2. MoistureMoisture ProteinProtein FatFat MineralsMinerals CrudeCrude
fibrefibre
Carbo-Carbo-
hydratehydrate
------------------------ g -------------------------------------------- g --------------------
BengalgramBengalgram 9.89.8 17.117.1 5.35.3 3.03.0 3.93.9 60.960.9
Black gramBlack gram 10.910.9 24.024.0 1.41.4 3.23.2 0.90.9 59.659.6
Field beanField bean 9.69.6 24.924.9 0.80.8 3.23.2 1.41.4 60.160.1
Green gramGreen gram 10.410.4 24.024.0 1.31.3 3.53.5 4.14.1 56.756.7
Horse gramHorse gram 11.811.8 22.022.0 0.50.5 3.23.2 5.35.3 57.257.2
LentilsLentils 12.412.4 25.125.1 0.70.7 2.12.1 0.70.7 59.059.0
Moth beansMoth beans 10.810.8 23.623.6 1.11.1 3.53.5 4.54.5 56.556.5
PeasPeas 16.016.0 19.719.7 1.11.1 2.22.2 4.54.5 56.556.5
RajmahRajmah 12.012.0 22.922.9 1.31.3 3.23.2 4.84.8 60.660.6
Redgram dhalRedgram dhal 13.413.4 22.322.3 1.71.7 3.53.5 1.51.5 57.657.6
Soya beanSoya bean 8.18.1 43.243.2 19.519.5 4.64.6 3.73.7 20.920.9
Proximate composition of Indian pulse
NVIF 1989

3. Antinutritional factors or bioactiveAntinutritional factors or bioactive
substances?substances?
Enzyme inhibitorsEnzyme inhibitors
LectinsLectins
PhytatesPhytates
OxalatesOxalates
Phenolic compoundsPhenolic compounds
SaponinSaponin
ΑΑ - galactosidase- galactosidase
Other substancesOther substances

4. Enzyme inhibitorsEnzyme inhibitors
Action of protease inhibitorAction of protease inhibitor
Trypsin inactivatedTrypsin inactivated
Release cholecystokinin (CCK)Release cholecystokinin (CCK)
CCK stimulates pancrease acinar cellsCCK stimulates pancrease acinar cells
Loss of sulphur containing amino acidsLoss of sulphur containing amino acids
Depression in growth, pancreatic hypertrophy/hyperplasia and carcinogenicDepression in growth, pancreatic hypertrophy/hyperplasia and carcinogenic
effecteffect

5. E. Guilamon et al. J Food Chemistry: 107 (2008) 68-74
TIU/mg sample in different cultivars of Cicer aruetinum, Phaseolus vulgaris,
Lens culinaris, Lathyrus spp., Vicia faba, Pisum sativum,
Glycine max & Lupinus spp.

6. Trypsin inhibitor activity* in main grain legumes speciesTrypsin inhibitor activity* in main grain legumes species
TIU units/mgTIU units/mg
DmDm
TIA/gTIA/g mg/gmg/g U/g DMU/g DM AmylaseAmylase
inhibitorinhibitor
activityactivity
(U/g)‡(U/g)‡
Phaseollus vulgarisPhaseollus vulgaris 9.69.6 0.4250.425
Lens esculentaLens esculenta 8.48.4 0.1780.178
Cicer arietinumCicer arietinum 1-151-15
Pisum sativumPisum sativum 5.4 - 7.85.4 - 7.8 4.4 – 12.54.4 – 12.5 2700 - 117002700 - 11700 14 – 8014 – 80
Vicia fabaVicia faba 6.76.7
Lupinus albusLupinus albus <1<1
Glycine maxGlycine max 0.4150.415
* Liener (1976), Melcion & Valdebouze (1977), Viroben (1979), Gueguen et al. (1980), Valdebouze et al. (1980), Ekpenyoung & Borchers (1981),
Bertrand et al. (1982), Lacassagne et al. (1988), Huisman (1990), Jondreville et al. (1992), Zdunczyk et al. (1997), Chrenkova et al. (2001),
Smulikowska et al. (2001).

