María A. Martín-Cabrejas

TL;DR: The results showed that brown skin and top–bottom could be potentially used as functional ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity.

TL;DR: In order to increase consumption of grain legumes, efforts should concentrate on identifying nutritionally enhanced and genetically diverse germplasm, and on linking genetics with sensorial and processing quality, leading to a reduction in both the global economic burden caused by malnutrition and associated chronic diseases, and the environmental impact of agriculture.

TL;DR: In this paper, the effects of soaking, cooking and industrial dehydration treatments on antinutrient factors and also on protein digestibility in legume flours (chickpea, lentil and bean).

TL;DR: The chemical composition reveals that cellulose and pectic polysaccharides were the main components of onion DF in all tissues, although differences between them were noticed.

TL;DR: The obtained cooked and dehydrated legume flours could be considered as functional ingredients for food formulation, and emulsifying activity and foam capacity exhibited reductions as a result of cooking and industrial dehydration processing.