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Journal Title Abbrev.
J. Elem.
ISSN – 1644-2296
DOI: 10.5601

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Legumes - use for nutritional and feeding purposes

Wydanie: 3/2020

Otrzymano: Styczeń 08, 2020

Zaakceptowano: Kwiecień 16, 2020

Opublikowano online: 2020-06-03


Rekiel A., Sońta M.

Kategorie: Review paper

DOI: 10.5601/jelem.2020.25.1.1953


This work aims to identify possibilities of using legume seeds as food for humans and feed for animals. The family Fabaceae encompasses multiple species, some of which are highly valuable owing to their nutritional value, as indicated by the high content of amino acids, minerals, vitamins, and bioactive compounds. The cropping area, yielding, and supply of legume seeds in Poland, the European Union, and the world varies but tends to grow, which creates various opportunities for their use. They are a good raw material for the production of feeds and food, including functional food. Protein and amino acids available in seeds of these plants are important in human nutrition and animal feeding. Legume species differ in the content and type of dietary fiber as well as in concentrations of starch, protein, minerals, and vitamins. Legume seeds contain bioactive compounds, enzyme inhibitors, lectins, phytoestrogens, oligosaccharides, saponins, and phenolic compounds. Dietary inclusion of legumes has a positive effect on the human body, as it reduces the incidence of civilization diseases. The use of legume seeds in moderate doses or as alternatives to other protein-rich feedstuffs, including GM soybean meal, has a positive effect on production performance, fattening and slaughter results of farm animals as well as on the quality of meat. The results of scientific research confirm that legume seeds are an important component of human diet. Legume seeds and products made from them are recommended in human and animal nutrition owing to their beneficial nutritional and health effects.  


Sońta M., Rekiel A. 2020. Legumes - use for nutritional and feeding purposes. J. Elem., 25(3): 835 - 849. DOI: 10.5601/jelem.2020.25.1.1953

Słowa kluczowe:

legumes, feed and food, nutrients, nutraceutical potential, animals

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