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Dry Beans and Pulses. Production, Processing and Nutrition - Product Image

Dry Beans and Pulses. Production, Processing and Nutrition

  • ID: 2293035
  • October 2012
  • 408 Pages
  • John Wiley and Sons Ltd

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 READ MORE >

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

“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)

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