A. Chaudhary, C. P. Marinangeli, D. Tremorin, and A. Mathys, Nutritional combined greenhouse gas life cycle analysis for incorporating canadian yellow pea into cereal-based food products, Nutrients, vol.10, 2018.
DOI : 10.3390/nu10040490

URL : https://www.mdpi.com/2072-6643/10/4/490/pdf

Y. Gan, C. ;. Hamel, J. T. O'donovan, H. Cutforth, R. P. Zentner et al., Diversifying crop rotations with pulses enhances system productivity, Sci. Rep, vol.5, 2015.
DOI : 10.2134/cs2016-49-0402

URL : http://europepmc.org/articles/pmc4589733?pdf=render

P. Leterme, Recommendations by health organizations for pulse consumption, Br. J. Nutr, vol.88, pp.239-242, 2002.
DOI : 10.1079/bjn2002712

URL : https://www.cambridge.org/core/services/aop-cambridge-core/content/view/9A582708A1E32DEC25778D42C2A2A62E/S0007114502002519a.pdf/div-class-title-recommendations-by-health-organizations-for-pulse-consumption-div.pdf

V. R. Young and P. L. Pellett, Plant proteins in relation to human protein and amino acid nutrition, Am. J. Clin. Nutr, vol.59, pp.1203-1212, 1994.
DOI : 10.1093/ajcn/59.5.1203s

A. N. Mudryj, N. Yu, and H. M. Aukema, Nutritional and health benefits of pulses, Appl. Physiol. Nutr. Metab, vol.39, pp.1197-1204, 2014.
DOI : 10.1139/apnm-2013-0557

J. W. Anderson and A. W. Major, Pulses and lipaemia, short-and long-term effect: Potential in the prevention of cardiovascular disease, Br. J. Nutr, vol.88, pp.263-271, 2002.

L. A. Bazzano, A. M. Thompson, M. T. Tees, C. H. Nguyen, and D. M. Winham, Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials, Nutr. Metab. Cardiovasc. Dis, vol.21, pp.94-103, 2011.

H. J. Thompson, J. N. Mcginley, E. S. Neil, and M. A. Brick, Beneficial effects of common bean on adiposity and lipid metabolism, Nutrients, vol.9, 2017.

A. Fechner, K. Fenske, and G. Jahreis, Effects of legume kernel fibres and citrus fibre on putative risk factors for colorectal cancer: A randomised, double-blind, crossover human intervention trial, Nutr. J, vol.12, 2013.

M. M. Champ, Non-nutrient bioactive substances of pulses, Br. J. Nutr, vol.88, issue.3, pp.307-319, 2002.

B. F. Harland and E. R. Morris, Phytate-A Good or a Bad Food Component, Nutr. Res, vol.15, pp.733-754, 1995.

K. J. Jenkins and A. S. Atwal, Effects of dietary saponins on fecal bile acids and neutral sterols, and availability of vitamins A and E in the chick, J. Nutr. Biochem, vol.5, pp.134-137, 1994.

I. T. Johnson, J. M. Gee, K. Price, C. Curl, and G. R. Fenwick, Influence of saponins on gut permeability and active nutrient transport in vitro, J. Nutr, vol.116, pp.2270-2277, 1986.

R. Goncalves, N. Mateus, I. Pianet, M. Laguerre, and . De-freitas, Mechanisms of tannin-induced trypsin inhibition: a molecular approach, Langmuir, vol.27, pp.13122-13129, 2011.

C. G. Kato, G. A. Goncalves, R. A. Peralta, F. A. Seixas, A. B. De-sa-nakanishi et al., Inhibition of alpha-amylases by condensed and hydrolysable tannins: Focus on kinetics and hypoglycemic actions, Enzyme Res, 2017.

J. P. Helsper, J. M. Hoogendijk, A. Van-norel, and K. Burger-meyer, Antinutritional factors in faba beans (Vica faba L.) as affected by breeding toward the absence of condensed tannins, J. Agric. Food Chem, vol.41, pp.1058-1061, 1993.

I. Lestienne, P. Besancon, B. Caporiccio, V. Lullien-pellerin, and S. Treche, Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fiber contents, J. Agric. Food Chem, vol.53, pp.3240-3247, 2005.

S. Aviles-gaxiola, C. Chuck-hernandez, and S. O. Serna-saldivar, Inactivation methods of trypsin inhibitor in legumes: A review, J. Food Sci, vol.83, pp.17-29, 2018.

S. K. Sathe, D. K. Salunke, and M. Cheryan, Technology of removal of unwanted components of dry beans, Crit. Rev. Food Sci. Nutr, vol.21, pp.263-287, 1984.

M. G. Nosworthy, G. Medina, A. J. Franczyk, J. Neufeld, P. Appah et al., Effect of processing on the in vitro and in vivo protein quality of beans (Phaseolus vulgaris and Vicia Faba), Nutrients, vol.10, 2018.

E. G. Bligh and W. J. Dyer, A rapid method of total lipid extraction and purification, Can. J. Biochem. Physiol, vol.37, pp.911-917, 1959.

B. Gleize, M. Steib, M. Andre, and E. Reboul, Simple and fast HPLC method for simultaneous determination of retinol, tocopherols, coenzyme Q(10) and carotenoids in complex samples, Food Chem, vol.134, pp.2560-2564, 2012.
URL : https://hal.archives-ouvertes.fr/inserm-01478665

E. Reboul, A. Goncalves, C. Comera, R. Bott, M. Nowicki et al., Vitamin D intestinal absorption is not a simple passive diffusion: Evidences for involvement of cholesterol transporters, Mol. Nutr. Food Res, vol.55, pp.691-702, 2011.
URL : https://hal.archives-ouvertes.fr/inserm-01478653

A. Goncalves, M. Margier, S. Roi, X. Collet, I. Niot et al., Intestinal scavenger receptors are involved in vitamin K1 absorption, J. Biol. Chem, vol.289, pp.30743-30752, 2014.
URL : https://hal.archives-ouvertes.fr/inserm-01478590

K. Dost and O. Tokul, Determination of phytic acid in wheat and wheat products by reverse phase high performance liquid chromatography, Anal. Chim. Acta, vol.558, pp.22-27, 2006.

C. Y. Cheok, H. A. Salman, and R. Sulaiman, Extraction and quantification of saponins: A review, Food Res. Int, vol.59, pp.16-40, 2014.

S. George, P. Brat, P. Alter, and M. J. Amiot, Rapid determination of polyphenols and vitamin C in plant-derived products, J. Agric. Food Chem, vol.53, pp.1370-1373, 2005.

R. Lásztity and M. Hidvegi, Amino Acid Composition and Biological Value of Cereal Proteins (Proceedings of the International Association for, Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins

D. Reidel-publishing and . Compagny, , 1985.

A. , Apport en protéines: Consommation, qualité, besoins et recommandations; AFSSA: Maison Alfort, 2007.

M. A. Martin-cabrejas, Y. Aguilera, M. M. Pedrosa, C. Cuadrado, T. Hernandez et al., The impact of dehydration process on antinutrients and protein digestibility of some legume flours, vol.114, pp.1063-1068, 2009.

, Table de composition nutritionnelle des aliments Ciqual, 2017.

E. Reboul, Vitamin E bioavailability: Mechanisms of intestinal absorption in the spotlight. Antioxidants (Basel) 2017, 6
URL : https://hal.archives-ouvertes.fr/hal-01755702

N. K. Scripsema, D. N. Hu, and R. B. Rosen, Lutein, zeaxanthin, and meso-zeaxanthin in the clinical management of eye disease, J. Ophthalmol, vol.865179, 2015.

C. Cabrera, F. Lloris, R. Gimenez, M. Olalla, and M. C. Lopez, Mineral content in legumes and nuts: Contribution to the Spanish dietary intake, Sci. Total Environ, vol.308, pp.1-14, 2003.

C. Agnoli, L. Baroni, I. Bertini, S. Ciappellano, A. Fabbri et al., Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition, vol.27, pp.1037-1052, 2017.

, Effect of processing on nutritive value of food: canning (Fruit, juices, vegetables, meat, fish), 1982.

J. C. Rickman, C. M. Bruhn, and D. M. Barrett, Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber, J. Sci. Food Agric, vol.87, pp.1185-1196, 2007.

N. R. Perron and J. L. Brumaghim, A review of the antioxidant mechanisms of polyphenol compounds related to iron binding, Cell Biochem. Biophys, vol.53, pp.75-100, 2009.

N. Wang, D. W. Hatcher, R. T. Tyler, R. Toews, and E. J. Gawalko, Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.), Food Res. Int, vol.43, pp.589-594, 2010.

K. Vijayakumari, P. Siddhuraju, M. Pugalenthi, and K. Janardhanan, Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis, Food Chem, vol.63, pp.259-264, 1998.

Y. Aguilera, I. Estrella, V. Benitez, R. M. Esteban, and M. A. Martin-cabrejas, Bioactive phenolic compounds and functional properties of dehydrated bean flours, Food Res. Int, vol.44, 2011.

J. C. Rickman, D. M. Barrett, and C. M. Bruhn, Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds, J. Sci. Food Agric, vol.87, pp.930-944, 2007.

O. Livny, R. Reifen, I. Levy, Z. Madar, R. Faulks et al., Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers, Eur. J. Nutr, vol.42, pp.338-345, 2003.

E. Reboul, M. Richelle, E. Perrot, C. Desmoulins-malezet, V. Pirisi et al., Bioaccessibility of carotenoids and vitamin E from their main dietary sources, J. Agric. Food Chem, vol.54, pp.8749-8755, 2006.

S. M. Palmer, D. M. Winham, A. M. Oberhauser, and R. E. Litchfield, Socio-ecological barriers to dry grain pulse consumption among low-income women: A mixed methods approach, Nutrients, vol.10, 2018.

G. Masset, L. G. Soler, F. Vieux, and N. Darmon, Identifying sustainable foods: The relationship between environmental impact, nutritional quality, and prices of foods representative of the French diet, J. Acad. Nutr. Diet, vol.114, pp.862-869, 2014.

A. K. Jukanti, P. M. Gaur, C. L. Gowda, and R. N. Chibbar, Nutritional quality and health benefits of chickpea (Cicer arietinum L.): A review, Br. J. Nutr, vol.108, pp.11-26, 2012.