Moisture Protein Fat Minerals

Crude
fibre
Carbo-
hydrate
------------------------ g --------------------
Bengalgram 9.8 17.1 5.3 3.0 3.9 60.9
Black gram 10.9 24.0 1.4 3.2 0.9 59.6
Field bean 9.6 24.9 0.8 3.2 1.4 60.1
Green gram 10.4 24.0 1.3 3.5 4.1 56.7
Horse gram 11.8 22.0 0.5 3.2 5.3 57.2
Lentils 12.4 25.1 0.7 2.1 0.7 59.0
Moth beans 10.8 23.6 1.1 3.5 4.5 56.5
Peas 16.0 19.7 1.1 2.2 4.5 56.5
Rajmah 12.0 22.9 1.3 3.2 4.8 60.6
Redgram dhal
13.4 22.3 1.7 3.5 1.5 57.6
Soya bean 8.1 43.2 19.5 4.6 3.7 20.9
Proximate composition of Indian pulse
NVIF 1989
Antinutritional factors or bioactive
substances?

Enzyme inhibitors
Lectins
Phytates
Oxalates
Phenolic compounds
Saponin
- galactosidase
Other substances



Enzyme inhibitors


Action of protease inhibitor


Trypsin inactivated


Release cholecystokinin (CCK)



CCK stimulates pancrease acinar cells


Loss of sulphur containing amino acids



Depression in growth, pancreatic hypertrophy/hyperplasia and carcinogenic
effect

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.
Trypsin inhibitor activity* in main grain legumes species
TIU units/mg
Dm
TIA/g mg/g U/g DM Amylase
inhibitor
activity
(U/g)
Phaseollus vulgaris 9.6 0.425
Lens esculenta 8.4 0.178
Cicer arietinum 1-15
Pisum sativum 5.4 - 7.8 4.4 12.5 2700 - 11700 14 80
Vicia faba 6.7
Lupinus albus <1
Glycine max 0.415
* 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).
Benefits of trypsin inhibitor
Kunitz & Bowman-Birk

Bowman Birk effective in preventing or suppressing
carcinogen induced transformation in vitro

Bowman-Birk achieved investigation drug status from the
US FDA in 1992

Protease inhibitors shown to suppress the malignant
transformation of cells induced by different carcinogens in
vitro

Protease inhibitors may act by several mechanisms but their
precise target is still unknown
Lectins
Plant lectins are unique group of proteins and
glycoproteins with potent biological activity

Dietary lectin is of significance as many lectins
resist digestion, survive gut passage and binds to
gastrointestinal cells and /or enter the circulation
intact maintaining full biological activity

Lectins are found in most plant foods but grain
legumes are the main source of lectin in human
diets



Grain legumes devoid of Hemagglutinating activity against
rat, rabbit, monkey and human A, B and O erythrocyte

Pigeon pea: 11535
Pigeon pea: 11563
Pigeon pea: 7035
Pigeon pea: 7119
Chickpea: ICCC3
Chickpea: ICCC4
Chickpea: ICCC5
Chickpea: ICCC9
Greengram 1
Greengram 2
Greengram 3
Greengram 4

Variety
ERYTHROCYTES
Rabbit Rat Monkey
4 2
0
C 18 2
o
C 372
0
C 4 2
0
C 18 2
o
C 372
0
C 4 2
0
C 18 2
o
C 372
0
C
Soyabean ankur 363.14 363.14 363.14 Nil Nil Nil Nil Nil Nil
Soyabean black 181.85 45.39 22.69 Nil Nil Nil Nil Nil Nil
Soyabean Punjab 3.44 3.44 3.44 Nil Nil Nil Nil Nil Nil
Soyabean brag 117.18 58.50 29.25 Nil Nil Nil Nil Nil Nil
Groundnut-5175 11.34 2.83 Nil Nil Nil Nil Nil Nil Nil
Groundnut-7348 9.15 2.28 Nil Nil Nil Nil Nil Nil Nil
Groundnut-799 11.34 Nil Nil Nil Nil Nil Nil Nil Nil
Groundnut-3.39 4.41 Nil Nil Nil Nil Nil Nil Nil Nil
Kesari dal IARI P.24 31.21 63.66 31.24 7.80 3.90 3.90 15.60 15.60 15.60
Kesari dal LSD-3 38.32 76.64 76.64 2.39 4.79 4.79 19.16 19.16 19.16
Kesari dal LSD-1 79.85 79.85 79.85 4.99 39.95 9.98 19.96 19.96 9.98
Kesari dal 33.26 33.26 67.36 16.84 4.21 4.21 8.42 8.42 4.21
Blackgram-1 Nil Nil 8.69 Nil Nil Nil Nil Nil Nil
Blackgram-2 Nil Nil 9.08 Nil Nil Nil Nil Nil Nil
Blackgram-3 Nil Nil 4.76 Nil Nil Nil Nil Nil Nil
Blackgram-4 Nil Nil 8.60 Nil Nil Nil Nil Nil Nil
White kidneybean 97.68 97.68 48.77 12.19 24.38 12.18 195.04 195.04 195.05
Red kidneybean 53.87 53.87 26.93 13.46 26.93 13.46 215.48 215.48 215.48
Vicia sativa 12.50 12.50 12.50 0.1562 0.1562 Nil 0.1562 0.1562 0.1562
Hemmagglutinating activity (units/mg protein) in food grains
Radha ayyagiri 1988

