The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2
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Date
2021-05-21
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Frontiers in Sustainable Food Systems
Abstract
Diversification of plant-based food sources is necessary to improve global food and
nutritional security. Pulses have enormous nutritional and health benefits in preventing
malnutrition and chronic diseases while contributing positively to reducing environmental
footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which
can be classified as bioactive compounds due to their biological effect. These
bioactive compounds include but are not limited to proteins, dietary fibres, resistant
starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While
these compounds are of importance in ensuring food and nutritional security, some
of the bioactive constituents have ambivalent properties. These properties include
having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious
effect of decreasing the digestibility and/or bioavailability of essential nutrients and are
therefore termed antinutritional factors/compounds. Various processing techniques exist
to reduce the content of antinutritional factors found in pulses. Traditional processing
of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling,
while examples of emerging processing techniques include microwaving, extrusion, and
micronization. These processing techniques can be tailored to purpose and pulse type
to achieve desired results. Herein, the nutritional qualities and properties of bioactive
compounds found in pulses in meeting the sustainable development goals are presented.
It also discusses the effect of processing techniques on the nutritional and non-nutritional
constituents in pulses as well as the health and environmental benefits of pulse-diet
consumption. Major challenges linked to pulses that could limit their potential of being
ideal crops in meeting the sustainable development goal 2 agenda are highlighted.
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Citation
Acquah C, Ohemeng-Boahen G, Power KA and Tosh SM (2021) The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2. Front. Sustain. Food Syst. 5:681662. doi: 10.3389/fsufs.2021.681662