7. Benefits of trypsin inhibitorBenefits of trypsin inhibitor
• Kunitz & Bowman-BirkKunitz & Bowman-Birk
• Bowman Birk effective in preventing or suppressingBowman Birk effective in preventing or suppressing
carcinogen induced transformation in vitrocarcinogen induced transformation in vitro
• Bowman-Birk achieved investigation drug status from theBowman-Birk achieved investigation drug status from the
US FDA in 1992US FDA in 1992
• Protease inhibitors shown to suppress the malignantProtease inhibitors shown to suppress the malignant
transformation of cells induced by different carcinogenstransformation of cells induced by different carcinogens
in vitroin vitro
• Protease inhibitors may act by several mechanisms butProtease inhibitors may act by several mechanisms but
their precise target is still unknowntheir precise target is still unknown

8. LectinsLectins
• Plant lectins are unique group of proteins andPlant lectins are unique group of proteins and
glycoproteins with potent biological activityglycoproteins with potent biological activity
• Dietary lectin is of significance as many lectinsDietary lectin is of significance as many lectins
resist digestion, survive gut passage and bindsresist digestion, survive gut passage and binds
to gastrointestinal cells and /or enter theto gastrointestinal cells and /or enter the
circulation intact maintaining full biologicalcirculation intact maintaining full biological
activityactivity
• Lectins are found in most plant foods but grainLectins are found in most plant foods but grain
legumes are the main source of lectin in humanlegumes are the main source of lectin in human
dietsdiets

9. Grain legumes devoid of Hemagglutinating activityGrain legumes devoid of Hemagglutinating activity
against rat, rabbit, monkey and human A, B and Oagainst rat, rabbit, monkey and human A, B and O
erythrocyteerythrocyte
Pigeon pea: 11535Pigeon pea: 11535
Pigeon pea: 11563Pigeon pea: 11563
Pigeon pea: 7035Pigeon pea: 7035
Pigeon pea: 7119Pigeon pea: 7119
Chickpea: ICCC3Chickpea: ICCC3
Chickpea: ICCC4Chickpea: ICCC4
Chickpea: ICCC5Chickpea: ICCC5
Chickpea: ICCC9Chickpea: ICCC9
Greengram – 1Greengram – 1
Greengram – 2Greengram – 2
Greengram – 3Greengram – 3
Greengram – 4Greengram – 4

10. VarietyVariety ERYTHROCYTESERYTHROCYTES
RabbitRabbit RatRat MonkeyMonkey
4 ± 24 ± 200
CC 18 ±218 ±2oo
CC 37±237±200
CC 4 ± 24 ± 200
CC 18 ±218 ±2oo
CC 37±237±200
CC 4 ± 24 ± 200
CC 18 ±218 ±2oo
CC 37±237±200
CC
Soyabean ankurSoyabean ankur 363.14363.14 363.14363.14 363.14363.14 NilNil NilNil NilNil NilNil NilNil NilNil
Soyabean blackSoyabean black 181.85181.85 45.3945.39 22.6922.69 NilNil NilNil NilNil NilNil NilNil NilNil
Soyabean PunjabSoyabean Punjab 3.443.44 3.443.44 3.443.44 NilNil NilNil NilNil NilNil NilNil NilNil
Soyabean bragSoyabean brag 117.18117.18 58.5058.50 29.2529.25 NilNil NilNil NilNil NilNil NilNil NilNil
Groundnut-5175Groundnut-5175 11.3411.34 2.832.83 NilNil NilNil NilNil NilNil NilNil NilNil NilNil
Groundnut-7348Groundnut-7348 9.159.15 2.282.28 NilNil NilNil NilNil NilNil NilNil NilNil NilNil
Groundnut-799Groundnut-799 11.3411.34 NilNil NilNil NilNil NilNil NilNil NilNil NilNil NilNil
Groundnut-3.39Groundnut-3.39 4.414.41 NilNil NilNil NilNil NilNil NilNil NilNil NilNil NilNil
Kesari dal IARIKesari dal IARI
P.24P.24
31.2131.21 63.6663.66 31.2431.24 7.807.80 3.903.90 3.903.90 15.6015.60 15.6015.60 15.6015.60
Kesari dal LSD-3Kesari dal LSD-3 38.3238.32 76.6476.64 76.6476.64 2.392.39 4.794.79 4.794.79 19.1619.16 19.1619.16 19.1619.16
Kesari dal LSD-1Kesari dal LSD-1 79.8579.85 79.8579.85 79.8579.85 4.994.99 39.9539.95 9.989.98 19.9619.96 19.9619.96 9.989.98
Kesari dalKesari dal 33.2633.26 33.2633.26 67.3667.36 16.8416.84 4.214.21 4.214.21 8.428.42 8.428.42 4.214.21
Blackgram-1Blackgram-1 NilNil NilNil 8.698.69 NilNil NilNil NilNil NilNil NilNil NilNil
Blackgram-2Blackgram-2 NilNil NilNil 9.089.08 NilNil NilNil NilNil NilNil NilNil NilNil
Blackgram-3Blackgram-3 NilNil NilNil 4.764.76 NilNil NilNil NilNil NilNil NilNil NilNil
Blackgram-4Blackgram-4 NilNil NilNil 8.608.60 NilNil NilNil NilNil NilNil NilNil NilNil
White kidneybeanWhite kidneybean 97.6897.68 97.6897.68 48.7748.77 12.1912.19 24.3824.38 12.1812.18 195.04195.04 195.04195.04 195.05195.05
Red kidneybeanRed kidneybean 53.8753.87 53.8753.87 26.9326.93 13.4613.46 26.9326.93 13.4613.46 215.48215.48 215.48215.48 215.48215.48
Vicia sativaVicia sativa 12.5012.50 12.5012.50 12.5012.50 0.15620.1562 0.15620.1562 NilNil 0.15620.1562 0.15620.1562 0.15620.1562
Hemmagglutinating activity (units/mg protein) in food grains
Radha ayyagiri 1988

