AbstractGrain legumes occupy an important place in human nutrition, especially in the dietary pattern of low-income groups of people in developing countries. Legumes, considered as poor man's meat, are generally good sources of slow release carbohydrates and are rich in proteins. Legumes are normall...
AbstractGrain legumes occupy an important place in human nutrition, especially in the dietary pattern of low-income groups of people in developing countries. Legumes, considered as poor man's meat, are generally good sources of slow release carbohydrates and are rich in proteins. Legumes are normally consumed after processing, which not only improves palatability of foods but also increases the bioavailability of nutrients, by inactivating trypsin and growth inhibitors and haemagglutinins. Starch, the major biopolymeric constituent of legumes, upon processing gets partially modified into resistant starch (RS). The latter, a man made functional dietary fibre, is a unique ingredient that can yield high quality foods, in addition to its significance on faecal bulk and butyrate production, which are the putative markers of colonic health of humans. The slow and reduced digestibility of legume starch has been attributed to its amylose, which is considerably branched and is of high molecular weight. Dietary fibre, which is a heterogeneous mixture of several types of polysaccharides, is rich in legumes, especially in their husk fractions and contributes to beneficial therapeutic health effects.
AbstractGrain legumes occupy an important place in human nutrition, especially in the dietary pattern of low-income groups of people in developing countries. Legumes, considered as poor man's meat, are generally good sources of slow release carbohydrates and are rich in proteins. Legumes are normally consumed after processing, which not only improves palatability of foods but also increases the bioavailability of nutrients, by inactivating trypsin and growth inhibitors and haemagglutinins. Starch, the major biopolymeric constituent of legumes, upon processing gets partially modified into resistant starch (RS). The latter, a man made functional dietary fibre, is a unique ingredient that can yield high quality foods, in addition to its significance on faecal bulk and butyrate production, which are the putative markers of colonic health of humans. The slow and reduced digestibility of legume starch has been attributed to its amylose, which is considerably branched and is of high molecular weight. Dietary fibre, which is a heterogeneous mixture of several types of polysaccharides, is rich in legumes, especially in their husk fractions and contributes to beneficial therapeutic health effects.
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