Legumes, as functional foods, face barriers to consumption despite their undeniable benefits. The presentation exposes innovative strategies. Through methods such as soaking, sprouting and the application of advanced technologies, anti-nutrients are reduced, and digestibility is improved. Extrusion allows the creation of enriched functional foods. Culinary approaches, such as inclusion in salads and hummus, amplify palatability. Synergies with bioactive compounds are investigated for targeted results. These educational actions promote sustainable environmental choices. The combination of science, culinary and education promotes the acceptance and use of legumes, leading to improved quality of diet and health benefits.

Promoting Legume Consumption: Strategies for Health, Nutrition, and Culinary Applications

Lombardo, Mauro
;
Feraco, Alessandra;Camajani, Elisabetta;Gorini, Stefania;Armani, Andrea;Caprio, Massimiliano;
2023-01-01

Abstract

Legumes, as functional foods, face barriers to consumption despite their undeniable benefits. The presentation exposes innovative strategies. Through methods such as soaking, sprouting and the application of advanced technologies, anti-nutrients are reduced, and digestibility is improved. Extrusion allows the creation of enriched functional foods. Culinary approaches, such as inclusion in salads and hummus, amplify palatability. Synergies with bioactive compounds are investigated for targeted results. These educational actions promote sustainable environmental choices. The combination of science, culinary and education promotes the acceptance and use of legumes, leading to improved quality of diet and health benefits.
2023
legumes, functional foods, nutrition, health, consumption, digestibility, nutritional profile, culinary approaches, sustainable food, nutrition education, bioactive compounds
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12078/17326
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact