Interest in legumes has increased in recent years because they are a good, high quality source of vegetable proteins, if being produced in an environmentally friendly manner and being affordable foods with high nutritional value. Most legumes are high protein and low in fat. They are also rich in many micronutrients and other bioactive compounds. In this thesis, a review of the literature regarding nutritional value and effects of legumes on health and metabolism are given. In addition to macronutrients, micronutrients and bioactive compounds are also presented, which might all have a positive effect on health, but also some antinutritional effects. More and more research results show that consumption of legumes can have a positive effect on obesity, cardiovascular disease, cancer and diabetes. The components of legumes affect the efficiency of digestion, which can be a positive factor in the case of excessive food intake, but on the other hand can lead to malnutrition. Legumes must be thermally treated before consumption, as this reduces the content of numerous antinutritive compounds, as are polyphenols, enzyme inhibitors and lectins. The nutritional value and bioavailability of nutrients can also be improved by soaking, sprouting or fermenting.
|
