A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes
Author(s)
Date Issued
2024
Type
article
Volume
13
Issue
5
Journal
Abstract
: Three representative pulses from the Latium region of Italy (namely, Solco Dritto chickpeas,
SDC, Gradoli Purgatory beans, GPB, and Onano lentils, OL) underwent malting to reduce their
anti-nutrient content, such as phytic acid and flatulence-inducing oligosaccharides. This initiative
targets the current low per capita consumption of pulses. Employing Life Cycle Analysis, their
environmental impact was assessed, revealing an overall carbon footprint of 2.8 or 3.0 kg CO2e
per kg of malted (M) and decorticated (D) SDCs or GPBs and OLs, respectively. The Overall
Weighted Sustainability scores (OWSS) complying with the Product Environmental Footprint method
ranged from 298 ± 30 to 410 ± 40 or 731 ± 113 µPt/kg for malted and decorticated SDCs, OLs,
or GPBs, indicating an increase from 13% to 17% compared to untreated dry seeds. Land use
impact (LU) was a dominant factor, contributing 31% or 42% to the OWSS for MDSDCs or MDOLs,
respectively. In MDGPBs, LU constituted 18% of the OWSS, but it was overshadowed by the impact
of water use arising from bean irrigation, accounting for approximately 52% of the OWSS. This
underscores the agricultural phase’s pivotal role in evaluating environmental impact. The climate
change impact category (CC) was the second-largest contributor, ranging from 28% (MDSDCs) to 22%
(MDOLs), and ranking as the third contributor with 12% of the OWSS for MDGPBs. Mitigation should
prioritize the primary impact from the agricultural phase, emphasizing land and water utilization.
Selecting drought-tolerant bean varieties could significantly reduce OWSSs. To mitigate climate
change impact, actions include optimizing electricity consumption during malting, transitioning to
photovoltaic electricity, upgrading transport vehicles, and optimizing pulse cooking with energyefficient appliances. These efforts, aligning with sustainability goals, may encourage the use of malted
and decorticated pulses in gluten-free, low fat, α-oligosaccharide, and phytate-specific food products
for celiac, diabetic, and hyperlipidemic patients. Overall, this comprehensive approach addresses
environmental concerns, supports sustainable practices, and fosters innovation in pulse utilization
for improved dietary choices.
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