Chemico-physical and nutritional properties of traditional legumes (lentil, Lens culinaris L., and grass pea, Lathyrus sativus L.) from organic agriculture: an explorative study

Legume crops represent a low input cultivation system, especially suitable to grow in organic farming conditions. We report here on chemico-physical, technological and nutritional evaluation of traditional lentils (Lens culinaris L.) and grass peas (Lathyrus sativus L.), consisting in local ecotypes at high risk of extinction. Lentils and grass peas were grown either under certified organic agriculture in the National Park of Alta Murgia in the Apulia region (Altamura) or under traditional practices in internal hill areas of the National Park of Cilento (Castelcivita) and in the High Sele Valley (Colliano), in the Campania region. Results indicate that lentils and grass pea from organic and traditional farming are characterized by peculiar properties, suggesting a high nutritional quality. In particular, it was possible to point out differences among ecotypes (i) in major building elements (α-helix, β-sheet) responsible for protein functionality and (ii) in the composition of phenolic (p-coumaric, ferulic, caffeic, vanillic) acid fractions with high bioavailability.