ReviewFrontiers in nutrition2022
Escalate protein plates from legumes for sustainable human nutrition.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
21 citing papers in PubMed.
- Beyond Nitrogen Fixation: Multifunctional Roles of Common Bean in Organic Agroecosystems and Ecosystem-Oriented Breeding Strategies.Plants (Basel, Switzerland) · 2026Review
- Dietary Sulfur Compounds and Halitosis: Bridging Food Science, Microbial Metabolism, and Oral Health: A Comprehensive Review.Molecular nutrition & food research · 2026Review
- Optimizing Mechanical, Moisture-Based, and Enzymatic Pretreatments to Improve Dehulling Outcomes and Nutritional Quality in Four US Dry Bean Market Classes.Journal of food science · 2026Article
- Article
- Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development.Journal of food science and technology · 2026Review
- Impact of steam explosion and high-pressure processing on phenolics of beach pea and Dunn pea: a comparative evaluation of their functional benefits.Food production, processing and nutrition · 2026Article
- Production of Multifunctional Hydrolysates from theBiotech (Basel (Switzerland)) · 2025Article
- Gene expression and evolution of Bowman-Birk protease inhibitors in wild and domesticatedFrontiers in plant science · 2025Article
- A mass spectrometry-based peptidomic dataset of the spermosphere in common bean (Phaseolus vulgaris L.) seeds.Scientific data · 2024Article
- Effect of Plant-Based Mung Bean Products on Digestibility and Gut Microbiome Profiling Using In Vitro Fecal Fermentation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Forgotten Gems: Exploring the Untapped Benefits of Underutilized Legumes in Agriculture, Nutrition, and Environmental Sustainability.Plants (Basel, Switzerland) · 2024Review
- Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet.Journal of translational medicine · 2024Review
- CRISPR/Cas9-mediated mutagenesis of phytoene desaturase in pigeonpea and groundnut.Functional & integrative genomics · 2024Article
- Effects of Different Nutritional Patterns and Physical Activity on Body Composition: A Gender and Age Group Comparative Study.Foods (Basel, Switzerland) · 2024Article
- The Potential of the Adzuki Bean (Nutrients · 2024Review
- How Do Older Patients with End-Stage Osteoarthritis of the Hip Eat Prior to Hip Replacement? A Preliminary Snapshot That Highlights a Poor Diet.Nutrients · 2023Article
- Products for Sportspeople Containing Constituents Derived from the Common BeanSports (Basel, Switzerland) · 2023Review
- Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods.Preventive nutrition and food science · 2023Review
- LDRGDb - Legumes disease resistance genes database.Frontiers in plant science · 2023Article
- Recalcitrance to transformation, a hindrance for genome editing of legumes.Frontiers in genome editing · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Protein is one of the most important, foremost, and versatile nutrients in food. The quantity and quality of protein are determinants of its nutritional values. Therefore, adequate consumption of high-quality protein is essential for optimal growth, development, and health of humans. Based on short-term nitrogen balance studies, the Recommended Dietary Allowance of protein for the healthy adult with minimal physical activity is 0.8 g protein/kg body weight (BW) per day. Proteins are present in good quantities in not only animals but also in plants, especially in legumes. With the growing demand for protein, interest in plant proteins is also rising due to their comparative low cost as well as the increase in consumers' demand originating from health and environmental concerns. Legumes are nutrient-dense foods, comprising components identified as "antinutritional factors" that can reduce the bioavailability of macro and micronutrients. Other than nutritive value, the physiochemical and behavioral properties of proteins during processing plays a significant role in determining the end quality of food. The term "complete protein" refers to when all nine essential amino acids are present in the correct proportion in our bodies. To have a balanced diet, the right percentage of protein is required for our body. The consumption of these high protein-containing foods will lead to protein sustainability and eradicate malnutrition. Here, we shed light on major opportunities to strengthen the contribution of diversity in legume crops products to sustainable diets. This review will boost awareness and knowledge on underutilized proteinous foods into national nutritional security programs.
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Registered trials
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