Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
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Date
2024-02-21
Journal Title
Journal ISSN
Volume Title
Publisher
Frontiers
Abstract
This study presents a review of the application of legumes in the formulation
of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and
nutraceutical importance. Consumption of GFF and abstinence from glutencontaining
foods are the only options for managing celiac disease and gluten
intolerance. Its formulation has also increased due to the increasing desire
for healthy food by consumers. Recently, legume crops, such as Phaseolus
vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum
(sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum
sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have
been used in the production of GFFs. They belong to the family Leguminosae
(Fabaceae), grown for their high protein content, and are the most important
crop after cereals. Using legume flours as ingredients in GFFs formulation
provides functional, nutritional, and nutraceutical benefits. They enhance the
functional properties of GFFs, including volume, crumb, texture, and sensory
qualities. They also improve the GFFs’ nutritional properties, especially protein
and dietary fiber, as well as their nutraceutical properties, such as laxative, antihyperglycemic,
and antioxidant properties. Hence, adding legumes to GFF
formulations might be a good way to enhance their functional, nutritional, and
nutraceutical properties.