![]() ![]() Helbaek H (1970) In: Mellaart J (ed) Excavations at Hacilar. University of Michigan, Ann Arbor, pp 383–426 Memoirs of the museum of anthropology, no 1. In: Hole F, ICV F, Neely JA (eds) Prehistory and human ecology of the Deh Luran Plain. ![]() Helbaek H (1969) Plant collecting, dry-farming and irrigation agriculture in prehistoric Deh Luran. Helbaek H (1964) First impressions of the Çatal Hüyük plant husbandry. Van Zeist W, Bottema S (1966) Palaeobotanical investigation at Ramad. Legumes were companions of wheat and barley when agriculture began in the Near East. Zohary D, Hopf M (1973) Domestication of pulses in the old world. Hillman GC, Wales S, McClaren F, Evans J, Butler A (1993) Identifying problematic remains of ancient plant foods: a comparison of the role of chemical, histological and morphological criteria. Ann Bot 43:765–771īutler A (1989) In: Harris DR, Hillman GC (eds) Foraging and farming. Werker E, Marbach I, Mayer AM (1979) Relation between the anatomy of the testa, water permeability and the presence of phenolics in the genus Pisum. Kerem Z, Lev-Yadun S, Gopher A, Weinberg P, Abbo S (2007) Chickpea domestication in the Neolithic Levant through the nutritional perspective. Ladizinsky G (1993) Lentil domestication: on the quality of evidence and arguments. Sci Rep 5:14370–14379Ībbo S (2011) Experimental growing of wild pea in Israel and its bearing on Near Eastern plant domestication. KeywordsĬaracuta V, Barzilai O, Khalaily H, Milevski I, Paz Y, Vardi J, Regev L, Boaretto E (2015) The onset of faba bean farming in the Southern Levant. Basically, wet processing which was most frequently developed in the past, associated orf not with fermentation or germination, is also the most efficient in removing all anti-nutritional factors. Their respective impacts on basic nutritional components (amino-acids, fats, carbohydrates, vitamins, and minerals) as well as on the anti-nutritional factors listed above are examined. Therefore, a special focus is made on traditional versus modern recipes and industrial food processing. Because all these substances are basically useful for the crops, it is only during processing that they should be removed. Here will be discussed some of these anti-nutritional substances, the so-called tannins, phytic acid, saponins, phytoestrogens, lipoxygenase, hemagglutinin, trypsin inhibitor, as well as allergens. However, if such valuable plants managed to survive along geological periods, it is because their evolution with their environmental pressure lead them to develop anti-nutritional substances to protect themselves from their predators. In some cases, these fat include polyunsaturated fatty acids that increase further the nutritional value of the corresponding legumes. Beside proteins with suitable amino-acid profiles, legumes also contain digestible carbohydrates and some of them also contain fat. The nutritional value of actual pulses is generally higher than that of other crops especially since domestication and the genetic selection processes operated by humans. They allow the plants to fix nitrogen that is used for protein biosynthesis. These associations are thought to originate from first symbiotic events dating from more than 60 million years before present. Legumes gathering more than 19,000 different species, all present high protein content due to specific symbiosis with rhizobia and arbuscular mycorrhizae present in the soils. In all parts of the world where human civilizations developed, pulses were associated with cereals and the combination of their proteins managed to cover the essential amino-acid requirements of Humans and animals. ![]() Legumes are part of the human edible panel since prehistory times but the remains that reached our last centuries were all from a period posterior to fire domestication. ![]()
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