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Abstract
Legumes act as a valuable supply of protein, calcium, iron, thiamin and riboflavin in diets of people in poorer parts of the world. Added to Western diets, the contributions of legumes as replacements for animal products in terms of dietary fibre and complex carbohydrates would bring these diets closer to recommended dietary goals. For the consumer, legumes appropriately cooked, provide safe and nutritious items of the diet as well as additional health benefits. There are three main aspects to the physiological role of legumes in the diet, direct nutritional benefit, other beneficial physiological effects and anti-nutritional effects. ln this review, particular attention is given to recent advances in research and aspects of the subject not fully reviewed elsewhere.