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New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas
TLDR
To achieve legume flours with enhanced nutritive value, 6 days of germination in the presence of light for beans and lentils, and in darkness for peas can be suggested. Expand
Amino acid profiles and protein quality of cooked cassava leaves or ‘saka‐saka’
TLDR
The consumption of cassava leaves does not compensate the dietary deficiency of sulphur amino acids in the roots that are the staple food in konzo-affected areas, and Cereals and legumes should be promoted as part of the diet in those areas to prevent the paralytic neuro-toxico-nutritional disease k onzo among the poor population. Expand
Solid‐state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional value
The presence of a neurotoxic amino acid, 3-N-oxalyl-L-2,3-diaminopropanoic acid (β-ODAP), in the seeds of grass pea (Lathyrus sativus) is the cause of an irreversible spastic paraparesis,Expand
Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
TLDR
After germination of beans, histidine, glutamate, glycine, arginine, tyrosine and tryptophan contents decreased while, in lentils and peas, FPA increased after germination, and the highest FNPA content was found in peas after dark germination. Expand
From soil to brain: zinc deficiency increases the neurotoxicity of Lathyrus sativus and may affect the susceptibility for the motorneurone disease neurolathyrism.
TLDR
Soils, depleted in micronutrients from flooding by monsoon rains or otherwise poor in available zinc and with high iron content (Ethiopian vertisols), may be responsible for higher incidence of human lathyrism, one of the oldest neurotoxic diseases known to man. Expand
Neuroactive and other free amino acids in seed and young plants of Panax ginseng.
TLDR
Glutamine and arginine were the two major free proteinogenic amino acids in the ginseng plants and together they constituted over 50% of all the free amino acids detected in the root. Expand
Food safety and amino acid balance in processed cassava "Cossettes".
TLDR
Dietary requirements for sulfur amino acids need to be adjusted for the loss caused by cyanogen detoxification, and Lysine and leucine were the limiting amino acids. Expand
Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts
TLDR
These selected germination conditions showed low levels of the gliotoxic α-aminoadipic acid ensuring nutritional safety of the studied seedlings, ensuring nutritionalSafety of the studying seedlings. Expand
Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers.
TLDR
A commercial product containing seven different kinds of fresh seedlings including kamut, adzuki bean, chickpea, mungbean, pinto bean, garden pea, and lentil has been analyzed by HPLC and trigonelline is present in all legume seedlings examined. Expand
Grass pea (Lathyrus sativus L.): orphan crop, nutraceutical or just plain food?
TLDR
Development of varieties with an improved balance in essential amino acids and diet may be relevant to enhance the nutritional value without jeopardizing the multiple stress tolerance of this promising crop. Expand
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