Legume fiber characterization, functionality, and process effects

Legume fibres are beneficial for human health due to their increased functional, physiochemical and physiological properties. This chapter discusses the variation in dietary fibre of legumes, factors influencing the level of fibre, including its physicochemical properties, functionalities and health benefits. Consumption of legume fibres in food products are associated with health benefits for the cardiovascular system while also lowering cholesterol and blood glucose levels and improving movement of food through the digestive tract. The ratio of insoluble and soluble fibres influences these health benefits and physicochemical properties. Additionally, processing methods may have a major influence on the level of fibre, this challenges food processors to limit the loss of fibre during processing while also trying to maximise the benefits from functional properties of legume fibres.