Sl.
N
o

Variety
ERYTHROCYTES
Blood group A Blood group B Blood group O
42
0
C 182
o
C 372
0
C 42
0
C 182
o
C 372
0
C
42
0
C 182
o
C 372
0
C
1
Soyabean ankur 11.26 Nil Nil Nil Nil Nil Nil Nil Nil
2
Kesari dal LSD-3 9.54 9.54 4.19 19.16 9.54 9.54 19.16 9.54 2.395
3
Kesari dal IARI
P.24
15.60 15.60 3.90 31.21 15.60 15.60 15.60 7.80 3.90
4
White kidneybean 24.38 24.38 48.76 24.38 24.38 48.76 24.38 24.38 48.76
5
Red kidneybean 26.93 53.87 53.87 53.87 5.87 53.87 53.87 53.87 53.87
6
Vicia sativa 1.56 12.50 1.56 12.50 1.56 0.78 0.78 1.56 0.78
7
Goabean 35.50 35.50 8.88 35.50 35.50 35.50 35.50 35.50 35.50
8
Horse gram-1 12.26 12.26 1.53 Nil Nil Nil Nil Nil Nil
9
Horse gram-2 7.69 3.84 0.961
5
Nil Nil Nil Nil Nil Nil
Radha ayyagiri 1988
Ca P Fe Zn Cu Mg
-------------------- mg/100g------------------------
---------------
Bengal gram 202 212 4.6 3.1 1.18 119
Black gram 154 385 3.8 3.0 0.9 130
Field bean 60 433 2.7
Green gram 124 326 4.4 3.0 0.4 127
Horse gram 287 311 6.7 2.8 1.81 156
Lentils 69 293 7.6 2.8 1.87 80
Moth beans 202 230 9.5 - 0.85 225
Peas 75 298 7.1 2.3 1.3 100
Rajmah 260 410 5.1 4.5 1.45 184
Redgram dhal
73 304 2.7 0.9 1.2 90
Soya bean 240 690 10.4 4.4 1.4 238
Mineral content of Indian pulse
NVIF 1989
Phytate: 1,2,3,4,5,6, hexakis dihydrogen phosphate
(IP6)
O
H
OH
O
O P
H
OH
O
O O P
H
O
O
O
O P
H
O
O
O O P
H
O
O
O O P
O
H
HO
O O P
+
+
O
H
OH
O O P
H
OH
O
O O P
H
O
O
O
O P
H
O
O
O O P
H
O
O
O O P
O
H
HO
O O P
Ca
Zn
+
+
Zn
+
+
Zn
Phytic acid
Phytic acid chelate
Phytin P Phytin phosphorus as
% of Total Phosphorus
mg/100g
gram (whole) 158 51
gram (dhal) 133 40
gram (roasted
dehusked)
159 47
Black gram (dhal) 169 43
Cow pea 185 45
Field bean 248 57
Green gram (whole) 148 46
Green gram (Dhal) 209 52
Horse gram 114 37
Khesari (dhal) 168 31
Lentil 100 34
Moth beans 25 11
Peas 135 45
Peas (roasted) 136 40
Red gram (dhal) 170 56
Phytin phosphorus in Grains, Legumes
NVIF 1989
Oxalates

Oxalate is common constituent of plants and
depending upon the species oxalate accumulates
primarily as soluble oxalate or insoluble calcium
oxalates or in combination of these two forms

Oxalic acid impairs calcium absorption which is
inversely proportional to the oxalate content.

Oxalate in plant foods can have a negative impact
on human health by acting as an antinutrient in
CaOx kidney stone formation which is on the rise
in humans. The adverse effect is more if the
Ox:Ca ratio is exceed 9:4


Soluble Insoluble Total
Bengalgram 2 4 6
Cow pea 8 11 19
Field bean 5 8 13
Green gram 8 14 22
Horse gram 61 387 448
Khesari 26 158 184
Lentil 11 21 32
Peanuts 104 19 123
Rajmah 18 57 75
Soybean 28 182 210
Oxalate content in Indian Grain Legumes
mg/100g
Oxalate content in 11 soybean cultivars
Line/sample name Oxalate
mg/g dry weight
Insoluble soluble Total
Clark 12.7 2.1 14.8
Verde 4.8 1.9 6.7
William 9.9 1.6 11.5
Minsoy 9.0 1.4 10.4
Cutler 71 13.6 2.4 16.0
BSR 101 10.5 2.7 1302
Hark 8.3 1.5 9.8
Harosoy 9.6 1.7 11.3
L95-1573 (1998) 16.5 3.0 19.5
L95-1573 (1999) 18.2 2.1 20.3
L95-1409 (1998) 19.7 2.8 22.5
L95-1409 (1999) 18.4 2.0 20.4
L95-1116 (1998) 32.2 2.8 35.0
L95-1116 (1998) 17.9 1.6 19.5
Linda massey et al 2001
Saponins

Saponins are glycoside compound of a lipid soluble aglycone consisting of
a sterol or more commonly a triterpenoid structure attached to water
soluble sugar residues that differ in their type and amount.

Saponins are commonly found in legumes and many types of saponin can
be present in the same bean

They confer bitter taste on foods

Among the naturally occuring compounds of grain legumes saponins are
attracting considerabale interest as a result of their diverse properties
both deleterious and beneficial

The behavioural properties of the saponins are related to certain saponin
structures rather than to all members of this family

Saponins have been most extensively studied for their
hypocholesterolaemic effect

Diet containing 300 500 mg/day of saponin can reduce plasma
cholesterol by 16 24%



Saponin content
g/100g
Bengalgram 5.6
Soyabean 4.3
Navy bean 2.1
Green gram 1.3
Red kidney beans 1.6
Lentils 0.37
Vicia faba 0.43
Broadbeans 0.35
Green peas 1.1
Lima Bean
0.11
Haricot beans 1.9
Saponin content of grain legumes
Fenwick & Oakenful 1983
J. Agric Fd Chem 34: 186-9
Saponin content of Chickpea and Lentil before and after
soaking plus cooking treatment
Cultivar and treatment Saponin content mg/Kg dry weight
Soyasaponin I Soyasaponin VI Total
C. Arietinum Fardon
Unprocessed ND 75214 75214
30 minutes of cooking 40717 33913 74624
60 minutes of cooking 51318 22721 74030
90 minutes of cooking 58515 1414 72613
120 minutes of cooking 6408 837 7237
L. Culinaris Magda 20
Unprocessed ND 70314 70314
30 minutes of cooking 10511 3199 42410
60 minutes of cooking 17614 2767 45212
90 minutes of cooking 19110 22819 41929
120 minutes of cooking 23311 20013 43312
Raquel GR et al 1996
Cyanogenetic glycoside
Plant HCN yield (mg/100g)
Lima beans ( Phaseolus lunatus) Fatal human
poisoning
210 312
Lima beans Normal levels 15 17
Black eyed pea ( Vigna sinensis) 2.1
Pea (Pisum sativum) 2.3
Kidney beans (phaseolus vulgaris) 2.0
Bengal gram (Cicer areitinum) 0.8
Red gram (Cajanus cajan) 0.5
Cassava 250
Linseed meal 113
Leiner 1982
Phenolic compounds


Polyphenolic compounds are very widely distributed in the plant world and are
involved in protection mechanism against various bacterial fungal viral or chemical
attacks

Phenolic acids are either derivatives of benzoic acid or of cinnamic acid

Among polyphenolic compounds flavonoids are the most commonly and widely
distributed group of plant phenolics. They comprise more than 3000 compounds
including anthocyans (255) isoflavonoides (630) and flavonols (1660) Their common
structure is diphenylpropanes (C6-C3-C6)

Among flavonoids isoflavones in which the ring B of the flavone molecule is attached
to carbon3 of the heterocycle occur especially in legumes. Isoflavones and
coumestrans are two classes of phytoestrogens of particular interest to human health

Tannins are compounds of intermediate to high molecular weight (upto 30000Da)
which are hydroxylated and can form insoluble complexes with carbohydrates and
proteins. Tannins can be subdivided into two major groups hydrolyzable and
condensed tannins

Lignans are a group of diphenolic compounds with dibenzylbutane skeleton structures
and characteristics similar to phyto -oestrogens


Main polyphenolic copmpounds found in grain
legumes
Basic skeleton Examples
Phenoli acids C6 C1 Gallic acid, syringic acid
Phenyl propanoids C6 C3 Coumarins,
Hydroycinnamic acids (
caffeic, ferulic, synapic)
Flavonoids C6 C3 C6 Flavones (e.g. luteolin),
flavonols (eg quercetin,
kaemferol) flavanols,
isoflavonoids (e.g
genistein, daidzein)
proanthocyanidins (or
condensed tannins)
Lignans, neolignans (C6 C3)2 Secoisolariciresinol
Lignins (C6 C3)n
Tannin content of grain legumes
Grain Legume Tannin content mg/100 g
Cicer arietinum
Chcikpea
80 - 270
Vigna sinensis
Cowpea
140 - 1020
Pisum sativum L
Pea
60 350
Pisum sativum L
Pea

