Siddiq / Uebersax Dry Beans and Pulses

Production, Processing and Nutrition
1. Auflage 2012
ISBN: 978-1-118-44828-1
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 408 Seiten, E-Book

The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans.
Numerous factors influence utilization, including bean type andcultivar selection, cropping environment and systems, storageconditions and handling infrastructure, processing and finalproduct preparation. Nutrient content and bio-availabilityare dramatically influenced by these conditions. In recentyears, beans and pulses have been cited for imparting specificpositive health potentiating responses, such as hypocholesteremicresponse, mitigation of diabetes and colonic cancer, and weightcontrol. Enhanced dry bean utilization focused on improved dietaryhealth is an opportunity within both subsistent and developedpopulations.
This book provides a contemporary source of information thatbrings together current knowledge and practices in the value chainof beans/pulses production, processing, and nutrition. Itprovides in-depth coverage of a wide variety of pertinent topicsincluding: breeding, postharvest technologies, composition,processing technologies, food safety, quality, nutrition, andsignificance in human health. An experienced team of over 25contributors from North America, Asia, and Africa has written 15chapters, divided into three sections:
* Overview, production and postharvest technologies of beans andpulses
* Composition, value-added processing and quality
* Culinology, nutrition, and significance in human health
Contributors come from a field of diverse disciplines, includingcrop sciences, food science and technology, food biochemistry, foodengineering, nutritional sciences, and culinology. Dry Beans andPulses Production, Processing and Nutrition is an essentialresource for scientists, processors and nutritionists, whatever thework setting.

Autoren/Hrsg.

Siddiq, Muhammad

Uebersax, Mark A.

Inhaltsverzeichnis

Contributors vii
Preface ix
PART I: OVERVIEW, PRODUCTION AND POSTHARVEST TECHNOLOGIES1
1. Dry Beans and Pulses Production and Consumption--AnOverview 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 Characteristicsof Dry Beans 55
Mark A. Uebersax and Muhammad Siddiq
4. Postharvest Storage Quality, Packaging and Distribution ofDry Beans 75
Mark A. Uebersax and Muhammad Siddiq
PART II: COMPOSITION, VALUE-ADDED PROCESSING AND QUALITY101
5. Composition of Processed Dry Beans and Pulses 103
Elham Azarpazhooh and Joyce I. Boye
6. Hydration, Blanching and Thermal Processing of Dry Beans129
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 JackN. 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 andVictoria 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 HUMANHEALTH 311
13. Culinary Perspective of Dry Beans and Pulses 313
Carl P. Borchgrevink
14. Nutrition and Human Health Benefits of Dry Beans and Pulses335
Elizabeth A. Rondini, Kathleen G. Barrett and Maurice R.Bennink
15. Chemistry and Implications of Antinutritional Factors in DryBeans and Pulses 359
Shridhar K. Sathe
Index 379

Über Autor(innen)

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