Оглавление
Группа авторов. Dry Beans and Pulses Production, Processing, and Nutrition
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Dry Beans and Pulses Production, Processing, and Nutrition. Production, Processing, and Nutrition
Contributors
Preface
1 Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses
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
2 Dry Bean Breeding and Production Technologies
INTRODUCTION
PRODUCTION PRACTICES AND TRENDS. Production practice
Production trends
BEAN GENETICS. Bean species
Gene pools
Wild bean germplasm
BREEDING PROCEDURES AND PRACTICES. Breeding procedures − hybridization
BREEDING METHODS
Seed multiplication
BREEDING FOR SPECIFIC TRAITS. Breeding for yield
Disease resistance
Abiotic stress tolerance
Breeding for direct harvest systems
Symbiotic nitrogen fixation (SNF)
Processing quality
Micronutrient content
Niche Markets. Organic dry beans
Slow darkening (SD) pinto beans
Heirloom beans
GENOMIC RESEARCH AND TRANSGENIC BEANS. Genomic research
Transgenic beans
FUTURE DIRECTIONS
REFERENCES
3 Physical and Physiological Characteristics and Market Classes of Common Beans
INTRODUCTION
Box 3.1. Terminology frequently used in conjunction with common beans and legumes
COMMERCIAL MARKET CLASSES OF COMMON BEANS
PHYSIOLOGY OF COMMON BEAN SEED
Structural and anatomical features of bean seed
Seed coat
Cotyledon
Embryo
CHARACTERISTICS OF SEED SIZE AND SHAPE
SEED COAT PIGMENTATION AND COLOR
USDA STANDARDS FOR COMMON BEANS AND SELECTED PULSES
SEED CERTIFICATION
SUMMARY
REFERENCES
4 Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans
INTRODUCTION
HARVESTING AND DRY BEAN QUALITY
POSTHARVEST OPERATIONS
Conveying and transfers
Receiving, cleaning, and separation
DRY BEAN STORAGE AND HANDLING
Bean storage facilities
Bean drying and aeration
PACKAGING AND MARKET DISTRIBUTION
Packaging systems for domestic shipments. Retail polyethylene bags (1–5 pound)
Commercial polypropylene bags (100‐pound)
Bulk polyethylene totes (2000‐pound)
Domestic rail and truck transit
Packaging for overseas shipments
MARKETING OF DRY BEANS. Market channels
Marketing of organic vs. conventional dry beans
Marketing and promotion organizations
POSTHARVEST STORAGE QUALITY
Moisture content
Storage temperature and time
Off‐flavor development during transit/storage
Postharvest losses
BEAN HANDLING AND FOOD SAFETY
SUMMARY
REFERENCES
5 Hard‐to‐Cook and Other Storage‐Induced Quality Defects in Dry Beans
INTRODUCTION
POSTHARVEST STORAGE AND BEAN QUALITY
STORAGE INDUCED DEFECTS
Hard shell (HS) and hard‐to‐cook (HTC) phenomena
Mechanism of HTC development
Phenolics interactions
Lignification of middle lamella
Pectin‐cation cross‐linking
Protein‐starch interactions
Cellular integrity and ultrastructure changes
Seed discoloration
Mold development
Insect infestation
QUALITY DEFECTS IN COOKED/PROCESSED HTC BEANS
SUMMARY
REFERENCES
6 Composition of Raw and Processed Dry Beans and Other Pulses
INTRODUCTION
PROCESSING AND THE COMPOSITION OF DRY BEANS
Protein
Protein quality/PDCAAS
Carbohydrate. Starch
Dietary fiber
Minor constituents. Ash, minerals, vitamins, and lipids
Natural antioxidants
PROCESSING AND THE NUTRITIONAL QUALITY OF BEANS
Dehulling
Size reduction
Soaking
Blanching and cooking
Germination
Fermentation
Extrusion cooking
NOVEL PROCESSING METHODS AND IMPACTS ON COMPOSITION
CONCLUSION
REFERENCES
7 Hydration, Blanching and Thermal Processing of Dry Beans
INTRODUCTION
BEAN HYDRATION AND DIFFUSION PHENOMENA
Water imbibition and bean softening
Water quality and water volume
Soaking temperature
Soak water additives
Alternate/modified soak treatment
Quick‐cooking beans
BLANCHING
Blanching processes
Post‐blanch cooling and inspection
Effect of soaking/blanching on antinutrient and nutrients. Oligosaccharides
Phytohemagglutinin (PHA) or lectins
Trypsin inhibitors
Tannins and polyphenols
Phytates and phytic acid
B‐vitamins and minerals
THERMAL PROCESSING
Commercial sterility
Thermal process considerations
Thermal death time curve
Heat transfer
Heat penetration
Lethal rate
Formula Method
Kinetics
Retort/sterilizers and metal cans
Metal cans
Static retort
Agitating cookers
Continuous retorts
Hydrostatic pressure sterilizers
Innovative canning methodologies
Shaka® retort technology
Microwave‐assisted thermal sterilization (MATS)
SUMMARY
REFERENCES
8 Processing and Quality Evaluation of Canned Dry Beans
INTRODUCTION
Consumption trends
PROCESSING PROCEDURES
Cleaning and grading
Soaking, destoning, and blanching
Soaking
Destoning
Blanching
CANNED BEAN PACK STYLES
Beans in brine or sauce
Pork and beans or beans with frankfurters/wieners
Baked beans
Chili with beans or chile con carne with beans