50 105
Cajanus cajan
Pigeonpea
38 171
Psophocarpus tetragonolobus
Winged beans
30 75
Phaseolus vulgaris
Drybeans
30 126
Vicia Faba
Faba beans
50 - 241
JAOAC Int 2005, 88, 967-987
Change in tannin content during germination of grain legumes
Grain legume Tannin content
ungerminated
(mg/100g DM)
Germination time Tannin degradation
(%)
Canjanus cajan
Pigeonpea
1141 2 60
Cicer arietinum
Chickpea
165 2 60
Phaseolus mungo
Blackgram
836 2 50
Phaseolus aureas
Greengram
612 2 50
Rao & Deosthale 1982
Polyphenol content of main grain legumes
Polyphenols** Phaseollus
vulgaris
Lens
esculenta
Cicer
arietinum
Pisum
sativum
Vicia faba Glycine
max
Total % DM

0.0 0.4 1.0 0.1 0.6 0.25 1.1
Phenolic acid % DM 0.001 0.003
Tannins % DM 0.0 0.7 0.1 0.0 0.1 0.0 1.3 0.0 2.1
Isoflavones(mg/100g) 1 - 7
Daidzein (mg/100g) 0.01
0.04
0.00
0.01
0.01 0.19 0.00 0.05 130 - 180
Genistein (mg/100g)

0.01
0.52
0.01
0.02
0.07 0.21 0.00- 0.05 20 - 85
Lignans (mg/100g) 0.3 1.8 0.9
Secoisolariciresinol
(mg/100g)
0.06
0.15
0 - 0.01 0.01 0.00 0.01 0.01
0.27
** 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.)
C
h
l
o
r
o
g
e
n
i
c

A
c
i
d

-

6
.
1
2
0
C
a
f
f
e
i
c

a
c
i
d

-

8
.
7
1
8
p
-
C
o
u
m
a
r
i
c

A
c
i
d

-

1
3
.
3
1
5
A
p
i
g
e
n
i
n

7
-
o
-
N
e
o
h
e
s
p
e
r
i
d
o
s
i
d
e

-

2
9
.
6
1
3
L
u
t
e
o
l
i
n

-

5
9
.
4
2
8
A
p
i
g
e
n
i
n

-

7
1
.
6
5
6
A
U
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
6.117 Chlorogenic Acid
219.1
241.5
326.8
409.2 480.5 496.2 510.8 557.0
A
U

0.00
0.02
0.04
8.717 Caffeic acid
217.9 323.2
408.0 468.4 493.8 531.5 553.4
A
U

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
A
U

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
A
U

0.000
0.002
59.417 Luteolin
207.4
254.4
353.0
441.7 473.2 522.9 546.1
A
U

0.000
0.010
71.650 Apigenin
207.4
267.4
338.7
423.6 473.2
509.6 540.0 563.1
A
U

0.00
0.02
nm
250.00 300.00 350.00 400.00 450.00 500.00 550.00
5
.
2
2
5
A
U
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
A
U
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
a-galactosides: Antinutritional factors or functional ingredients
Genus Species Raffinose Verbas-
cose
Stachyos
e
Ciceritol Ajugose Total
Pisum Sativum 0.4-2.3 0-4.3 0.3-5.5 ND ND 2.3-9.6
Lupinus albus 0.3- 0.6 ND-0.9 5.0-7.2 ND 0.2-0.5 5.5-8.1
luteus 0.5-.06 2.8-3.5 6.1-8.6 ND 0.6-4.6 11-
16.1
angustifolius 0.6-1.2 0.8-2.5 3.6-5.2 ND 1.7-2.6 6.7-
11.5
Mutabilis 1.9 1.0 2.3 ND 0.2 5.1
Glycine max 1.0-2.0 ND-0.3 2.2-4.9 ND ND 6.0-8.0
Phaseolus vulgaris 0.2-2.5 0.1-4.0 0.2-4.2 ND ND 0.4-8.0
Lens culinaris 0.1-1.0 ND-6.4 1.1-4.0 0.2-2.1 ND 1.8-7.5
Cicer arietinum ND-2.4 ND-4.5 0.4-2.6 1.2-3.1 ND 2.0-7.6
Vicia faba 0.1-1.5 1.1-2.4 0.2-2.4 ND ND 1.0-4.5
a-Galactoside content (range as % dry matter) of grain Legumes
Cri Rev Fd Sci Nutr 2008, 40:301 - 316