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.
İçerik tablosu
Contributors vii
Preface xi
Part I: Overview, Production and Postharvest Technologies 1
1. Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses 3
Muhammad Siddiq, Mark A. Uebersax, and Farihah Siddiq
2. Dry Bean Breeding and Production Technologies 29
Phillip N. Miklas, James D. Kelly, and Karen A. Cichy
3. Physical and Physiological Characteristics and Market Classes of Common Beans 57
Mark A. Uebersax, Carlos Urrea, and Muhammad Siddiq
4. Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans 81
Mark A. Uebersax, Muhammad Siddiq, Joe Cramer, and Scott Bales
5. Hard- to- Cook and Other Storage- Induced Quality Defects in Dry Beans 105
Mark A. Uebersax, Muhammad Siddiq, and Makafui Borbi
Part II: Composition, Value-added Processing and Quality 129
6. Composition of Raw and Processed Dry Beans and Other Pulses 131
Elham Azarpazhooh and Jasim Ahmed
7. Hydration, Blanching and Thermal Processing of Dry Beans 159
Dharmendra K. Mishra, Norm J. Matella, Rabiha Binti Sulaiman, and Kirk D. Dolan
8. Processing and Quality Evaluation of Canned Dry Beans 191
Brittany L. White, Luke R. Howard, Mark A. Uebersax, and Kirk D. Dolan
9. Extrusion Processing of Dry Beans and Pulses 225
Jose De J. Berrios, Jack N. Losso, and Irene Albertos
10. Processing and Functional Properties of Dry Bean Flours and Fractions 247
Xin Rui and Sharon Hooper
11. Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans 277
Fernando A. Mendoza, Jason A. Wiesinger, and Karen A. Cichy
12. Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products 307
Heather Hill
13. Cowpea Composition, Processing, and Products 331
Robert D. Phillips, Firibu Kwesi Saalia, and Nicole Sharon Affrifah
14. Faba (Broad) Bean Production, Processing, and Nutritional Profile 359
Sanju Bala Dhull, Mohd. Kashif Kidwai, Muhammad Siddiq, and Jiwan S. Sidhu
15. Production, Processing, and Nutritional Profile of Chickpeas and Lentils 383
Jiwan S. Sidhu, Tasleem Zafar, Patnarin Benyathiar, and Muhammad Nasir
16. Processing and Utilization of Dry Beans and Pulses in Africa 409
Jose Jackson, Joyce Kinabo, Rosemary Lekalake, and Kebadire Mogotsi
17. Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch 431
Muhammad Nasir, Jiwan S. Sidhu, and Dalbir Singh Sogi
Part III: Culinology, Nutrition, Health Benefits, And Food Security 453
18. A Culinology ® Perspective of Dry Beans and Other Pulses 455
Samir Amin and Carl P. Borchgrevink
19. Nutrition and Human Health Benefits of Dry Beans and Other Pulses 481
Chelsea Didinger, Michelle T. Foster, Marisa Bunning, and Henry J. Thompson
20. Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses 505
Jason A. Wiesinger, Frédéric Marsolais, and 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 531
John Medendorp, David De Young, Deepa G. Thiagarajan, Randy Duckworth, and Barry Pittendrigh
Index 551
Yazar hakkında
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.
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