Next Article in Journal
Comparison of Measurements of Bone Mineral Density in Young and Middle-Aged Adult Women in Relation to Dietary, Anthropometric and Reproductive Variables
Next Article in Special Issue
Trends in Ultra-Processed Food Purchases from 1984 to 2016 in Mexican Households
Previous Article in Journal
Is More Better? Insights on Consumers’ Preferences for Nutritional Information on Wine Labelling
Open AccessArticle

Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

1
C2VN, INSERM, INRA, Aix-Marseille Univ, 13385 Marseille, France
2
Biochemistry Department, Centre Technique de Conservation des Produits Agricoles (CTCPA), site Agroparc, 84911 Avignon, France
3
UNH, INRA, CRNH Auvergne, Université Clermont-Auvergne, F-63000 Clermont-Ferrand, France
4
ANSES, 94700 Maisons-Alfort, France
5
MOISA, Univ Montpellier, CIRAD, CIHEAM-IAMM, INRA, Montpellier SupAgro, 34000 Montpellier, France
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Nutrients 2018, 10(11), 1668; https://doi.org/10.3390/nu10111668
Received: 9 October 2018 / Revised: 26 October 2018 / Accepted: 30 October 2018 / Published: 4 November 2018
Pulses display nutritional benefits and are recommended in sustainable diets. Indeed, they are rich in proteins and fibers, and can contain variable amounts of micronutrients. However, pulses also contain bioactive compounds such as phytates, saponins, or polyphenols/tannins that can exhibit ambivalent nutritional properties depending on their amount in the diet. We characterized the nutritional composition and bioactive compound content of five types of prepared pulses frequently consumed in France (kidney beans, white beans, chickpeas, brown and green lentils, flageolets), and specifically compared the effects of household cooking vs. canning on the composition of pulses that can be consumed one way or the other. The contents in macro-, micronutrients, and bioactive compounds highly varied from one pulse to another (i.e., 6.9 to 9.7 g/100 g of cooked product for proteins, 4.6 to 818.9 µg/100 g for lutein or 15.0 to 284.3 mg/100 g for polyphenols). The preparation method was a key factor governing pulse final nutritional composition in hydrophilic compounds, depending on pulse species. Canning led to a greater decrease in proteins, total dietary fibers, magnesium or phytate contents compared to household cooking (i.e., −30%, −44%, −33% and −38%, p < 0.05, respectively, in kidney beans). As canned pulses are easy to use for consumers, additional research is needed to improve their transformation process to further optimize their nutritional quality. View Full-Text
Keywords: proteins; essential amino acids; lipids; fibers; vitamins; carotenoids; minerals; saponins; phytates; tannins proteins; essential amino acids; lipids; fibers; vitamins; carotenoids; minerals; saponins; phytates; tannins
Show Figures

Graphical abstract

MDPI and ACS Style

Margier, M.; Georgé, S.; Hafnaoui, N.; Remond, D.; Nowicki, M.; Du Chaffaut, L.; Amiot, M.-J.; Reboul, E. Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method. Nutrients 2018, 10, 1668.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop