Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов

Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов


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Part I Overview, Production and Postharvest Technologies

      Muhammad Siddiq Mark A. Uebersax and Farihah Siddiq

        Introduction History and origin

        Production and trade Global production and trade US production and trade

        Consumption trends of dry beans

        Dry beans and other pulses as a diverse food resource Traditional utilization Value‐added processing and products

        Nutritional profile and health benefits Nutritional profile Health benefits Beans and pulses use in weaning foods

        Constraints to utilization of beans and other pulses

        Legumes and sustainability of agricultural systems

        Beans and other pulses in world food security Dry beans in food aid programs

        Summary

        References

      Legumes (dry beans and other pulses) occupy an important place in human nutrition, especially among the low‐income groups of people in developing countries. Although terms legumes, pulses, and beans are used interchangeably, they have distinct meanings. For example, a legume refers to any plant from the Fabaceae family, including leaves, stems, and pods, while edible seeds from the legume plant are called pulses, which include beans, cowpeas, chickpeas, lentils, and peas, to name a few (HSPH 2020; Perera et al. 2020). Food legumes have significant importance in human diet and animal feed worldwide and occupy an important place in the global food supply chain besides promoting sustainable agricultural production systems (Pratap et al. 2021).

      Dry beans and other pulses are a good source of protein (significantly higher than that of cereals), dietary fiber, starch, minerals, and vitamins (Kutos et al. 2002; Hayat et al. 2014; Kamboj and Nanda 2018). They are a staple food and are a low‐cost source of protein in developing countries where protein energy malnutrition (PEM) is prevalent (Van Heerden and Schonfeldt 2004). The inclusion of pulses in the daily diet has many beneficial physiological effects in controlling and preventing various metabolic diseases such as diabetes mellitus, coronary heart disease, and colon cancer (Tharanathan and Mahadevamma 2003). Further, pulses belong to the group that elicits the lowest blood glucose response and contain considerable contents of phenolic compounds. The role of legumes as therapeutic agents in the diets of persons suffering from metabolic disorders has gained a significant interest in recent years (Mudryj et al. 2014; Yao et al. 2020).

      Source: Based on data from USDA (2021).

Schematic illustration of a selection of common dry beans and pulses.

      Source: Original image by author, M.A. Uebersax.


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