Dry Beans and Pulses - Production, Processing and Nutrition

Informationen zum Autor Muhammad Siddiq , Associate Professor and Mark A. Uebersax , Professor Emeritus, both of the Department of Food Science & Human Nutrition, at Michigan State University, East Lansing, Michigan, USA Klappentext The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans.Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations.This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections:* Overview, production and postharvest technologies of beans and pulses* Composition, value-added processing and quality* Culinology, nutrition, and significance in human healthContributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting. Zusammenfassung The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans.Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations.This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significa...

List of contents

Dry Beans and Pulses Production and Consumption - An OverviewMuhammad Siddiq & Mark A. UebersaxDry Bean Breeding and Production TechnologiesJames D. Kelly & Karen A. CichyMarket Classes, Physical and Physiological Characteristics of Dry BeansMark A. Uebersax & Muhammad SiddiqPostharvest Storage Quality, Packaging and Distribution of Dry BeansMark A. Uebersax & Muhammad SiddiqComposition of Processed Dry Beans and PulsesElham Azarpazhooh & Joyce BoyeHydration, Blanching and Thermal Processing of Dry BeanNorman J Matella, Dharmendra Mishra & Kirk D. DolanCanned Whole Dry Beans and Bean ProductsBrittany L. White & Luke R. HowardExtrusion Processing of Dry Beans and PulsesJose De J. Berrios, José Luis Ramírez Ascheri & Jack N. LossoProcessing of Dry Bean Flours and FractionsXin Rui & Joyce BoyeCowpea Processing and ProductsRobert D. PhillipsUtilization of Dry Beans and Pulses in AfricaJose Jackson, Joyce Kinabo, Peter Mamiro, Delphina Mamiro & Victoria JideaniCommon Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeonpea, and Indian VetchMuhammad Nasir & Jiwan S. SidhuCulinary Perspective of Dry Beans and PulsesCarl P. BorchgrevinkNutrition and Human Health Benefits of Dry Beans and PulsesElizabeth A. Rondini, Kathleen G. Barrett & Maurice R. BenninkChemistry and Implications of Antinutritional Factors in Dry Beans and PulsesShridhar K. Sathe

Report

"Therefore, the book will be of interest largely to those who are interested in dry beans' production, processing, nutrition and health aspects rather than pulses." ( Experimental Agriculture , 1 October 2013)

Product details

• Authors: Muhammad Siddiq, Muhammad (EDT) Siddiq, Muhammad Uebersax Siddiq, Mark A. Uebersax
• Assisted by: A Uebersax (Editor), A Uebersax (Editor), Muhamma Siddiq (Editor), Muhammad Siddiq (Editor), Mark A. Uebersax (Editor)
• Publisher: IOWA
• Languages: English
• Product format: Hardback
• Released: 26.10.2012
• EAN: 9780813823874
• ISBN: 978-0-8138-2387-4
• No. of pages: 408
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Ecology; Ernährung, Hülsenfrüchte, Nutrition, Food Science & Technology, Lebensmittelforschung u. -technologie, Obst u. Gemüse, Fruit & Vegetable