LGG_2025v16n5

Legume Genomics and Genetics 2025, Vol.16, No.5, 245-252 http://cropscipublisher.com/index.php/lgg 251 References Abbas Y., and Ahmad A., 2018, Impact of processing on nutritional and antinutritional factors of legumes: a review, Food Science & Technology, 19(2): 199. Adeyemo S., and Onilude A., 2013, Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals, Nigerian Food Journal, 31(2): 84-90. https://doi.org/10.1016/S0189-7241(15)30080-1 Amoah I., Ascione A., Muthanna F., Feraco A., Camajani E., Gorini S., Armani A., Caprio M., and Lombardo M., 2023, Sustainable strategies for increasing legume consumption: culinary and educational approaches, Foods, 12(11): 2265. https://doi.org/10.3390/foods12112265 Anaemene D., and Fadupin G., 2022, Anti-nutrient reduction and nutrient retention capacity of fermentation, germination and combined germination-fermentation in legume processing, Applied Food Research, 2(1): 100059. https://doi.org/10.1016/j.afres.2022.100059 Arsov A., Tsigoriyna L., Batovska D., Armenova N., Mu W., Zhang W., Petrov K., and Petrova P., 2024, Bacterial degradation of antinutrients in foods: the genomic insight, Foods, 13(15): 2408. https://doi.org/10.3390/foods13152408 Banti M., and Bajo W., 2020, Review on nutritional importance and anti-nutritional factors of legumes, International Journal of Nutrition and Food Sciences, 9: 138. https://doi.org/10.11648/J.IJNFS.20200906.11 Dangi P., Chaudhary N., Gajwani D., and Neha, 2021, Antinutritional factors in legumes, Handbook of Cereals, Pulses, Roots, and Tubers, 20: 14. https://doi.org/10.1201/9781003155508-20 Das G., Sharma A., and Sarkar P., 2022, Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes, Applied Food Research, 2(1): 100112. https://doi.org/10.1016/j.afres.2022.100112 De Pasquale I., Pontonio E., Gobbetti M., and Rizzello C., 2019, Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours, International Journal of Food microbiology, 316: 108426. https://doi.org/10.1016/j.ijfoodmicro.2019.108426 Elango D., Rajendran K., Van Der Laan L., Sebastiar S., Raigne J., Thaiparambil N., Haddad N., Raja B., Wang W., Ferela A., Chiteri K., Thudi M., Varshney R., Chopra S., Singh A., and Singh A., 2022, Raffinose family oligosaccharides: friend or foe for human and plant health? Frontiers in Plant Science, 13: 829118. https://doi.org/10.3389/fpls.2022.829118 Gao H.T., and Li H.Y., 2025, Marker-assisted selection (MAS) in soybean breeding, Molecular Plant Breeding, 16(1): 35-43. https://doi.org/10.5376/mpb.2025.16.0004 Gbedo C., Arnaud E., and Strub C., 2024, Traditional legume seed fermentation processes: what is the individual impact of the cooking and fermentation stages on the degradation of anti-nutritional factors? Food Reviews International, 41(5): 1290-1320. https://doi.org/10.1080/87559129.2024.2430653 Gemede H., and Ratta N., 2014, Antinutritional factors in plant foods: potential health benefits and adverse effects, International Journal of Nutrition and Food Sciences, 3: 284. https://doi.org/10.11648/J.IJNFS.20140304.18 Gharibzahedi S., and Smith B., 2020, Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: a review, Trends in Food Science & Technology, 107: 466-479. https://doi.org/10.1016/j.tifs.2020.11.016 Jha R., Yadav H., Raiya R., Singh R., Jha U., Sathee L., Singh P., Thudi M., Singh A., Chaturvedi S., and Tripathi S., 2022, Integrated breeding approaches to enhance the nutritional quality of food legumes, Frontiers in Plant Science, 13: 984700. https://doi.org/10.3389/fpls.2022.984700 Kong X., Li Y., and Liu X., 2022, A review of thermosensitive antinutritional factors in plant-based foods, Journal of Food Biochemistry, 46(9): e14199. https://doi.org/10.1111/jfbc.14199 Mikić A., Perić V., Đorđević V., Srebrić M., and Mihailović V., 2009, Anti-nutritional factors in some grain legumes, Biotechnology in Animal Husbandry, 25: 1181-1188. Myrtsi E., Vlachostergios D., Petsoulas C., Koulocheri S., Evergetis E., and Haroutounian S., 2024, Εleven greek legume beans: assessment of genotypic effect on their phytochemical content and antioxidant properties, Antioxidants, 13(4): 459. https://doi.org/10.3390/antiox13040459 Nikmaram N., Leong S., Koubaa M., Zhu Z., Barba F., Greiner R., Oey I., and Roohinejad S., 2017, Effect of extrusion on the anti-nutritional factors of food products: an overview, Food Control, 79: 62-73. https://doi.org/10.1016/J.FOODCONT.2017.03.027 Nkhata S., Ayua E., Kamau E., and Shingiro J., 2018, Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes, Food Science & Nutrition, 6(8): 2446-2458. https://doi.org/10.1002/fsn3.846

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