11. SlSl
..
NN
oo
VarietyVariety
ERYTHROCYTESERYTHROCYTES
Blood group ABlood group A Blood group BBlood group B Blood group OBlood group O
4±24±200
CC 18±218±2oo
CC
37±237±200
CC 4±24±200
CC 18±218±2oo
CC
37±237±200
CC
4±24±200
CC 18±218±2oo
CC 37±237±200
CC
11 Soyabean ankurSoyabean ankur 11.2611.26 NilNil NilNil NilNil NilNil NilNil NilNil NilNil NilNil
22 Kesari dal LSD-3Kesari dal LSD-3 9.549.54 9.549.54 4.194.19 19.1619.16 9.549.54 9.549.54 19.1619.16 9.549.54 2.3952.395
33 Kesari dal IARIKesari dal IARI
P.24P.24
15.6015.60 15.6015.60 3.903.90 31.2131.21 15.6015.60 15.615.6
00
15.6015.60 7.807.80 3.903.90
44 White kidneybeanWhite kidneybean 24.3824.38 24.3824.38 48.7648.76 24.3824.38 24.3824.38 48.748.7
66
24.3824.38 24.3824.38 48.7648.76
55 Red kidneybeanRed kidneybean 26.9326.93 53.8753.87 53.8753.87 53.8753.87 5.875.87 53.853.8
77
53.8753.87 53.8753.87 53.8753.87
66 Vicia sativaVicia sativa 1.561.56 12.5012.50 1.561.56 12.5012.50 1.561.56 0.780.78 0.780.78 1.561.56 0.780.78
77 GoabeanGoabean 35.5035.50 35.5035.50 8.888.88 35.5035.50 35.5035.50 35.535.5
00
35.5035.50 35.5035.50 35.5035.50
Radha ayyagiri 1988

12. CaCa PP FeFe ZnZn CuCu MgMg
----------------------------------------
mg/100g---------------------------------------mg/100g---------------------------------------
BengalBengal gramgram 202202 212212 4.64.6 3.13.1 1.181.18 119119
Black gramBlack gram 154154 385385 3.83.8 3.03.0 0.90.9 130130
Field beanField bean 6060 433433 2.72.7
Green gramGreen gram 124124 326326 4.44.4 3.03.0 0.40.4 127127
Horse gramHorse gram 287287 311311 6.76.7 2.82.8 1.811.81 156156
LentilsLentils 6969 293293 7.67.6 2.82.8 1.871.87 8080
Moth beansMoth beans 202202 230230 9.59.5 -- 0.850.85 225225
PeasPeas 7575 298298 7.17.1 2.32.3 1.31.3 100100
RajmahRajmah 260260 410410 5.15.1 4.54.5 1.451.45 184184
Redgram dhalRedgram dhal 7373 304304 2.72.7 0.90.9 1.21.2 9090
Soya beanSoya bean 240240 690690 10.410.4 4.44.4 1.41.4 238238
Mineral content of Indian pulse
NVIF 1989

