ArticleFoods (Basel, Switzerland)2026
Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The plant-based diets market has grown in popularity over recent decades and is projected to reach USD 27 billion by 2030. Innovative systems such as intercropping, defined as growing two or more crop species in proximity, are promising contributors to the advancement of sustainable agriculture by improving resource efficiency, enhancing crop resilience, and cutting down the need for chemical inputs. However, legume seed lots grown under intercropping versus monocropping systems differ in composition, which, in turn, can influence seed flour quality. Furthermore, antinutritional properties of legumes, such as phytic acid, condensed tannins (CTs), and raffinose family oligosaccharides (RFOs), limit their utilisation in product formulation. Therefore, the purpose of the study was to reduce these antinutritional compounds for utilisation of the intercropped legume flour in bakery products. A harvest of intercropped peas and faba bean mix (IM) obtained from Irish farmers was soaked (S) for 8 and 16 h and germinated (G) for 24, 48, and 72 h. Non-germinated intercropped mix (IM) was used as a control. All flours were subsequently used to substitute for wheat flour and fortify wheat-based cakes. The 72 h germinated intercropped mix (pea bean; 95.5:4.5) flour showed significantly (
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