BIOBASED APPROACHES AT MODULATING THE INTERACTION BETWEEN LEGUMES BIOPOLYMERS AND BIOACTIVES: A PERSPECTIVE FOR THE PRODUCTION OF BAKED GOODS
type: CreativeWork
description: Nowadays, with the increasing consumer demand for healthy foods, legumes, pseudocereals like buckwheat, and cereals like sorghum, have gained popularity as a potential component of functional foods. These crops are characterized by well-balanced nutritional profile, made by proteins, carbohydrates, resistant starch, and bioactive compounds, and offer considerable health benefits. Recent studies on buckwheat employing in vitro and ex vivo models have investigated the cellular and molecular mechanisms through which it affects human health, highlighting its capacity to reduce cytokine secretion and oxidative stress mainly related to polyphenolic and protein fractions. However, these crops are characterized by high levels of anti-nutritional factors like phytates and protease inhibitors, along with oligosaccharides found specifically in legumes, responsible for reducing the bioavailability of nutrients. To address this issue, the sprouting process on grains and legumes has emerged as a leading area of research due to its positive effect on nutritional composition. This process, applied to buckwheat (Fagopyrum esculentum), sorghum (Sorghum bicolor) and cowpea beans (Vigna unguiculata), has proven to have an effect on nutritional profiles by increasing antioxidant capacity and reducing anti-nutritional factors. Specifically, in buckwheat, sprouting for 48 and 72 hours increased the content of free phenolic compounds and peptide while decreasing significantly the level of anti-nutrients. Sorghum exhibited the same benefits with sprouting increased hydrolysis of proteins and starch and the antioxidant profiles, suggesting it could serve as a functional option in various food products, particularly in low-income regions. Cowpea also shown to benefit significantly from sprouting for 48-72 hours, which improved protein digestibility and nutrient availability while effectively lowering anti-nutritional compounds. The results of all the studies on germination across legumes and …
abstract: Nowadays, with the increasing consumer demand for healthy foods, legumes, pseudocereals like buckwheat, and cereals like sorghum, have gained popularity as a potential component of functional foods. These crops are characterized by well-balanced nutritional profile, made by proteins, carbohydrates, resistant starch, and bioactive compounds, and offer considerable health benefits. Recent studies on buckwheat employing in vitro and ex vivo models have investigated the cellular and molecular mechanisms through which it affects human health, highlighting its capacity to reduce cytokine secretion and oxidative stress mainly related to polyphenolic and protein fractions. However, these crops are characterized by high levels of anti-nutritional factors like phytates and protease inhibitors, along with oligosaccharides found specifically in legumes, responsible for reducing the bioavailability of nutrients. To address this issue, the sprouting process on grains and legumes has emerged as a leading area of research due to its positive effect on nutritional composition. This process, applied to buckwheat (Fagopyrum esculentum), sorghum (Sorghum bicolor) and cowpea beans (Vigna unguiculata), has proven to have an effect on nutritional profiles by increasing antioxidant capacity and reducing anti-nutritional factors. Specifically, in buckwheat, sprouting for 48 and 72 hours increased the content of free phenolic compounds and peptide while decreasing significantly the level of anti-nutrients. Sorghum exhibited the same benefits with sprouting increased hydrolysis of proteins and starch and the antioxidant profiles, suggesting it could serve as a functional option in various food products, particularly in low-income regions. Cowpea also shown to benefit significantly from sprouting for 48-72 hours, which improved protein digestibility and nutrient availability while effectively lowering anti-nutritional compounds. The results of all the studies on germination across legumes and …
author: BORGONOVI, SARA MARGHERITA
language: eng
keywords: Settore BIOS-07/A - Biochimica
date published: 2024-12-20
date modified: 2026-07-27T20:19:08Z
provider: Università degli Studi di Milano
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Milano

PropertyValue
property ID: Handle
value: https://hdl.handle.net/2434/1119876