Exploring novel sources of plant protein for nutrition of both humans and animals is
motivated mainly by its growing demand worldwide, besides identifying healthy alternatives …

Cereal and leguminous seeds are considered as major generic dietary source of energy,
carbohydrates as well as proteins in the Mediterranean diet and are frequently consumed in …

Legumes represent an important component of human and livestock diets; they are rich in
macro‐and micronutrients such as proteins, dietary fibers and polyunsaturated fatty acids …

Legumes are an excellent source of nutrients and phytochemicals. They have been
recognized for their contributions to health, sustainability, and the economy. Although …

Legumes and cereals as staple food are typically consumed at mature stage, though also
consumed at earlier stages. UPLC/MS based molecular networking and chemometrics were …

Lens culinaris and several Lupinus species are two legumes regarded as potential protein
resources aside from their richness in phytochemicals. Consequently, characterization of …

Despite their favourable nutritional, agricultural and ecological traits, Lathyrus species are
among the under-recognized legume crops meriting further exploitation as nutrient-rich …

Legume sprouts are a fresh nutritive source of phytochemicals of increasing attention
worldwide owing to their many health benefits. Nuclear magnetic resonance (NMR) was …

Abstract Chickpea (Cicer arietinum), fenugreek (Trigonella foenum-graecum), fava beans
(Vicia faba), and lentil (Lens esculenta) legumes and their sprouts are consumed worldwide …

Legumes are global staple foods with multiple human health properties that merit detailed
composition analysis in cooked forms. This study analyzed cowpea [Vigna …