New alternatives to milk from pulses: chickpea and lupin beverages with improved digestibility and potential bioactivities for human health

Carla Margarida Duarte, Joana Mota, Ricardo Assunção, Carla Martins, Ana Cristina Ribeiro, Ana Lima, Anabela Raymundo, Maria Cristiana Nunes, Ricardo Boavida Ferreira, Isabel Sousa

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)
41 Downloads (Pure)

Abstract

There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow’s milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of minerals. In addition to being highly digestible, lupin and chickpea beverages have anti-inflammatory and anti-carcinogenic potential evaluated through the inhibition of metalloproteinase MMP-9.

Original languageEnglish
Article number852907
JournalFrontiers in Nutrition
Volume9
DOIs
Publication statusPublished - 14 Jul 2022

Keywords

  • bioaccessibility
  • bioactivity
  • chickpea
  • digestibility
  • lupin
  • non-dairy beverages
  • pulses

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