13. Phytate:Phytate: 1,2,3,4,5,6, hexakis dihydrogen phosphate1,2,3,4,5,6, hexakis dihydrogen phosphate
(IP6)(IP6)
O
H
OH
OO P
H
OH
O
OO P
H
O
O
OO P
H
O
O
OO P
H
O
O
OO P
O
H
HO
OO P
+
+
O
H
OH
OO P
H
OH
O
OO P
H
O
O
OO P
H
O
O
OO P
H
O
O
OO P
O
H
HO
OO P
Ca
Zn
+
+
Zn
+
+
Zn
Phytic acid Phytic acid chelate

14. Phytin PPhytin P Phytin phosphorus asPhytin phosphorus as
% of Total% of Total
PhosphorusPhosphorus
mg/100gmg/100g
gram (whole)gram (whole) 158158 5151
gram (dhal)gram (dhal) 133133 4040
gram (roastedgram (roasted
dehusked)dehusked)
159159 4747
Black gram (dhal)Black gram (dhal) 169169 4343
Cow peaCow pea 185185 4545
Field beanField bean 248248 5757
Green gram (whole)Green gram (whole) 148148 4646
Green gram (Dhal)Green gram (Dhal) 209209 5252
Horse gramHorse gram 114114 3737
Khesari (dhal)Khesari (dhal) 168168 3131
LentilLentil 100100 3434
Moth beansMoth beans 2525 1111
PeasPeas 135135 4545
Phytin phosphorus in Grains, Legumes
NVIF 1989

15. OxalatesOxalates
• Oxalate is common constituent of plants andOxalate is common constituent of plants and
depending upon the species oxalatedepending upon the species oxalate
accumulates primarily as soluble oxalate oraccumulates primarily as soluble oxalate or
insoluble calcium oxalates or in combination ofinsoluble calcium oxalates or in combination of
these two formsthese two forms
• Oxalic acid impairs calcium absorption which isOxalic acid impairs calcium absorption which is
inversely proportional to the oxalate content.inversely proportional to the oxalate content.
• Oxalate in plant foods can have a negativeOxalate in plant foods can have a negative
impact on human health by acting as animpact on human health by acting as an
antinutrient in CaOx kidney stone formationantinutrient in CaOx kidney stone formation
which is on the rise in humans. The adversewhich is on the rise in humans. The adverse
effect is more if the Ox:Ca ratio is exceed 9:4effect is more if the Ox:Ca ratio is exceed 9:4

16. SolubleSoluble InsolubleInsoluble TotalTotal
BengalgramBengalgram 22 44 66
Cow peaCow pea 88 1111 1919
Field beanField bean 55 88 1313
Green gramGreen gram 88 1414 2222
Horse gramHorse gram 6161 387387 448448
KhesariKhesari 2626 158158 184184
LentilLentil 1111 2121 3232
PeanutsPeanuts 104104 1919 123123
RajmahRajmah 1818 5757 7575
SoybeanSoybean 2828 182182 210210
Oxalate content in Indian Grain Legumes
mg/100g

