Legumes (including alfalfa, clover, lupins, green beans and peas, peanuts, soybeans, dry
beans, broad beans, dry peas, chickpeas, and lentils) represent an important component of …

A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

The effects of hydration, autoclaving, germination, cooking and their combinations, on the
reduction/elimination of antinutrients, flatus-producing compounds and the improvement of …

In this chapter, several characteristics of cowpea (Vigna unguiculata), including nutritional
and nutraceutical properties, and economic and social aspects of production were analysed …

Hypercholesterolemia represents one key pathophysiological factor predisposing to
increasing risk of developing cardiovascular disease worldwide. Controlling plasma …

Bean soaking seems to be unanimously recommended by scientists; however, there is no
consensus regarding the need to discard the soaking water before cooking. Thus, the …

Grain quality and composition in food legumes are influenced by abiotic stresses. This
review discusses the influence of abiotic stresses on grain composition and quality in food …

The consumption of dry common beans (Phaseolus vulgaris) has been associated with a
decrease risk for a wide variety of chronic and degenerative diseases such as cancer …

Antinutritional factors (ANFs) are naturally occurring compounds present in foods that may
be responsible for reduction of nutrient utilization after consumption. The plant-derived …

The presence of antinutrients in common beans negatively affects mineral bioavailability.
Therefore, this study aimed to predict the antinutrient to mineral molar ratios (proxy …