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Legume Research - An International Journal
Year : 2018, Volume : 41, Issue : 3
First page : ( 325) Last page : ( 332)
Print ISSN : 0250-5371. Online ISSN : 0976-0571.
Article DOI : 10.18805/LR-3748

Proximate composition, nutritional profile and health benefits of legumes-A review

Kamboj Rajni*, Nanda Vikas1

Department of Food Technology, Chaudhary Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Sirsa-125 077, Haryana, India

1Department of Food Engineering and Technology, SLIET, Longowal, Sangrur-148106, Punjab (India)

*Corresponding author's e-mail: rajni_kamboj@rediffmail.com

Online published on 5 October, 2018.


Legumes consumption is a usual and beneficial part of the human diet and contributing to health. Moreover, it is presently taking place a re-evaluation for its useful effects of consumption in the diet, which is the basis for various health claims. They are essential source of protein, carbohydrates, dietary fibre, micronutrients and various phytochemicals. Legumes have appreciable quantity of all the essential amino acids excluding sulphur containing amino acids, which can be balanced to combine with cereals in daily intake. Starch is the major stored carbohydrate followed by dietary fibre, simple sugars and oligosaccharides. Calcium, magnesium, potassium, phosphorus and iron are also present in legume seeds. Bioavailability of nutrients can be increased by soaking, sprouting and fermentation. Consumption of legumes reduces the risk of cardiovascular disease, some cancers (colon, breast and prostate) and also helps to manage body weight due to its satiety value. FAO has chosen 2016 as the International Year of Pulses which will emphasize the health and environmental benefits of pulses. Nutritional composition, anti-nutritional factors and health benefits of legumes are summarised in the current review.



Anti-nutritional, Beans, Dhal, Health benefits, Legumes, Nutritional profile, Proximate composition.


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