Functional and Physicochemical Properties of Legume Fibers

This chapter highlights legume fibers and their functional and physicochemical properties, and evaluates the effects of processing technologies on the quantity and quality of legume fibers. Legume (including pulse) fibers are reputed to have several beneficial health effects including delaying the release of carbohydrates, lowering of blood lipids, prevention of colon cancer, increasing the fecal transit time, and improving digestion. Legume fibers enhance nutritional, biological, and physicochemical properties by decreasing the transition time through the small intestine and also affecting innate immune responses of the gut mucosa both directly and indirectly. Many researchers and food processors are working to meet consumer demand by incorporating legume fibers in different food products (e.g. bread) as new functional ingredients. Several literature sources indicate that, in legumes, the levels of insoluble fibers are higher compared to the soluble fibers. This may speed the passage of foods through the stomach and intestines, and reduce the risk of colorectal cancer.