Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins.

Cereal products are regarded as important protein providers, though they could feature
poor nutritional quality due to their occasional imbalanced amino acid content. Cereal proteins are
low in cysteine or tryptophan, and rich in methionine; however, while their combination with legume
proteins makes them nutritionally more comprehensive, such a possibility must be addressed by the
cereal processing industry. However, the incorporation of legume protein concentrates and isolates
might also influence the functionality and bioavailability of some cereal constituents. Therefore, the
objective of the present review is to gain insights into the effects of cereal products incorporated with
legume protein isolates/concentrates, knowing that both the cereals and the protein extracts/isolates
are complex structural matrices, and besides the final products acceptability they should efficiently
promote the health condition of consumers. The combination of legume proteins with cereals will
bring about a structural complexity that must harmoniously include proteins, carbohydrates, lipids,
polyphenols and dietary fibers to promote the bioaccessibility, bioavailability and bioactivity without
cyto- and genotoxicity.