Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets

Fatbardha Lamce; Rozarta Nezaj; Onejda Kycyk; Julian Karaulli; Mamica Ruci; Arbenita Hasani

doi:10.29329/ijiaar.2025.1375.1

Research article | Open Access
International Journal of Innovative Approaches in Agricultural Research 2025, Vol. 9(4) 279-288

Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets

Fatbardha Lamce, Rozarta Nezaj, Onejda Kycyk, Julian Karaulli, Mamica Ruci, Arbenita Hasani

pp. 279 - 288 | DOI: https://doi.org/10.29329/ijiaar.2025.1375.1

Publish Date: December 17, 2025 | Single/Total View: 0/0 | Single/Total Download: 0/0

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Abstract

Legumes constitute a food group with significant nutritional and economic value worldwide. A large portion of the world's population depends on them as an important and affordable source of protein. Given this importance, the objective of this study was to evaluate the chemical and nutritional properties of legumes. Eight species commonly consumed in the Albanian diet were analyzed: beans, lentils, chickpeas, soybeans, faba beans, green beans, peas, and okra. The moisture, fat, protein, selected vitamins, and polyphenol contents were determined in the collected samples. The results revealed that dried legumes exhibited higher nutritional values for most parameters compared to fresh ones (peas, okra, and green beans). The vitamin content was satisfactory, especially for vitamins B1, B2, and E. In conclusion, the findings highlight the importance of including legumes in a balanced diet as valuable nutritional sources and underscore the need to promote their consumption in the context of sustainable nutrition.

Keywords: Legumes, Chemical composition, Nutritional Values, Vitamins

How to Cite this Article?

APA 7th edition
Lamce, F., Nezaj, R., Kycyk, O., Karaulli, J., Ruci, M., & Hasani, A. (2025). Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets. International Journal of Innovative Approaches in Agricultural Research, 9(4), 279-288. https://doi.org/10.29329/ijiaar.2025.1375.1

Harvard
Lamce, F., Nezaj, R., Kycyk, O., Karaulli, J., Ruci, M. and Hasani, A. (2025). Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets. International Journal of Innovative Approaches in Agricultural Research, 9(4), pp. 279-288.

Chicago 16th edition
Lamce, Fatbardha, Rozarta Nezaj, Onejda Kycyk, Julian Karaulli, Mamica Ruci and Arbenita Hasani (2025). "Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets". International Journal of Innovative Approaches in Agricultural Research 9 (4):279-288. https://doi.org/10.29329/ijiaar.2025.1375.1

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