Nudel Adi, Abbo Shahal, Kerem Zohar
The Levi Eshkol School of Agriculture, The Hebrew University of Jerusalem, Rehovot 7610001, Israel.
Foods. 2024 Aug 14;13(16):2528. doi: 10.3390/foods13162528.
Bitter vetch ( Willd.) is a traditional Mediterranean-West Asian legume, mainly used as livestock feed because of its toxic non-proteinogenic amino acid, canavanine. However, historical sources suggest its past human consumption. Currently, bitter vetch is a minor crop confined to marginal soils in semi-arid regions, presenting a potential alternative protein source amid projected climate changes. This study evaluated the nutritional and sensory attributes of bitter vetch seeds processed through various household methods. Germination and cooking significantly reduced the canavanine content by 28% and 60%, respectively. Incorporating bitter vetch flour (BVF) into wheat bread enhanced protein and fiber contents without substantially altering carbohydrate and lipid levels, and the baking process reduced the canavanine content by 40%. Bitter vetch flour enriched the bread with iron and calcium, contributing significantly to their daily nutritional intakes. Sensory evaluations indicated positive reception for bread with 12% BVF, achieving a balance between nutritional enhancement and consumer acceptance. This study identifies bitter vetch seeds as a valuable resource for improving bread formulations with corrected gluten contents and enhanced protein quality, as measured using protein-digestibility-corrected amino acid score (PDCAAS) values. With strategic processing and formulation adjustments, bitter vetch has the potential to re-emerge as a feasible high-protein grain crop, promoting sustainable farming.
苦巢菜（Vicia ervilia (Willd.)）是一种传统的地中海 - 西亚豆类植物，由于其含有有毒的非蛋白质氨基酸刀豆氨酸，主要用作牲畜饲料。然而，历史资料表明它过去曾被人类食用。目前，苦巢菜是一种次要作物，局限于半干旱地区的边缘土壤，在预计的气候变化中，它是一种潜在的替代蛋白质来源。本研究评估了通过各种家庭方法加工的苦巢菜种子的营养和感官特性。发芽和烹饪分别使刀豆氨酸含量显著降低了28%和60%。将苦巢菜粉（BVF）加入小麦面包中可提高蛋白质和纤维含量，而不会大幅改变碳水化合物和脂质水平，烘焙过程使刀豆氨酸含量降低了40%。苦巢菜粉使面包富含铁和钙，对日常营养摄入有显著贡献。感官评价表明，含12% BVF的面包受到好评，在营养增强和消费者接受度之间达到了平衡。本研究将苦巢菜种子确定为一种有价值的资源，可用于改进面包配方，提高面筋含量并提升蛋白质质量，以蛋白质消化率校正氨基酸评分（PDCAAS）值衡量。通过战略加工和配方调整，苦巢菜有潜力重新成为一种可行的高蛋白谷物作物，促进可持续农业发展。
