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Emphasizing the culinary versatility, sustainability, and healthfulness of pulses to drive social and personal motivation to increase consumption.
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Pulses (e.g., lentil, common bean, chickpea, and dry pea) are linked to a myriad of positive human and environmental health impacts, making them an ideal food for wise and conscientious global citizens. In addition, pulses are affordable and shelf-stable. The combination of these factors, an elevated consumer interest in plant-based diets, and the...
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... 15 Conhecer e dominar essas técnicas pode facilitar o preparo, considerando que as leguminosas podem ser incorporadas tanto em receitas doces quanto salgadas, como saladas, bolos, massas, ensopados, purês, molhos, pastas e doces. 16 Em relação ao pré-preparo, o remolho ou maceração auxilia na redução do tempo de cocção, assim como na diminuição dos fatores antinutricionais e de oligossacarídeos que podem causar flatulência, como a rafinose, estaquiose e verbascose. 17 Uma característica importante sobre a qualidade das leguminosas diz respeito ao tempo de cocção, o qual pode ser influenciado pela qualidade do grão (ex. ...
Objetivo: Avaliar leguminosas quanto aos indicadores de alteração de peso relacionados à limpeza seca, à hidratação e à cocção, e os tempos de cocção, com o intuito de sistematizar dados referentes a essas etapas do pré-preparo e preparo culinário. Métodos: Trinta tipos de leguminosas foram avaliados com presença ou ausência de remolho e tempos de cocção por métodos de calor úmido (ebulição ou panela de pressão) e seco (assado em forno – apenas amendoim). Resultados e Discussão: Os fatores de correção variaram entre 1 e 1,05. O índice de hidratação variou de 1,78 (feijão roxo) a 2,35 (soja). O índice de conversão (IC) com cocção sob calor úmido foi de 1,05 para o feijão verde, a 3,12 para a lentilha, ambos sem remolho. Nas leguminosas submetidas ao remolho, o IC ficou entre 1,99 (feijão roxo) e 2,64 (feijão guandu). Amendoim torrado apresentou IC de 0,94. Nas leguminosas preparadas com ebulição, sem remolho prévio, o tempo de cocção variou de 15 (lentilha vermelha) a 56 minutos (feijão verde). Para a cocção sob pressão, o tempo variou de 2 a 36 minutos para o feijão mungo e o amendoim sem remolho, e de 3 a 18 minutos, correspondendo ao feijão azuki e ao feijão preto, quando a cocção foi precedida do remolho. As texturas obtidas foram al dente e/ou macia, a depender do tempo de cocção. Conclusão: Observou-se que realizar o remolho e cozinhar com panela de pressão reduzem o tempo de cocção quando comparados à ausência do remolho e cocção por ebulição.
... Along with other fermentable components of DF, OLIGOs are considered to be one of the causes of flatulence when pulse consumption is not a routinized eating behavior (Thompson, 2019). Nonetheless, fermetable components of DF, inlcuding OLIGOs also contribute to the long-term health benefits of consuming beans (Didinger and Thompson, 2020). ...
Some yellow-colored market classes of dry bean (Phaseolus vulgaris L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in the concentrations of IDF (16.0–23.1%), SDF (1.6–7.7%), OLIGO (1.5–3.4%), and TDF (20.6–31.3%) were detected among the yellow beans with various cooking times. Lower concentrations of IDF in yellow beans were associated with shorter cooking times and higher iron bioavailability. The larger sized Andean yellow beans had more SDF than Middle American. One Mayocoba breeding line from Puerto Rico, PR1146-124, had 42% less OLIGOs than average, and may be useful for breeding low-flatulence beans for consumer acceptability. Fast cooking yellow beans provide the same SDF and OLIGO concentrations as yellow beans with longer cooking times but have the added benefit of shorter cooking times (convenience) and provide more bioavailable iron after cooking.
... Consumption of a plant-based diet, low in saturated fat and high in disease-preventive phytochemicals, is more consistent with historically observed dietary patterns before the widespread availability and affordability of protein and fat from animal sources [44]. Therefore, as recently proposed by us [45][46][47][48], a bean-and other pulse-rich diet may represent a healthy and affordable alternative to prevalent yet metabolically dysfunctional Western dietary patterns. Cohort and case-control studies in the diet and colon cancer field suggest a minimum dose of 1 to 1.5 cups of cooked pulse per day is necessary for reduced colorectal adenoma risk-benefit. ...
... RNAseq data revealed patterns of gene expression supporting observed differences in metabolic profiles. Given that high-quality diet and exercise remain first-line interventions in the treatment of metabolic dysfunction-associated liver diseases, pulse-centric dietary strategies, as recently developed by us [45][46][47][48], may provide a foundation for the intersection of precision nutrition with precision medicine to reduce the incidence and mitigate the consequences of metabolic dysfunction resulting from chronic positive energy balance. ...
Background/Objectives: The incidence of metabolic dysfunction-associated steatotic liver disease (MASLD), a condition linked to the ongoing obesity pandemic, is rapidly increasing worldwide. In turn, its multifactorial etiology is consistently associated with low dietary quality. Changing dietary macronutrient and phytochemical quality via incorporating cooked common bean into an obesogenic diet formulation has measurable health benefits on the occurrence of both obesity and hepatic steatosis in C57BL/6 mice. Methods: A cohort of C57BL/6 mice were randomized into experimental diets containing multiple dietary concentrations of common bean. The primary endpoint of this study was comparing metabolomic analyses from liver and plasma of different treatment groups. Additionally, RNA sequencing and protein expression analysis via nanocapillary immunoelectrophoresis were used to elucidate signaling mediators involved. Results: Herein, global metabolomic profiling of liver and plasma identified sphingolipids as a lipid subcategory on which bean consumption exerted significant effects. Of note, C16 and C18 ceramides were significantly decreased in bean-fed animals. Hepatic RNAseq data revealed patterns of transcript expression of genes involved in sphingolipid metabolism that were consistent with metabolite profiles. Conclusions: Bean incorporation into an otherwise obesogenic diet induces effects on synthesis, biotransformation, and degradation of sphingolipids that inhibit the accumulation of ceramide species that exert pathological activity. These effects are consistent with a mechanistic role for altered sphingolipid metabolism in explaining how bean inhibits the development of MASLD.
... Lentils have become a symbol of sustainable and nutritious eating practices, addressing various aspects of dietary needs and broader health and environmental concerns (Didinger and Thompson 2020). Lentils have shaped contemporary dietary patterns as a staple food in many cuisines worldwide. ...
Lentil milk–based soft cheese (LBC) is one of the emerging partial substitutes for animal milk‐based cheese. With time, more people want to reduce their meat and dairy intake for ethical, environmental, and chronic health–related concerns. This study focused on the formulation of LBC using milk extracted from green gram (S1 (6.5 g) of proteins), red gram (S2 (5 g) proteins), and black gram (S3 (3.5 g) proteins). All formulated LBC samples were investigated by determining proximate analysis, syneresis, viscosity, texture, color change, storage time, microbial count, and sensory attributes to evaluate the quality during 15 days of storage. The results reported that pH levels decreased for both S1 and S3, while S2 showed an increasing trend from Day 1 to Day 15. Viscosity and syneresis increased from Days 1 to 15 in S1, S2, and S3. Moreover, assessment of storage stability showed significant changes (p < 0.05) in the microbial count for S1 (7.89–4.98 CFU/mL), S2 (2.88–9.68 CFU/mL), and S3 (1.39–7.09 CFU/mL) from Day 1 to Day 15. The puncture force test reported that S1 showed a decreasing trend while S2 and S3 showed an increasing trend. The color attributes also showed a rising trend across all LBC samples. For sensory evaluation, LBC prepared using green gram showed the highest scores, particularly in appearance, texture, and color. Overall findings concluded the potential of lentil milk as a suitable ingredient for plant‐based soft cheese production, offering a new nutritious option for consumers with dietary preferences or restrictions.
... Pulses such as lentil, peas, beans, chickpea and dry soybean are an excellent dietary choice for smart and responsible global citizens due to their numerous good effects on both human and environmental health. Pulses are also reasonably priced and shelf-stable (Didinger, 2020). Despite the enormous yield potential, yield of pulses in Pakistan is quite low when compared to potential and yields in many other countries. ...
Major source of vegetable protein are pulses. Demand of pulses is increasing day by day due to
increase in population. Year 2016 was declared as the “Year of Pulses” by the United Nations to
increase the awareness about the importance of pulses. Consumption of pulses have been increased
steadily and import of pulses have been increased in recent years. As compared to other crops prices
of pulses are very high. Although, pulses are in demand and currently Pakistan importing pulses to
fulfill the demand. Specific end goal is to find out the reasons, why farmers are not considering the
importance of pulses cultivation. Study was conducted in tehsil Faisalabad (Sadar). From Faisalabad
(Sadar) 4 villages were selected conveniently by keeping in view time and resources. In selected
villages there were 712 farmers. Sample size had been calculated by using online website
(www.surveysystem.com) keeping confidence level 95% and confidence interval 8 which is 124.
Proportionate random sampling was used for the selection of respondents. Sample was drawn by
using www.randomizer.org. The data were collected through interview schedule. Statistical Package
for Social Sciences (SPSS) was used for data analysis. Farmers said pulses are beneficial crop with
mean value 2.24. According to respondents’ pulses are beneficial for soil its mean value was 3.85.
Respondents have good knowledge about post-harvest handling of pulses crops with mean value
2.87. At mean value 4.03 respondents get information from fellow farmers. Many respondents get
agricultural information from pesticide agents their mean value was 3.80. Middleman monopoly is
a hindering factor in pulses cultivation its mean value was 4.32. Due to less agricultural land holding
respondents do not grow pulses they just grow major crops such as wheat, rice, maize and vegetables
to earn more profit. Findings of the study suggested more extension education campaigns should be
launched, provision of machinery on subsidy, availability of inputs at subsidized rates on equality
basis, provision of certified seed on equality basis from agriculture department, extension staff
should be trained in latest production technology of pulses. Respondents pointed out a desire for the
government to set adequate pulses prices so that they may grow pulses.
Keywords: Pulses, Perception, Demand, Trends of Pulses, Pulses Production
... In the context of sustainable eating, dietary choices are influenced by numerous factors, including cultural background, social norms, attitudes, motivations, taste preferences, and educational level (Henn et al., 2022;Jallinoja et al., 2016;Onwezen et al., 2021). Understanding consumer characteristics aids in promoting sustainable dietary choices and reducing environmental impacts (Didinger & Thompson, 2020). Nevertheless, as far as our knowledge extends, no sensory consumer study has investigated how consumer attributes influence the liking of different faba bean ingredients. ...
... Despite their remarkable nutritional content [2] and environmentally friendly cultivation practices [3], the global per capita legume consumption has remained stagnant for the past three decades, hovering at a mere 21 g per day [4]. Several factors contribute to this limited uptake, including lengthy cooking times, an unappealing taste, proteins with low digestibility, gastrointestinal issues [5], and a notable presence of anti-nutrients, such as phytic acid, tannins, enzyme inhibitors, and oligosaccharides that induce flatulence [6][7][8]. Additionally, such a process not only yielded a greater availability of absorbable molecules from the indigestible proteins in legumes, as revealed by the increased levels of free amino acids in malted pulses [29], but also enhanced the cooking and nutritional characteristics of malted chickpeas [30] and beans [31]. Additionally, dehulled malted pulse flour was utilized to create fresh egg pasta with a high raw protein content (20-24 g/100 g), low phytate levels (0.6-0.8 g/100 g), and an in vitro glycemic index (GI) of 28-41%, devoid of flatulence-inducing oligosaccharides [18,32]. ...
Three representative pulses from the Latium region of Italy (namely, Solco Dritto chickpeas, SDC, Gradoli Purgatory beans, GPB, and Onano lentils, OL) underwent malting to reduce their anti-nutrient content, such as phytic acid and flatulence-inducing oligosaccharides. This initiative targets the current low per capita consumption of pulses. Employing Life Cycle Analysis, their environmental impact was assessed, revealing an overall carbon footprint of 2.8 or 3.0 kg CO2e per kg of malted (M) and decorticated (D) SDCs or GPBs and OLs, respectively. The Overall Weighted Sustainability scores (OWSS) complying with the Product Environmental Footprint method ranged from 298 ± 30 to 410 ± 40 or 731 ± 113 µPt/kg for malted and decorticated SDCs, OLs, or GPBs, indicating an increase from 13% to 17% compared to untreated dry seeds. Land use impact (LU) was a dominant factor, contributing 31% or 42% to the OWSS for MDSDCs or MDOLs, respectively. In MDGPBs, LU constituted 18% of the OWSS, but it was overshadowed by the impact of water use arising from bean irrigation, accounting for approximately 52% of the OWSS. This underscores the agricultural phase’s pivotal role in evaluating environmental impact. The climate change impact category (CC) was the second-largest contributor, ranging from 28% (MDSDCs) to 22% (MDOLs), and ranking as the third contributor with 12% of the OWSS for MDGPBs. Mitigation should prioritize the primary impact from the agricultural phase, emphasizing land and water utilization. Selecting drought-tolerant bean varieties could significantly reduce OWSSs. To mitigate climate change impact, actions include optimizing electricity consumption during malting, transitioning to photovoltaic electricity, upgrading transport vehicles, and optimizing pulse cooking with energy-efficient appliances. These efforts, aligning with sustainability goals, may encourage the use of malted and decorticated pulses in gluten-free, low fat, α-oligosaccharide, and phytate-specific food products for celiac, diabetic, and hyperlipidemic patients. Overall, this comprehensive approach addresses environmental concerns, supports sustainable practices, and fosters innovation in pulse utilization for improved dietary choices.
... Several barriers and facilitators towards pulse consumption were found. Many of these have been reported previously (3,(20)(21)(22)(23)(24)(25)(26) , and many of these barriers and facilitators are also found in relation to the consumption of other healthy and sustainable foods (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49) . Enjoyment, sensory properties, and health benefits journals.cambridge.org/jns are commonly reported as predictors of healthy sustainable food consumption (36)(37)(38)(39)(40)(41)(42)(44)(45)(46)(47)(48)(49) , and personal and external influences are also well recognised (42,46,47) . ...
