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New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health

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Resumo:There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow's milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of minerals. In addition to being highly digestible, lupin and chickpea beverages have anti-inflammatory and anti-carcinogenic potential evaluated through the inhibition of metalloproteinase MMP-9.
Autores principais:Duarte, Carla Margarida
Outros Autores:Mota, Joana; Assunção, Ricardo; Martins, Carla; Ribeiro, Ana Cristina; Lima, Ana; Raymundo, Anabela; Nunes, Maria Cristiana; Ferreira, Ricardo Boavida; Sousa, Isabel
Assunto:Bioaccessibility Bioactivity Chickpea Digestibility Lupin Non-Dairy Beverages Pulses
Ano:2022
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Nacional de Saúde Doutor Ricardo Jorge
Idioma:inglês
Origem:Repositório Científico do Instituto Nacional de Saúde

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