Nutritional and Functional Value of Andean Native Legumes and Their Potential Industrial Application

Choque-Delgado G.T.; Condo-Mamani A.R.; Quispe-Sucso M.G.; Hamaker B.R. · Plant Foods for Human Nutrition (2024) · DOI: 10.1007/s11130-024-01233-3

Resumen

Legumes are edible seeds that have high nutritional and functional value. Their cultivation and consumption turn out to be an alternative to hunger and guarantee food security in vulnerable populations. This manuscript explores the nutritional and functional properties and potential uses of native Andean legumes such as Pajuro, Tarhui, Common bean, and Lima beans. They contain macro and micronutrients and bioactive compounds with antioxidant, antimicrobial, antidiabetic, and antihypertensive that benefit consumer health. These compounds are particular proteins, peptides, polyphenols, alkaloids, vitamins, minerals, and among others. Moreover, Andean legumes have shown industrial potential due to their technological properties that could be useful in adding value to other food products. These properties are due to their content of starch, oil, fiber, and protein that could facilitate their processing and obtain products with adequate sensory characteristics. Andean legumes have good nutritional and functional value and have the potential to be included in daily diets. Given the accumulated evidence, we believe that the consumption of Andean legumes in nature and processed should be strongly encouraged. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.

Instituciones: Universidad Nacional de San Agustín de Arequipa