array(4) { [0]=> int(161) [1]=> int(148) [2]=> int(144) [3]=> int(68) } array(4) { [4]=> string(11) "weight loss" [5]=> string(10) "Rescources" [6]=> string(6) "Health" [7]=> string(4) "Home" } 364161array(2) { ["ID"]=> int(161) ["post_content"]=> string(40) "[post_grid id="364"][post_grid id="364"]" } 365148array(2) { ["ID"]=> int(148) ["post_content"]=> string(40) "[post_grid id="365"][post_grid id="365"]" } 465144array(2) { ["ID"]=> int(144) ["post_content"]=> string(40) "[post_grid id="465"][post_grid id="465"]" } 36668array(2) { ["ID"]=> int(68) ["post_content"]=> string(55) "[post_grid id="366"][post_grid id="366"]Add to content!" }

Nutritional and Health Studies on Legumes

Protein Quality

  • Drulyte, D., & Orlien, V. (2019). The Effect of Processing on Digestion of Legume Proteins. Foods (Basel, Switzerland)8(6), 224. https://doi.org/10.3390/foods8060224
  • Hertzler, S. R., Lieblein-Boff, J. C., Weiler, M., & Allgeier, C. (2020). Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients12(12), 3704. https://doi.org/10.3390/nu12123704
  • Sindhu Kashyap, Aneesia Varkey, Nirupama Shivakumar, Sarita Devi, Rajashekar Reddy B H, Tinku Thomas, Thomas Preston, Sheshshayee Sreeman, Anura V Kurpad, True ileal digestibility of legumes determined by dual-isotope tracer method in Indian adults, The American Journal of Clinical Nutrition, Volume 110, Issue 4, October 2019, Pages 873–882

Antinutrients

  • Samtiya, M., Aluko, R.E. & Dhewa, T. Plant food anti-nutritional factors and their reduction strategies: an overview. Food Prod Process and Nutr 2, 6 (2020).
  • Khokhar, Santosh & Owusu-Apenten, Richard. (2003). Antinutritional factors in food legumes and effects of processing. 4. 82-116.

Starch and Fiber Composition and Digestibility

  • Khrisanapant, P., Leong, S. Y., Kebede, B., & Oey, I. (2021). Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods10(6), 1415. doi:10.3390/foods10061415

Glycemic, Saitiety, and Insulimic Index of Legumes

  • Holt, S. H., Miller, J. C., & Petocz, P. (1997). An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods. The American journal of clinical nutrition66(5), 1264–1276. https://doi.org/10.1093/ajcn/66.5.1264
  • Atkinson, F. S., Foster-Powell, K., & Brand-Miller, J. C. (2008). International tables of glycemic index and glycemic load values: 2008. Diabetes care31(12), 2281–2283. https://doi.org/10.2337/dc08-1239
  • Holt, S. H., Miller, J. C., Petocz, P., & Farmakalidis, E. (1995). A satiety index of common foods. European journal of clinical nutrition49(9), 675–690.

Methionine Restriction: Consuming Low-Methionine Protein Sources such as Legumes

Kitada, M.; Ogura, Y.; Monno, I.; Xu, J.; Koya, D. Effect of Methionine Restriction on Aging: Its Relationship to Oxidative Stress. Biomedicines 2021, 9, 130. https://doi.org/10.3390/biomedicines9020130

Effects of Cooking and Processing Legumes