17. Oxalate content in 11 soybean cultivarsOxalate content in 11 soybean cultivars
Line/sample nameLine/sample name OxalateOxalate
mg/g dry weightmg/g dry weight
InsolubleInsoluble solublesoluble TotalTotal
ClarkClark 12.712.7 2.12.1 14.814.8
VerdeVerde 4.84.8 1.91.9 6.76.7
WilliamWilliam 9.99.9 1.61.6 11.511.5
MinsoyMinsoy 9.09.0 1.41.4 10.410.4
Cutler 71Cutler 71 13.613.6 2.42.4 16.016.0
BSR 101BSR 101 10.510.5 2.72.7 13021302
HarkHark 8.38.3 1.51.5 9.89.8
HarosoyHarosoy 9.69.6 1.71.7 11.311.3
L95-1573 (1998)L95-1573 (1998) 16.516.5 3.03.0 19.519.5
L95-1573 (1999)L95-1573 (1999) 18.218.2 2.12.1 20.320.3
L95-1409 (1998)L95-1409 (1998) 19.719.7 2.82.8 22.522.5
L95-1409 (1999)L95-1409 (1999) 18.418.4 2.02.0 20.420.4
L95-1116 (1998)L95-1116 (1998) 32.232.2 2.82.8 35.035.0
L95-1116 (1998)L95-1116 (1998) 17.917.9 1.61.6 19.519.5
Linda massey et al 2001

18. SaponinsSaponins
• Saponins are glycoside compound of a lipid soluble aglycone consistingSaponins are glycoside compound of a lipid soluble aglycone consisting
of a sterol or more commonly a triterpenoid structure attached to waterof a sterol or more commonly a triterpenoid structure attached to water
soluble sugar residues that differ in their type and amount.soluble sugar residues that differ in their type and amount.
• Saponins are commonly found in legumes and many types of saponinSaponins are commonly found in legumes and many types of saponin
can be present in the same beancan be present in the same bean
• They confer bitter taste on foodsThey confer bitter taste on foods
• Among the naturally occuring compounds of grain legumes saponins areAmong the naturally occuring compounds of grain legumes saponins are
attracting considerabale interest as a result of their diverse propertiesattracting considerabale interest as a result of their diverse properties
both deleterious and beneficialboth deleterious and beneficial
• The behavioural properties of the saponins are related to certainThe behavioural properties of the saponins are related to certain
saponin structures rather than to all members of this familysaponin structures rather than to all members of this family
• Saponins have been most extensively studied for theirSaponins have been most extensively studied for their
hypocholesterolaemic effecthypocholesterolaemic effect
• Diet containing 300 – 500 mg/day of saponin can reduce plasmaDiet containing 300 – 500 mg/day of saponin can reduce plasma
cholesterol by 16 – 24%cholesterol by 16 – 24%

19. Saponin contentSaponin content
g/100gg/100g
BengalgramBengalgram 5.65.6
SoyabeanSoyabean 4.34.3
Navy beanNavy bean 2.12.1
Green gramGreen gram 1.31.3
Red kidney beansRed kidney beans 1.61.6
LentilsLentils 0.370.37
Vicia fabaVicia faba 0.430.43
BroadbeansBroadbeans 0.350.35
Green peasGreen peas 1.11.1
Lima BeanLima Bean 0.110.11
Haricot beansHaricot beans 1.91.9
Saponin content of grain legumes
Fenwick & Oakenful 1983
J. Agric Fd Chem 34: 186-9

20. Saponin content of Chickpea and Lentil before and afterSaponin content of Chickpea and Lentil before and after
soaking plus cooking treatmentsoaking plus cooking treatment
Cultivar and treatmentCultivar and treatment Saponin content mg/Kg dry weightSaponin content mg/Kg dry weight
Soyasaponin ISoyasaponin I Soyasaponin VISoyasaponin VI TotalTotal
C. Arietinum FardonC. Arietinum Fardon
UnprocessedUnprocessed NDND 752752±±1414 752752±±1414
30 minutes of cooking30 minutes of cooking 407407±±1717 339339±±1313 746746±±2424
60 minutes of cooking60 minutes of cooking 513513±±1818 227227±±2121 740740±±3030
90 minutes of cooking90 minutes of cooking 585585±±1515 141141±±44 726726±±1313
120 minutes of cooking120 minutes of cooking 640640±±88 8383±±77 723723±±77
L. Culinaris Magda 20L. Culinaris Magda 20
UnprocessedUnprocessed NDND 703703±±1414 703703±±1414
30 minutes of cooking30 minutes of cooking 105105±±1111 319319±±99 424424±±1010
60 minutes of cooking60 minutes of cooking 176176±±1414 276276±±77 452452±±1212
90 minutes of cooking90 minutes of cooking 191191±±1010 228228±±1919 419419±±2929
120 minutes of cooking120 minutes of cooking 233233±±1111 200200±±1313 433433±±1212
Raquel GR et al 1996

