Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)

Leguminous Crops as a Valuable Product in Functional Nutrition

Authors
Nina Kazydub, Svetlana Kuzmina, Svetlana Ufimtseva, Olga Kotsyubinskaya
Corresponding Author
Nina Kazydub
Available Online 29 January 2020.
DOI
https://doi.org/10.2991/assehr.k.200113.168How to use a DOI?
Keywords
variety, bean, pea, chickpea, proteins, micro- and macronutrients, vitamins, sucrose
Abstract
The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4%) in the phase of horticultural maturity; the locally bred varieties of dry beans exhibit high protein content in the seeds (up to 24 The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4%) in the phase of horticultural maturity; the locally bred varieties of dry beans exhibit high protein content in the seeds (up to 24 %), as well as the following micronutrients: zinc (up to 28.1 The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4%) in the phase of horticultural maturity; the locally bred varieties of dry beans exhibit high protein content in the seeds (up to 24 %), as well as the following micronutrients: zinc (up to 28.1 %), iron (up to 80 mg/kg), iodine (up to 0.23 mg/kg) and calcium (up to 0.85 mg/kg); chickpea samples distinguish themselves as for high protein content (up to 23.54 The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4%) in the phase of horticultural maturity; the locally bred varieties of dry beans exhibit high protein content in the seeds (up to 24 %), as well as the following micronutrients: zinc (up to 28.1 %), iron (up to 80 mg/kg), iodine (up to 0.23 mg/kg) and calcium (up to 0.85 mg/kg); chickpea samples distinguish themselves as for high protein content (up to 23.54 %), calcium (up to 0.82 mg/kg), zinc (up to 45.6 The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4%) in the phase of horticultural maturity; the locally bred varieties of dry beans exhibit high protein content in the seeds (up to 24 %), as well as the following micronutrients: zinc (up to 28.1 %), iron (up to 80 mg/kg), iodine (up to 0.23 mg/kg) and calcium (up to 0.85 mg/kg); chickpea samples distinguish themselves as for high protein content (up to 23.54 %), calcium (up to 0.82 mg/kg), zinc (up to 45.6 %), iodine (up to 0.76 mg/kg) and iron (up to 66 mg/kg) along with optimal technological characteristics of seeds and green pulses. Varieties with a set of valuable parameters have been identified.
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Cite this article

TY  - CONF
AU  - Nina Kazydub
AU  - Svetlana Kuzmina
AU  - Svetlana Ufimtseva
AU  - Olga Kotsyubinskaya
PY  - 2020
DA  - 2020/01/29
TI  - Leguminous Crops as a Valuable Product in Functional Nutrition
BT  - Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)
PB  - Atlantis Press
SP  - 194
EP  - 198
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200113.168
DO  - https://doi.org/10.2991/assehr.k.200113.168
ID  - Kazydub2020
ER  -