ReviewFoods (Basel, Switzerland)2022
Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
24 citing papers in PubMed, 95 citations in OpenAlex.
- Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Protein digestibility and bioactive potential of commercial plant-based meat analogues.Food chemistry: X · 2026Article
- From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- Potential of Non-Conventional Processing to Modulate the Technobiofunctionality of Legumes.Current nutrition reports · 2026Review
- Spatial Distribution of Inadequate Apparent Intake of Protein, Lysine, and Tryptophan among Malawi's Households with Children Aged <5 y: Evidence from the 2019-2020 Integrated Household Survey.Current developments in nutrition · 2026Article
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Nutrient assessment of sea buckthorn residues as potential feed ingredients.Frontiers in veterinary science · 2026Article
- Review
- Therapeutic potential of red bean (phaseolus vulgaris) peptides: anticancer, antihypertension, and antioxidant activities.Scientific reports · 2025Article
- Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025Article
- Effect of Germination and Subsequent Fermentation Period on the Functional, Color, and Antinutrients of Pigeon Pea (Food science & nutrition · 2025Article
- Optimizing mung bean and soybean hydrolysis for the generation of bioactive peptides of potential functional food applications.Food chemistry: X · 2025Article
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans.Molecules (Basel, Switzerland) · 2025Article
- Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes.Foods (Basel, Switzerland) · 2024Article
- Sacha Inchi (Foods (Basel, Switzerland) · 2024Article
- Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.Current research in food science · 2024Article
- Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations.Frontiers in nutrition · 2024Review
- Seed quality as a proxy of climate-ready orphan legumes: the need for a multidisciplinary and multi-actor vision.Frontiers in plant science · 2024Review
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 3 countries.
Funding
Abstract
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.