21. Cyanogenetic glycosideCyanogenetic glycoside
PlantPlant HCN yield (mg/100g)HCN yield (mg/100g)
Lima beans ( Phaseolus lunatus) Fatal humanLima beans ( Phaseolus lunatus) Fatal human
poisoningpoisoning
210 – 312210 – 312
Lima beans Normal levelsLima beans Normal levels 15 – 1715 – 17
Black eyed pea ( Vigna sinensis)Black eyed pea ( Vigna sinensis) 2.12.1
Pea (Pisum sativum)Pea (Pisum sativum) 2.32.3
Kidney beans (phaseolus vulgaris)Kidney beans (phaseolus vulgaris) 2.02.0
Bengal gram (Cicer areitinum)Bengal gram (Cicer areitinum) 0.80.8
Red gram (Cajanus cajan)Red gram (Cajanus cajan) 0.50.5
CassavaCassava 250250
Linseed mealLinseed meal 113113
Leiner 1982

22. Phenolic compoundsPhenolic compounds
• Polyphenolic compounds are very widely distributed in the plant world and arePolyphenolic compounds are very widely distributed in the plant world and are
involved in protection mechanism against various bacterial fungal viral or chemicalinvolved in protection mechanism against various bacterial fungal viral or chemical
attacksattacks
• Phenolic acids are either derivatives of benzoic acid or of cinnamic acidPhenolic acids are either derivatives of benzoic acid or of cinnamic acid
• Among polyphenolic compounds flavonoids are the most commonly and widelyAmong polyphenolic compounds flavonoids are the most commonly and widely
distributed group of plant phenolics. They comprise more than 3000 compoundsdistributed group of plant phenolics. They comprise more than 3000 compounds
including anthocyans (255) isoflavonoides (630) and flavonols (1660) Their commonincluding anthocyans (255) isoflavonoides (630) and flavonols (1660) Their common
structure is diphenylpropanes (C6-C3-C6)structure is diphenylpropanes (C6-C3-C6)
• Among flavonoids isoflavones in which the ring B of the flavone molecule is attachedAmong flavonoids isoflavones in which the ring B of the flavone molecule is attached
to carbon3 of the heterocycle occur especially in legumes. Isoflavones andto carbon3 of the heterocycle occur especially in legumes. Isoflavones and
coumestrans are two classes of phytoestrogens of particular interest to human healthcoumestrans are two classes of phytoestrogens of particular interest to human health
• Tannins are compounds of intermediate to high molecular weight (upto 30000Da)Tannins are compounds of intermediate to high molecular weight (upto 30000Da)
which are hydroxylated and can form insoluble complexes with carbohydrates andwhich are hydroxylated and can form insoluble complexes with carbohydrates and
proteins. Tannins can be subdivided into two major groups – hydrolyzable andproteins. Tannins can be subdivided into two major groups – hydrolyzable and
condensed tanninscondensed tannins
• Lignans are a group of diphenolic compounds with dibenzylbutane skeletonLignans are a group of diphenolic compounds with dibenzylbutane skeleton
structures and characteristics similar to phyto -oestrogensstructures and characteristics similar to phyto -oestrogens

23. Main polyphenolic copmpounds found in grainMain polyphenolic copmpounds found in grain
legumeslegumes
Basic skeletonBasic skeleton ExamplesExamples
Phenoli acidsPhenoli acids C6 – C1C6 – C1 Gallic acid, syringicGallic acid, syringic
acidacid
Phenyl propanoidsPhenyl propanoids C6 – C3C6 – C3 Coumarins,Coumarins,
Hydroycinnamic acidsHydroycinnamic acids
( caffeic, ferulic,( caffeic, ferulic,
synapic)synapic)
FlavonoidsFlavonoids C6 – C3 – C6C6 – C3 – C6 Flavones (e.g. luteolin),Flavones (e.g. luteolin),
flavonols (eg quercetin,flavonols (eg quercetin,
kaemferol) flavanols,kaemferol) flavanols,
isoflavonoids (e.gisoflavonoids (e.g
genistein, daidzein)genistein, daidzein)
proanthocyanidins (orproanthocyanidins (or
condensed tannins)condensed tannins)
Lignans, neolignansLignans, neolignans (C6 – C3)2(C6 – C3)2 SecoisolariciresinolSecoisolariciresinol
LigninsLignins (C6 – C3)n(C6 – C3)n

