Consumption Patterns, Protein Quality and Hazards of Neglected Legumes

ISBN-13: 9786139851300 / Angielski / Miękka / 2018 / 168 str.

Isaac Williams Ofosu

Opis

There are mainstream legumes such as soybean but there are also neglected and underutilized legumes (NULs) such as Bambara groundnut. These NULs are largely consumed by indigenes, and attract little industrial or research interest, in addition to reasons relating to nutrition, cooking difficulties and policy directions. Not only does NULs have nutritionally unbalanced essential amino acids, they are also laden with toxins such as lectins (glycoprotein), known to be responsible for many gastrointestinal pathologies. This evidence debunks the belief that lectins denature and lose their biological activities when cooked. The hazardous nature of lectins in cooked legumes have been characterized, and the characteristics of the consumers, their cooking and consumption habits of NULs dishes have also been documented. The study has also laid the foundation for the mechanistic behavior of the lectin-carbohydrate binding to be used to inactivate them even before consumption. Many people cultivate and consume NULs, not only because they are perceived to be nutritious (at least when complimented), but they are also environmentally resilient. Thus, NULs could be the next food security crop.

O autorze

Ofosu, Isaac Williams
I am the third born out of five children. I started schooling when I was 6 years, but lived with my grand mum until I was ready for secondary school. Being a science student was prestigious and that seem to have prepared me to eventually become a lecturer and a researcher in food chemistry, food toxicology and food systems risks and management.