Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes

Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes

This study provides an assessment of nutrients (protein, amino acid profiles, fiber, starch), phenolic content TPC, flavonoid content TFC, and antioxidant capacity through different in vitro methods in 12 legume species (red, green, yellow, brown, and black lentils; mung, pinto, black, and kidney be...

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Bibliographic Details
Main Authors: Mihaela Multescu, Alina Culetu, Iulia Elena Susman
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
legumes
hemp
amino acids
protein digestibility
total polyphenolic content
flavonoids
Online Access:https://www.mdpi.com/2304-8158/13/22/3528
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