24. Tannin content of grain legumesTannin content of grain legumes
Grain LegumeGrain Legume Tannin content mg/100 gTannin content mg/100 g
Cicer arietinumCicer arietinum
ChcikpeaChcikpea
80 - 27080 - 270
Vigna sinensisVigna sinensis
CowpeaCowpea
140 - 1020140 - 1020
Pisum sativum LPisum sativum L
PeaPea
60 – 35060 – 350
Pisum sativum LPisum sativum L
PeaPea
50 – 10550 – 105
Cajanus cajanCajanus cajan
PigeonpeaPigeonpea
38 – 17138 – 171
Psophocarpus tetragonolobusPsophocarpus tetragonolobus
Winged beansWinged beans
30 – 7530 – 75
Phaseolus vulgarisPhaseolus vulgaris
DrybeansDrybeans
30 – 12630 – 126
Vicia FabaVicia Faba
Faba beansFaba beans
50 - 24150 - 241
JAOAC Int 2005, 88, 967-987

25. Change in tannin content during germination of grainChange in tannin content during germination of grain
legumeslegumes
Grain legumeGrain legume Tannin contentTannin content
ungerminatedungerminated
(mg/100g DM)(mg/100g DM)
Germination timeGermination time Tannin degradationTannin degradation
(%)(%)
Canjanus cajanCanjanus cajan
PigeonpeaPigeonpea
11411141 22 6060
Cicer arietinumCicer arietinum
ChickpeaChickpea
165165 22 6060
Phaseolus mungoPhaseolus mungo
BlackgramBlackgram
836836 22 5050
Phaseolus aureasPhaseolus aureas
GreengramGreengram
612612 22 5050
Rao & Deosthale 1982

26. Polyphenol content of main grain legumesPolyphenol content of main grain legumes
Polyphenols**Polyphenols** PhaseolluPhaseollu
s vulgariss vulgaris
LensLens
esculentaesculenta
CicerCicer
arietinumarietinum
PisumPisum
sativumsativum
ViciaVicia
fabafaba
GlycineGlycine
maxmax
Total % DMTotal % DM 0.0 – 0.40.0 – 0.4 1.01.0 0.1 – 0.60.1 – 0.6 0.250.25 1.11.1
Phenolic acid % DMPhenolic acid % DM 0.001 – 0.0030.001 – 0.003
Tannins % DMTannins % DM 0.0 – 0.70.0 – 0.7 0.10.1 0.0 – 0.10.0 – 0.1 0.0 – 1.30.0 – 1.3 0.0 – 2.10.0 – 2.1
Isoflavones(mg/100g)Isoflavones(mg/100g) 1 - 71 - 7
Daidzein (mg/100g)Daidzein (mg/100g) 0.01 –0.01 –
0.040.04
0.00 –0.00 –
0.010.01
0.01 – 0.190.01 – 0.19 0.00 – 0.050.00 – 0.05 130 - 180130 - 180
Genistein (mg/100g)Genistein (mg/100g) 0.01 –0.01 –
0.520.52
0.01 –0.01 –
0.020.02
0.07 – 0.210.07 – 0.21 0.00- 0.050.00- 0.05 20 - 8520 - 85
Lignans (mg/100g)Lignans (mg/100g) 0.30.3 1.81.8 0.90.9
SecoisolariciresinolSecoisolariciresinol
(mg/100g)(mg/100g)
0.06 –0.06 –
0.150.15
0 - 0.010 - 0.01 0.010.01 0.00 – 0.010.00 – 0.01 0.01 –0.01 –
0.270.27
** Savage & Deo (1989), Longstaff & McNab (1991), Saini (1993), Zdunczky et al. (1997), Mazur (1998), Bingham et al
(1998), Bravo (1998), Horn-Ross et al. (2000), Liggins et al (2000), Carbonaro et al. (2001), Smulikowska et al. (2001).
††Savage & Deo (1989.)

