Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses.
Mots clés
Abstrait
BACKGROUND
The use of traditional foods can enrich our diet, perpetuating important elements of local knowledge and cultural inheritance. Raw, soaked and cooked samples of two Fabaceae species (Cicer arietinum L. and Lathyrus sativus L.) were characterized regarding nutritional and bioactive properties.
RESULTS
L. sativus gave the highest carbohydrate, protein, ash, saturated fatty acid and polyunsaturated fatty acid content, and lowest fat and energy value. Furthermore, it also showed the highest concentration of flavonoids and antioxidant activity. Cicer arietinum gave the highest concentration of sugars, organic acids and tocopherols. The soaking process did not significantly affect macronutrients, but cooking (boiling) decreased protein, ash, sugars and organic acids, and increased carbohydrates, fat, tocopherols, bioactive compounds and antioxidant activity. No differences were obtained for fatty acid composition.
CONCLUSIONS
The present study highlights the nutritional profile and bioactive properties of these agricultural varieties of C. arietinum and L. sativus pulses, and valorizes their traditional consumption and the use in modern diets.
