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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation, 2022
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition.
J. Adebo, P. Njobeh, Sefater Gbashi, A. Oyedeji, O. Ogundele, S. Oyeyinka, O. Adebo   +6 more
semanticscholar   +1 more source

Legumes: A Vehicle for Transition to Sustainability

Nutrients, 2023
Legumes are an excellent source of protein and have been used in the human diet for centuries. Consumption of legumes has been linked to several health benefits, including a lower risk of cardiovascular diseases, type 2 diabetes mellitus, and certain ...
A. Yanni, Sofia Iakovidi, Eleni Vasilikopoulou, Vaios T. Karathanos   +3 more
semanticscholar   +1 more source

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

Legume Science, 2023
Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant‐based proteins ...
N. S. Affrifah, M. Uebersax, Samir Amin
semanticscholar   +1 more source

Improvement of soybean productivity through the application of organic, inorganic, and biological fertilizers in acid soils

Journal of Degraded and Mining Lands Management, 2022
Acid dry land can become a centre for soybean production through improved cultivation techniques and the use of improved varieties that are acid-tolerant.
Henny Kuntyastuti, Sri Ayu Dwi Lestari, Didik Sucahyono, Sutrisno Sutrisno   +3 more
doaj   +1 more source

Contribution, Utilization, and Improvement of Legumes-Driven Biological Nitrogen Fixation in Agricultural Systems

Frontiers in Sustainable Food Systems, 2021
Legumes improve soil fertility through the symbiotic association with microorganisms, such as rhizobia, which fix the atmospheric nitrogen and make nitrogen available to the host and other crops by a process known as biological nitrogen fixation (BNF ...
Erana Kebede Neda
semanticscholar   +1 more source

Improving the Genetics of Tuber Yield and Resistance to Mite to Avoid Mite Incident and to Increase the Productivity of Cassava (Manihot esculenta Crantz)

Scientifica, 2022
Mite (Tetranychus urticae) that attacks the cassava plants during dry season can reduce the yield up to 53%, depending on plant age and duration of attacks.
null Sholihin, Sri W. Indiati, Kartika Noerwijati, Tinuk S. Wahyuni, Heru Kuswantoro, null Suhartina, Rudy Soehendi, Marida S. Y. I. Bayu, Gatut W. A. Sutanto, Made J. Mejaya, Rohmad Budiono   +10 more
doaj   +1 more source

Genetic Parameters for Determining Useful Parents in Mungbean (Vigna radiata (L.) Wilczek) Breeding for Early Maturity, Small Seed Size, and High Seed Yield

Scientifica, 2021
Early maturity, small seed size, and high seed yield are important characters of mungbean in Indonesia. The objective of the study was to determine the useful parents in mungbean crosses for early maturity, small seed size, and high seed yield varieties ...
null Trustinah, Rudi Iswanto, Ratri T. Hapsari, Novita Nugrahaeni, Rudy Soehendi, Titik Sundari, null Suhartina, Febria C. Indriani, Made J. Mejaya   +8 more
doaj   +1 more source

Drought Stress in Grain Legumes: Effects, Tolerance Mechanisms and Management

Agronomy, 2021
Grain legumes are important sources of proteins, essential micronutrients and vitamins and for human nutrition. Climate change, including drought, is a severe threat to grain legume production throughout the world.
Marium Khatun, S. Sarkar, F. Era, A. M. Mominul Islam, Md. Parvez Anwar, Shah Fahad, R. Datta, A. Islam   +7 more
semanticscholar   +1 more source

Legumes—A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption

Nutrients, 2022
Despite the well-known human and planetary health benefits of legumes, consumption is often low. This scoping review aimed to evaluate the inclusion of legumes in global food-based dietary guidelines (FBDG), and to review consumption data against global ...
Jaimee Hughes, Emma K Pearson, S. Grafenauer   +2 more
semanticscholar   +1 more source

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Microorganisms, 2021
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products ...
Patrycja Cichońska, M. Ziarno
semanticscholar   +1 more source