Dry Beans And Pulses Production Processing And Nutrition Muhammad Siddiq by Muhammad Siddiq, Mark A. Uebersax 9780813823874, 9781118448298, 0813823870, 1118448294 instant download after payment.

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.

Content:
Chapter 1 Dry Beans and Pulses Production and Consumption—An Overview (pages 1–22): Muhammad Siddiq and Mark A. Uebersax
Chapter 2 Dry Bean Breeding and Production Technologies (pages 23–54): James D. Kelly and Karen A. Cichy
Chapter 3 Market Classes and Physical and Physiological Characteristics of Dry Beans (pages 55–74): Mark A. Uebersax and Muhammad Siddiq
Chapter 4 Postharvest Storage Quality, Packaging and Distribution of Dry Beans (pages 75–100): Mark A. Uebersax and Muhammad Siddiq
Chapter 5 Composition of Processed Dry Beans and Pulses (pages 101–128): Elham Azarpazhooh and Joyce I. Boye
Chapter 6 Hydration, Blanching and Thermal Processing of Dry Beans (pages 129–154): Norman J. Matella, Dharmendra K. Mishra and Kirk D. Dolan
Chapter 7 Canned Whole Dry Beans and Bean Products (pages 155–183): Brittany L. White and Luke R. Howard
Chapter 8 Extrusion Processing of Dry Beans and Pulses (pages 185–203): Jose De J. Berrios, Jose Luis Ramirez Ascheri and Jack N. Losso
Chapter 9 Processing of Dry Bean Flours and Fractions (pages 205–234): Xin Rui and Joyce I. Boye
Chapter 10 Cowpea Processing and Products (pages 235–259): Robert D. Phillips
Chapter 11 Utilization of Dry Beans and Pulses in Africa (pages 261–282): Jose Jackson, Joyce Kinabo, Peter Mamiro, Delphina Mamiro and Victoria Jideani
Chapter 12 Common Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeon Pea and Indian Vetch (pages 283–309): Muhammad Nasir and Jiwan S. Sidhu
Chapter 13 Culinary Perspective of Dry Beans and Pulses (pages 311–334): Carl P. Borchgrevink
Chapter 14 Nutrition and Human Health Benefits of Dry Beans and Pulses (pages 335–357): Elizabeth A. Rondini, Kathleen G. Barrett and Maurice R. Bennink
Chapter 15 Chemistry and Implications of Antinutritional Factors in Dry Beans and Pulses (pages 359–377): Shridhar K. Sathe