27. ChlorogenicAcid-6.120
Caffeicacid-8.718
p-CoumaricAcid-13.315
Apigenin7-o-Neohesperidoside-29.613
Luteolin-59.428
Apigenin-71.656
AU
0.000
0.010
0.020
0.030
0.040
0.050
Minutes
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00

28. 6.117 Chlorogenic Acid
219.1
241.5
326.8
409.2 480.5 496.2 510.8 557.0
AU
0.00
0.02
0.04
8.717 Caffeic acid
217.9 323.2
408.0 468.4 493.8 531.5 553.4
AU
0.00
0.02
13.317 p-Coumaric Acid
226.2
308.9
368.3 393.5 440.5 508.4 537.5 565.5
AU
0.00
0.02
29.617 Apigenin 7-o-Neohesperidoside
207.4 268.6 324.4 341.1
401.9 420.0 482.9 513.2 536.3 557.0
AU
0.000
0.002
59.417 Luteolin
207.4
254.4 353.0
441.7 473.2 522.9 546.1
AU
0.000
0.010
71.650 Apigenin
207.4
267.4 338.7
423.6 473.2 509.6 540.0 563.1
AU
0.00
0.02
nm
250.00 300.00 350.00 400.00 450.00 500.00 550.00

29. 5.225
AU
0.00
0.02
0.04
0.06
0.08
0.10
0.12
0.14
0.16
0.18
0.20
0.22
0.24
0.26
Minutes
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00 90.00
Groundnut-catechin
5.217 Peak 1
201.5
279.3
AU
0.00
0.20
0.40
0.60
0.80
1.00
1.20
1.40
1.60
nm
300.00 400.00 500.00

30. α-galactosides: Antinutritional factors or functional ingredients

31. GenusGenus SpeciesSpecies RaffinoseRaffinose Verbas-Verbas-
cosecose
StachyosStachyos
ee
CiceritoCicerito
ll
AjugoseAjugose TotalTotal
PisumPisum SativumSativum 0.4-2.30.4-2.3 0-4.30-4.3 0.3-5.50.3-5.5 NDND NDND 2.3-9.62.3-9.6
LupinusLupinus albusalbus 0.3- 0.60.3- 0.6 ND-0.9ND-0.9 5.0-7.25.0-7.2 NDND 0.2-0.50.2-0.5 5.5-8.15.5-8.1
luteusluteus 0.5-.060.5-.06 2.8-3.52.8-3.5 6.1-8.66.1-8.6 NDND 0.6-4.60.6-4.6 11-11-
16.116.1
angustifoliusangustifolius 0.6-1.20.6-1.2 0.8-2.50.8-2.5 3.6-5.23.6-5.2 NDND 1.7-2.61.7-2.6 6.7-6.7-
11.511.5
MutabilisMutabilis 1.91.9 1.01.0 2.32.3 NDND 0.20.2 5.15.1
GlycineGlycine maxmax 1.0-2.01.0-2.0 ND-0.3ND-0.3 2.2-4.92.2-4.9 NDND NDND 6.0-8.06.0-8.0
PhaseolusPhaseolus vulgarisvulgaris 0.2-2.50.2-2.5 0.1-4.00.1-4.0 0.2-4.20.2-4.2 NDND NDND 0.4-8.00.4-8.0
LensLens culinarisculinaris 0.1-1.00.1-1.0 ND-6.4ND-6.4 1.1-4.01.1-4.0 0.2-2.10.2-2.1 NDND 1.8-7.51.8-7.5
CicerCicer arietinumarietinum ND-2.4ND-2.4 ND-4.5ND-4.5 0.4-2.60.4-2.6 1.2-3.11.2-3.1 NDND 2.0-7.62.0-7.6
ViciaVicia fabafaba 0.1-1.50.1-1.5 1.1-2.41.1-2.4 0.2-2.40.2-2.4 NDND NDND 1.0-4.51.0-4.5
α-Galactoside content (range as % dry matter) of grain Legumes
Cri Rev Fd Sci Nutr 2008, 40:301 - 316