Perennial legumes as a source of ingredients for healthy food: proximate, mineral and phytoestrogen composition and antibacterial activity.

Abstract: Perennial legumes have been used as edible or medicinal plants since ancient times. The focus of the current study are perennial legumes- L., L., L., L., Scop., L. and L.-of branching stage as a potential source of value-added ingredients for healthy food. Freeze-dried samples were analysed for proximal composition, mineral, isoflavone and coumestrol contents as well as for antimicrobial activity. Legumes were protein-rich (23.0/100 g on average). Mineral contents in 100 g of plant dry matter averaged: K 2.64 g, Ca 1.81 g, Mg 0.475 g, P 0.324 g, Zn 2.76 mg and Fe 37.8 mg. According to the total amount of phytoestrogens, the species ranked as follows: (34.4 mg/g) ≫  ≫  ≥  =  =  ≥  (0.207 mg/g). Extracts of legumes, especially that of , exhibited noticeable potency to inhibit the growth of Gram-positive and Gram-negative bacteria. Perennial legumes of branching stage can be used as protein, mineral and phytoestrogen rich source for food ingredients and supplements.