# Pulse review tracks nutrient losses after fungal infection > A review of research through 2025 finds that protein, carbohydrate and lipid levels generally decline in infected pulse seeds. Results vary by crop and study, while amino-acid data and comparable monitoring remain limited. URL: https://foodradar.org/new-review-maps-fungal-infection-gaps-in-protein-rich-pulses Language: en Author: FoodRadar Editorial Published: 2026-10-15T20:50:05.019775+00:00 Updated: 2026-10-24T19:21:23.463Z Source publication date: 2026-09-25 Category: Food safety Türkçe: https://foodradar.org/tr/new-review-maps-fungal-infection-gaps-in-protein-rich-pulses Español: https://foodradar.org/es/new-review-maps-fungal-infection-gaps-in-protein-rich-pulses Deutsch: https://foodradar.org/de/new-review-maps-fungal-infection-gaps-in-protein-rich-pulses Italiano: https://foodradar.org/it/new-review-maps-fungal-infection-gaps-in-protein-rich-pulses Русский: https://foodradar.org/ru/new-review-maps-fungal-infection-gaps-in-protein-rich-pulses ## The review connects seed nutrition with mycotoxin research A review published in Food Safety on 25 September 2026 reports that fungal infection generally lowers nutrient levels in pulse seeds, although individual studies differ. Researchers at the USDA Agricultural Research Service in New Orleans examined research through 2025 to assess nutrient changes alongside mycotoxin contamination in protein-rich crops. The paper brings together reports on beans, peas, lentils, chickpeas, lupins and other pulses. It asks how infection changes the seeds' nutritional composition and where evidence remains missing. Its crop-by-crop discussion covers protein, carbohydrates, lipids and, where measured, fibre, ash and moisture. ## Protein usually declined, but some studies reported increases Across the studies reviewed, protein typically decreased after fungal infection, while carbohydrates and lipids also generally declined. Fibre and ash showed mixed responses. The authors suggest that some measured increases could reflect fungal biomass or concentration effects as other nutrients are depleted, rather than an improvement in nutritional quality. The bean section draws on six studies and illustrates the variation. Two reports involving the same fungal species found opposite changes in protein. The authors discuss differences in seed handling and experimental conditions as possible explanations. They also describe substantial differences in the size of protein losses between studies. ## The depth of evidence differs between crops The review identified only one study of nutrient changes associated with infection in winged bean and two in pea. It reports decreases in protein for crops including mung bean, black gram and cowpea, while lentil findings included both increases and decreases. The authors repeatedly call for further work to confirm crop-specific changes. Faba bean illustrates why the authors examine nutrition and contamination together. In one cited study, measured protein increased while aflatoxin contamination was also detected. The review calls for larger samples and further validation of the nutritional findings. It also notes that classifying faba bean seeds as diseased or healthy by discoloration is not a useful way to determine fungal infection. ## Fungal damage and toxin detection are distinct questions The paper covers toxin-producing fungi as well as other organisms that can damage pulse crops without producing the mycotoxins under discussion. It describes mycotoxins as toxic substances produced by fungi and considers their contamination alongside changes in nutritional composition. The authors identify both field and post-harvest stages as relevant to these concerns. For detection, the review discusses near-infrared spectroscopy, hyperspectral imaging, molecular assays and aflatoxin biosensors. These approaches examine different targets, including fungal infection, particular fungal species and toxins. The authors describe progress in rapid screening but state that the technologies are not yet standardised globally. ## Comparable measurements and amino-acid data are research priorities The authors identify three recurring gaps: a lack of standardised methods for measuring infection severity and nutrient loss, limited amino-acid profile data, and insufficient coordinated global surveillance of mycotoxins in pulses. They state that these gaps hinder comparisons between studies and the development of targeted mitigation strategies. Their proposed research priorities include more detailed protein and amino-acid measurements before and after infection, work on crop resistance, and approaches to contamination before and after harvest. The conclusion presents these as continuing research needs to support the nutritional quality and safety of pulse-based foods. The review was funded by the USDA and partly supported through research appointments administered by the Oak Ridge Institute for Science and Education. The article states that its contents reflect the authors' views. ## Sources and rights - [Impacts of Fungal Infection and Mycotoxin Contamination on Nutritional Quality and Safety of Protein-Rich Pulses](https://doi.org/10.14252/foodsafetyfscj.D-25-00005?utm_source=foodradar.org&utm_medium=referral&utm_campaign=editorial&utm_content=new-review-maps-fungal-infection-gaps-in-protein-rich-pulses-en). Food Safety. Elizabeth M. Wyman, Emily Branstad-Spates, Kanniah Rajasekaran and Matthew D. Lebar (2026). Impacts of Fungal Infection and Mycotoxin Contamination on Nutritional Quality and Safety of Protein-Rich Pulses. Food Safety 14(3), 104–128. DOI: 10.14252/foodsafetyfscj.D-25-00005. © 2026 Food Safety Commission, Cabinet Office, Government of Japan. CC BY 4.0. Editorial adaptation and translations: FoodRadar. 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