Abstract
Ripe seeds of the plant family Fabaceae, known commonly as “legumes” or “pulses”, are an important source of proteins for much of the world’s population. The extent of the production of major legumes is illustrated in Table 16.1. Legumes contain relatively high amounts of protein (Table 16.2). Hence, they are an indispensable supply of protein for the “third world”. Soybeans and peanuts are oil seeds (cf. 14.3.2.2.5) and, even in industrialized countries, are used as an important source of raw proteins. With regard to the biological value, legume proteins are somewhat deficient in the S-containing amino acids (Table 16.3 and 1.8). Antinutritive substances, e. g., allergenic proteins, proteinase inhibitors, lectins and cyanogenic glycosides, are found in food raw materials. These substances will be described in this chapter since a large variety have been identified in legumes.
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(2009). Legumes. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_17
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DOI: https://doi.org/10.1007/978-3-540-69934-7_17
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