing superior carbohydrate content (63.3%). Antioxidant activity assessment revealed that green gram had the highest total phenolic and flavonoid content. Mineral profiling exhibited that legumes are good sources of calcium, iron, zinc, magnesium, and potassium. The results demonstrated that legumes are rich in protein, dietary fiber, and essential micronutrients, making them an excellent source of nutrients. Conclusion: The study's outcomes have significant implications for nutrition, food science, and public health. This study highlights legumes' potential as valuable ingredients for developing functional foods, particularly for vegetarians and individuals with specific dietary requirements and also for development of plant based protein foods.

Featured Image

Why is it important?

This study highlights legumes' potential as valuable ingredients for developing functional foods, particularly for vegetarians and individuals with specific dietary requirements and also for development of plant based protein foods.