The potential health benefits of legumes as a good source of dietary fibre.

摘要: Dietary fibre has been shown to have important health implications in the prevention of risks chronic diseases. The objective present study was determine potential benefits legumes as a good source dietary fibre. Six ten local were studied follows: cowpeas, mung beans, pole sitao, chickpeas, green peas, groundnuts, pigeon kidney lima beans and soyabeans. following studies conducted: (a) mineral availability, vitro; (b) glycaemic index (GI) non-diabetic diabetic human subjects; (c) cholesterol-lowering effect subjects with moderately raised serum cholesterol levels. highest Fe availability among for (9·5 (sem 0·1)) while Zn Ca, (49·3 4·5)) peas (75·1 7·1)), respectively. Groundnuts lowest (1·3 1·1)), (7·9 1·3)) Ca (14·6 2·8)) availability. Legumes are low-GI foods ( < 55), ranging from 6 (chickpeas) 13 (mung beans). Kidney showed significant reductions both total (6 %) LDL-cholesterol (9 %), groundnuts (7 %; P < 0·05). We conclude that differs may be attributed their content, mineral–mineral interaction phytic tannic acid content; considered hypocholesterolaemic effects. above can scientific basis considering functional foods.