... As facilitators of current consumption, the low cost, low wastage, and easy storage of pulses were recognised, and this has been suggested elsewhere (25,26) . Some participants also recognised the ease and convenience with which pulses could be used, but others suggested difficulties that pulses are inconvenient or time-consuming to prepare, that they lack sufficient knowledge to cook pulses, and that they lack the necessary skills and confidence. ...
... Related to this, some participants also expressed concerns that it may not be appropriate to incorporate pulses into all dishes or into their existing diet, either now or in the future. Participants recognised the versatility of pulses, i.e. that they could be used in many different dishes, and this has again been suggested elsewhere (20,26) , but participants also suggested that pulses couldn't necessarily substitute for other food items, such as animal products or vegetables. The idea that pulses may play a unique role in the dishes that include them, as a vegetable, a protein source or a carbohydrate source is interesting, but may present both an advantage and a challenge to increasing consumption (5,21,25) . ...
Pulses are a healthy, sustainable, low cost food, but consumption levels are low for a variety of reasons, including practical and cooking concerns. This work aimed to explore barriers and facilitators towards pulse consumption and increasing consumption, and the potential value of cooking suggestions and recipes for changing these perceptions. Two qualitative studies were undertaken. In Study 1, 21 participants (10 males, 11 females, of a range of ages, cooking responsibilities, and experiences with pulses) were interviewed both before and after receiving cooking suggestions and recipes. In Study 2, 12 participants (2 males, 10 females, as above) were interviewed once after trying recipes. Interviews were audio-recorded, transcribed, and analysed using thematic analysis. Seven themes described barriers and facilitators towards pulse consumption: ‘Enjoyment and Sensory properties’; ‘Benefits and Recommendations’; ‘Practical Concerns’; ‘Cooking Concerns’; ‘Compatibility with current diet’; ‘Personal Influences’; and ‘External Influences’. Some similar themes also referred to increasing consumption: ‘Willingness’; ‘Awareness, Knowledge of Benefits’; ‘Knowledge of Cooking and Practical Concerns’; and ‘Compatibility with current diet’. Cooking suggestions and recipe use resulted in themes on ‘Awareness’; ‘Willingness, Trying New Things’; ‘Small Changes’; and facilitators associated with ‘Enjoyment, Sensory Properties, Practical Concerns, Benefits’ and ‘Knowledge, Cooking Ideas and Confidence, Incorporation, Cooking Solutions’. Barriers related to ‘Risk and Preconceptions’; ‘Awareness, but’ inaction and additional considerations were also found. Our findings demonstrate a positive role for pulse consumption for increased experience, familiarity, and confidence with preparing, cooking, and consuming these healthy and sustainable foods.
... It was observed that the purchase of processed foods, snacks, junk and ready-toeat has increased during (Bin et al., 2020;Ammar et al., 2020). However, a group of consumers increased their preferences for organic foods, legumes, seafood, fruits and vegetables (Di Renzo et al., 2021;Didinger & Thompson, 2020). Health prioritization has affected food purchasing patterns, and the perception of physical shopping as a risk led many people to quickly switch to online shopping (Fanelli, 2021;Izzo et al., 2021). ...
COVID-19 pandemic changed our life. Though isolation and confinement help to reduce the spread of disease, remaining isolated for long periods brings negative consequences on mental health. This study describes the impact on dietary habits and emotional states of Peruvian population produced during COVID-19 quarantine. A nationwide survey containing multiple choice questions related to the types of diets and social states of Peruvian citizens was carried out. It was found that consumption of food like beans and legumes increased, while seafood and sauces decreased. Additionally, using emojis allowed those surveyed to easily and intuitively express their emotional state on delivery services and their feelings when eating foods. The most commonly used emojis were: crazy or fun face, face which enjoys food, and face with protective mask. Also, people reported not eating in excess and feeling happy about the recuperation of the environment, however, still worried about the increase in prices. Concurrently, the use of electronic devices, fear of losing one’s job, and fear of contracting the virus increased by 76%, 51%, and 54%, respectively. Moreover, 56% of the population saw a lower rate of physical activity as a consequence of stress and emotional issues. Received: 08 August 2023 / Accepted: 14 December 2023 / Published: 5 January 2024
... In response, measures were sought to address these problems, one of which points to the trend in meat consumption, which can vary by country, socioeconomic factors, cultural factors, among others. The arrival of COVID-19 generated economic and social consequences and changes in people's lifestyles [5], for example, modification of dietary habits and a preference for healthier foods, preferably from plant sources [6,7]. This new style refers to the trend of leading a healthy life, which continues to grow steadily, due to its importance for people's health [8]. ...
