Dry Beans and Pulses Production, Processing, and Nutrition

by Siddiq, Muhammad; Uebersax, Mark A.

• ISBN13: 9781119777113
• ISBN10: 1119777119
• Edition: 2nd
• Format: Hardcover
• Copyright: 2022-01-31
• Publisher: Wiley

Summary

Dry Beans and Pulses

The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available

Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more.

A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume:

• Features new topics, expanded discussion, updated references, and additional figures and tables throughout
• Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology^®
• Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds
• Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses
• Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods
• Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences

Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.

Author Biography

Muhammad Siddiq, Research Associate Professor, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA. His research interests include value-added Agri-food processing technology and quality evaluation.

Mark A. Uebersax, Professor Emeritus, Department of Food Science and Human Nutrition, Michigan State University, Perry, MI, USA. His primary research area is in fruit and vegetable processing, including dry beans.

Table of Contents

PART I:  OVERVIEW, PRODUCTION AND POSTHARVEST TECHNOLOGIES

1. Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses
Muhammad Siddiq, Mark A. Uebersax, Farihah Siddiq

2. Dry Bean Breeding and Production Technologies
Phillip N Miklas, James D. Kelly, Karen A. Cichy

3. Physical and Physiological Characteristics and Market Classes of Common Beans
Mark A. Uebersax, Carlos Urrea, Muhammad Siddiq

4. Harvesting, Postharvest Handling, Distribution and Marketing of Dry Beans
Mark A. Uebersax, Muhammad Siddiq, Joe Cramer, Scott Bales

5. Hard-to-cook and Other Storage Induced Quality Defects in Dry Beans
Mark A. Uebersax, Muhammad Siddiq, Makafui Borbi

PART II:  COMPOSITION, VALUE-ADDED PROCESSING AND QUALITY

6. Composition of Raw and Processed Dry Beans and Other Pulses
Elham Azarpazhooh, Jasim Ahmed

7. Hydration, Blanching and Thermal Processing of Dry Beans
Dharmendra K Mishra, Norm J. Matella, Rabiha Binti Sulaiman, Kirk D. Dolan

8. Processing and Quality Evaluation of Canned Dry Beans
Brittany L. White, Luke R. Howard, Mark A. Uebersax, Kirk D. Dolan

9. Extrusion Processing of Dry Beans and Pulses
Jose De J. Berrios, Jack N. Losso, Irene Albertos

10. Processing and Functional Properties of Dry Bean Flours and Fractions
Xin Rui, Sharon Hooper

11. Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans
Fernando A. Mendoza, Jason A. Wiesinger, Karen A. Cichy

12. Utilization of dry beans and Other Pulses as Ingredients in Diverse Food Products
Heather Hill

13. Cowpea Composition, Processing, and Products
Robert D. Phillips, Firibu Kwesi Saalia, Nicole Sharon Affrifah

14. Faba (Broad) Bean Production, Processing and Nutritional Profile
Sanju Bala Dhull, Mohd. Kashif Kidwai, Muhammad Siddiq, Jiwan S. Sidhu

15. Production, Processing and Nutritional Profile of Chickpeas and Lentils
Jiwan S. Sidhu, Tasleem Zafar, Patnarin Benyathiar, Muhammad Nasir

16. Processing and Utilization of Dry Beans and Pulses in Africa
Jose Jackson, Joyce Kinabo, Rosemary Lekalake, Kebadire Mogotsi

17. Processing and Nutritional Profile of Mung bean, Black Gram, Pigeon Pea, Lupin, Moth Bean and Indian Vetch
Muhammad Nasir, Jiwan S. Sidhu, Dalbir Singh Sogi

PART III:  CULINOLOGY, NUTRITION, HEALTH BENEFITS, AND FOOD SECURITY

18. A Culinology® Perspective of Dry Beans and Other Pulses
Samir Amin, Carl P. Borchgrevink

19.  Nutrition and Human Health Benefits of Dry Beans and Other Pulses
Chelsea Didinger, Michelle T. Foster, Marisa Bunning, Henry J. Thompson

20. Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses
Jason A Wiesinger, Frédéric Marsolais, Raymond P. Glahn

21. A Systems Perspective of the Role of Dry Beans and Pulses in the Future of Global Food Security: Opportunities and Challenges
John Medendorp, David DeYoung, Randy Ducksworth, Barry Pittendrigh, Deepa G. Thiagarajan