Dry Beans and Pulses Production, Processing and Nutrition

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

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, Jose Luis Ramirez 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