Muhammad Siddiq & Mark A. Uebersax 
Dry Beans and Pulses 
Production, Processing and Nutrition

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.

İçerik tablosu

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

Yazar hakkında

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