Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market

Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market

There is an enormous demand to develop new sources of proteins, mainly to supply the growing plant-based food market worldwide, with the push for more sustainable and healthier products. The objective of this study was to evaluate the composition and the nutritional properties of commercial soybean,...

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Bibliographic Details
Main Authors: Lucas de Paiva Gouvêa, Rodrigo Fernandes Caldeira, Tatiana de Lima Azevedo, Rosemar Antoniassi, Melicia Cintia Galdeano, Ilana Felberg, Janice Ribeiro Lima, Caroline Grassi Mellinger
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Phaseolus vulgaris
Pulses digestibility
Anti-nutritional factors
Plant-based ingredients
Amino acid composition
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002648
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