Legumes in human nutrition

  • 13.09.2017
  • English Articles
  • Helmut F. Erbersdobler
  • Christian A. Barth
  • Gerhard Jahreis

Peer-reviewed | Manuscript received: March 15, 2017 | Revision accepted: June 28, 2017

Nutrient content and protein quality of pulses

Introduction

Legumes are among the foodstuffs for which regular consumption is highly recommended. In ancient times and in the Middle Ages, they were one of the most important sources of energy (starch) and protein in the human diet. Today, they have been replaced in this role by cereals or potatoes and foods of animal origin. Consequently, the average consumption of legumes in Germany for instance is now lower than 1 kg per person per year [1].

The reasons for this lower consumption of legumes include their flatulescent (bloating) effect (especially in the case of beans), their simple and rustic image, and the perception that legumes (pulses) are frequently used as animal fodder. A further reason is the low level of cultivation, which leads to a lower supply. Last but not least, these days, the cereal products and potato products available are much more varied and diversified than legume-based products.

Abstract

Using data from the literature, we determined the nutrient content and protein quality of legumes (pulses), including peas, faba beans, sweet lupines, and soybeans. We calculated the Amino Acid Score (AAS) based on a comparison of the amino acid values with those of a standard protein that was determined based on the requirement values for children aged three years and above, and we calculated the Protein Digestibility Corrected Amino Acid Score (PDCAAS) based on the protein digestibility values.

The vitamin and mineral content of these legumes is relatively high, particularly for potassium and calcium (in the case of lupines and soybeans), magnesium, iron, and zinc, and also vitamin B1 (thiamine) and folates. Soybeans are a good source not only of linoleic acid, but also of α-linolenic acid. The remaining legumes do not play a significant role as sources of fatty acids due to their low fat content. Legumes have a very high dietary fiber content. The disaccharide and oligosaccharide levels in particular are remarkably. In the case of faba beans and lupines, the sulfur-containing amino acids (methionine and cystine) are limiting amino acids. The digestibility of the protein in all legumes is very high, ranging from 89% to 96%. This means that the PDCAAS values range from 81 (lupines) to 96 (peas). These high values are comparable to those of animal proteins. Peas and beans, and to a somewhat lesser extent lupines, are good sources of lysine, which means that they are a useful complement to cereal proteins, which are quite low in lysine. Lupine protein is also rich in arginine.

Keywords: legumes, pulses, peas, soybeans, faba beans, sweet lupines, protein quality, amino acids, minerals, vitamins, dietary fiber



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