Browsing by Author "Simbaña Simba, Evelyn Dayana"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Leguminosas: evaluación de sus compuestos nutricionales y bioactivos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Simbaña Simba, Evelyn Dayana; Vilcacundo Chamorro, Rubén Darío
    Legumes belong to the leguminosae family, their seeds are used for both human and animal food; its nutritional quality depends on factors such as the geographical area of the crop, species, production conditions, etc. They are characterized by their high nutritional value, presenting a higher protein content (19-36 percent) in relation to cereals (6-12 percent), they include most of the essential amino acids, being a good source of lysine, but it is limited in amino acids sulfur like methionine and cysteine. As for carbohydrates, up to 60 percent are present, this being the majority constituent with a great contribution of energy and fiber; its lipid content is characterized by being low, highlighting the presence of triglycerides, oleic, linoleic and linolenic acid. In relation to micronutrients, they are an excellent source of minerals such as iron, zinc, magnesium, calcium and phosphorus. They offer water-soluble vitamins, especially those of group B: thiamin, niacin, riboflavin and folate. In addition, they contain bioactive compounds that, when consumed, have metabolic effects of interest, such as polyphenols, anthocyanins, flavonoids, phytoesroles and bioactive peptides, the same ones that have biological activities (antioxidant, anticancer, antimicrobial and anticholesterolemic) important in the prevention of chronic diseases. not communicable. Despite their nutritional and biological value, in general, they are not recognized and their consumption is often not valued enough, which is why the objective of this bibliographic review was to evaluate the nutritional and bioactive compounds that legumes possess, promoting in this way its consumption.