Digestibility of Proteins in Legumes

Abstract

Legume proteins have recently attracted interest from the food industry. Indeed, they are economical and have good nutritional and functional attributes. In addition to being important for growth and maintenance, they also provide antioxidant peptides, and are hence gaining importance for these additional health benefits. The nutritional benefits of leguminous seeds, are linked to the digestibility of the proteins into peptides and amino acids. Seed proteins have a complex structure. Coexisting with these proteins in the seed matrix, are other components that interfere with protein digestibility. Among them, are the antinutritional factors (ANFs), like trypsin inhibitors, which are also significant in animal nutrition. Thus, improving access to legume proteins, often depends on the removal of these inhibitors. Therefore, this chapter focuses on the factors affecting the efficient digestion of proteins, with emphasis on ANFs and methods to eliminate them. Enzymatic treatment is an effective method to solve the problems encountered. Exogenous enzymes, act as digestive aids and help improve protein digestibility in vivo, where digestion is impaired due to insufficient digestive enzymes. Enzymes provide an environment-friendly alternative to energy-intensive processes in the food industry. Complete digestion of legumes will prevent wastage and enhance food security, besides contributing to sustainability.