Dry Beans and Pulses Production, Processing and Nutrition

by Siddiq, Muhammad; Uebersax, Mark A.

• ISBN13: 9780813823874
• ISBN10: 0813823870
• Edition: 1st
• Format: Hardcover
• Copyright: 2012-11-28
• Publisher: Wiley-Blackwell

Summary

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 health Contributors 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.

Author Biography

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

Table of Contents

Contributors vii

Preface ix

PART I: OVERVIEW, PRODUCTION AND POSTHARVEST TECHNOLOGIES 1

1. Dry Beans and Pulses Production and Consumption—An Overview 3
Muhammad Siddiq and Mark A. Uebersax

2. Dry Bean Breeding and Production Technologies 23
James D. Kelly and Karen A. Cichy

3. Market Classes and Physical and Physiological Characteristics of Dry Beans 55
Mark A. Uebersax and Muhammad Siddiq

4. Postharvest Storage Quality, Packaging and Distribution of Dry Beans 75
Mark A. Uebersax and Muhammad Siddiq

PART II: COMPOSITION, VALUE-ADDED PROCESSING AND QUALITY 101

5. Composition of Processed Dry Beans and Pulses 103
Elham Azarpazhooh and Joyce I. Boye

6. Hydration, Blanching and Thermal Processing of Dry Beans 129
Norman J. Matella, Dharmendra K. Mishra and Kirk D. Dolan

7. Canned Whole Dry Beans and Bean Products 155
Brittany L. White and Luke R. Howard

8. Extrusion Processing of Dry Beans and Pulses 185
Jose De J. Berrios, José Luis Ramírez Ascheri and Jack N. Losso

9. Processing of Dry Bean Flours and Fractions 205
Xin Rui and Joyce I. Boye

10. Cowpea Processing and Products 235
Robert D. Phillips

11. Utilization of Dry Beans and Pulses in Africa 261
Jose Jackson, Joyce Kinabo, Peter Mamiro, Delphina Mamiro and Victoria Jideani

12. Common Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeon Pea and Indian Vetch 283
Muhammad Nasir and Jiwan S. Sidhu

PART III: CULINOLOGY, NUTRITION AND SIGNIFICANCE IN HUMAN HEALTH 311

13. Culinary Perspective of Dry Beans and Pulses 313
Carl P. Borchgrevink

14. Nutrition and Human Health Benefits of Dry Beans and Pulses 335
Elizabeth A. Rondini, Kathleen G. Barrett and Maurice R. Bennink

15. Chemistry and Implications of Antinutritional Factors in Dry Beans and Pulses 359
Shridhar K. Sathe

Index 379