Evidence map›Paper›PMID 40792113›Full record

ArticleCurrent research in food science2025

Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality.

Ruixian Han, Yan Wang, Zhanming Yang, Stuart Micklethwaite, Martin Mondor, Evi Paximada, Alan Javier Hernández-Álvarez

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Article
  5. Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Ruixian HanSchool of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
Yan WangSchool of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
Zhanming YangSchool of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
Stuart MicklethwaiteSchool of Chemical and Process Engineering, University of Leeds, LS2 9JT, UK.
Martin MondorDepartment of Chemical Engineering and Biotechnological Engineering, Université de Sherbrooke, Sherbrooke, QC, J1K 2R1, Canada.
Evi PaximadaSchool of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
Alan Javier Hernández-ÁlvarezSchool of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Legumes are emerging as sustainable protein sources that can replace animal proteins and help meet global dietary needs. This study systemically compared the compositional profiles, antinutritional factors, amino acid profiles, protein quality, structural characteristics, and techno-functional properties of fava bean, chickpea, and red lentil flours, along with their dry- and wet-fractionated protein-enriched fractions (PFs). Wet-fractionated PFs exhibited higher protein content (58.36 - 83.79 g/100 g), while dry-fractionated PFs retained more total dietary fibre (7.62 - 14.64 g/100 g). Wet-fractionated fava bean (84.12 %) and red lentil (84.06 %) showed the highest

Indexed as

antinutritional factorsdry fractionationLegumesprotein profile and structureprotein qualitytechno-functional propertieswet fractionation

Identifiers

PMID40792113
PMCPMC12336703

What OpenQuestion holds

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Registered trials

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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.