Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphen...

Celý popis

Uložené v:
Podrobná bibliografia
Vydané v:Comprehensive reviews in food science and food safety Ročník 21; číslo 3; s. 2335 - 2362
Hlavní autori: Li, Hang, Zou, Liang, Li, Xin‐Yan, Wu, Ding‐Tao, Liu, Hong‐Yan, Li, Hua‐Bin, Gan, Ren‐You
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: United States Wiley Subscription Services, Inc 01.05.2022
Predmet:
Beans
East Asia
Fabaceae
Fabaceae - chemistry
food safety
functional grain
Legumes
Physicochemical properties
polyphenol
Polyphenols
pulse
red bean
red beans
value added
Vigna - chemistry
Vigna angularis
East Asia
pulse
polyphenol
functional grain
Fabaceae
red bean
ISSN:1541-4337, 1541-4337
On-line prístup:Získať plný text
Tagy: Pridať tag
Žiadne tagy, Buďte prvý, kto otaguje tento záznam!
Popis
Shrnutí:Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value‐added and nutritionally enhanced products.
Bibliografia:Funding information
National Agricultural Science and Technology Center, Chengdu, China (NASC2021KR01); Key R&D Supporting Program, Chengdu, China (2020YF0900080SN)
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
ObjectType-Review-3
content type line 23
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.12945