Refried beans
Bean soups
Other canned bean products
FILLING AND CAN SIZES. Filling and closing
Cans/jars sizes
THERMAL PROCESSING
FOOD SAFETY REGULATIONS
QUALITY OF BEAN PRODUCTS. Standards of quality
Quality evaluation
Physical measurements
Visual examination
Box 8.1. Quality measurements and descriptors used for canned beans
Chemical/nutritional measurements. Proximate chemical composition
Total dietary fiber, total starch, and resistant starch
Monosaccharides and oligosaccharides
Flavor volatiles
Sensory attributes
QUALITY CHANGES DURING THERMAL PROCESSING. Starch
Oligosaccharides
Pectic substances
Vitamins and minerals
Phytochemicals
Inactivation of antinutritional factors
Proteins
Lipids
INNOVATIVE TRENDS FOR CANNED BEANS APPLICATIONS. New diverse products and healthy formulations
Innovative processing equipment/technologies. Shaka® retort system
Microwave‐assisted thermal sterilization (MATS)
Pressure‐assisted thermal sterilization (PATS)
Packaging innovations
SUMMARY
REFERENCES
9 Extrusion Processing of Dry Beans and Pulses
INTRODUCTION
Significance of extrusion in food processing
EXTRUSION TECHNOLOGY AND SYSTEMS. Extrusion‐cooking technology
System classification
Box 9.1. Extrusion applications in food, feed, and other products
Extrusion processing operation
OVERVIEW OF EXTRUDED DRY BEANS AND PULSES
Extruded dry bean/pulse products
PULSES AND OTHER PLANT‐BASED PROTEINS AS SUSTAINABLE FOOD INGREDIENTS. Plant‐based protein applications in meat substitutes
Role of extrusion in meat analog production and sustainability
High‐moisture fibration extrusion technology in meat substitute/analog production
QUALITY OF EXTRUDED DRY BEANS AND PULSES PRODUCTS. Functional properties
Nutritional and health benefits
SUMMARY
REFERENCES
10 Processing and Functional Properties of Dry Bean Flours and Fractions
INTRODUCTION
COMPOSITION AND HEALTH BENEFITS OF BEAN FLOURS. Composition of bean flours
Health benefits of bean flours
Bioactive peptides
Diabetes and inflammation
EXTRACTION PROTOCOLS FOR PROTEIN. Dry processing
Wet processing. Alkaline extraction
Acid extraction
Salt extraction
Water extraction
Ultrafiltration method
Comparison of protein extraction techniques
EXTRACTION PROTOCOLS FOR STARCH. Dry processing
Wet processing
EXTRACTION PROTOCOLS FOR DIETARY FIBER
PHYSICO‐CHEMICAL PROPERTIES OF THE MAJOR BEAN FRACTIONS. Protein. Solubility
Water absorption and fat absorption capacity
Emulsifying properties
Foaming properties
Gelation
Starch. Gelatinization properties
Swelling properties and solubility
Rheological properties
Dietary fiber. Solubility
Hydration and fat/oil retention capacity
Viscosity
FOOD APPLICATIONS − CASE STUDY, PASTA
CONCLUSION
REFERENCES
11 Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans
INTRODUCTION
BEAN SEED TRAITS, TESTING METHODS, AND END‐USE QUALITY
MACHINE VISION TECHNOLOGY
Image acquisition
Image processing and analysis
Color for quality assessment. Color representation
Considerations for measuring color
Feature extraction and analysis
An application for assessing visual quality of canned black beans
VISIBLE AND NEAR‐INFRARED SPECTROSCOPY TECHNOLOGY
Basic principles
Instrumentation
Reflectance, transmittance, and interactance modes
Processing and analysis of spectral data
Spectral preprocessing
Analysis multivariate
Model evaluation
Bean quality evaluation using Vis‐NIR spectroscopy
Prediction of end‐use quality by Vis‐NIR. Canning quality traits of black beans
Mineral content prediction after cooking
Advantages and limitations of Vis‐NIR spectroscopy
HYPERSPECTRAL IMAGING TECHNOLOGY
Basic principles
Image acquisition and structure
Image processing and analysis
BEAN QUALITY EVALUATION USING HYPERSPECTRAL IMAGING TECHNOLOGY
End‐use quality predictions of canned beans
Prediction of cooking time of beans
Advantages and limitations of hyperspectral imaging
CONCLUSIONS
REFERENCES
12 Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products
INTRODUCTION
PROCESSING OF DRY BEANS AND PULSE INGREDIENTS
PROTEIN BIOAVAILABILITY AND DIGESTIBILITY
APPLICATIONS IN DIVERSE FOOD PRODUCTS
Composite mixes and doughs
Baked foods
Breads
Snack foods. Crackers, biscuits, and cookies
Dried products
Extruded snacks
Meat extenders and alternatives
Dairy products and dairy analogs
CONSUMER PREFERENCES
EMERGING TRENDS IN PULSE‐BASED PRODUCTS
Gluten free
Capsule technology
OTHER PULSES
CONCLUSIONS
ACKNOWLEDGMENTS
REFERENCES
13 Cowpea Composition, Processing, and Products
INTRODUCTION
COMPOSITION OF COWPEAS
Proteins and amino acids
Protein classification
Carbohydrates
Lipids
Vitamins and minerals
Functional bioactive compounds and antinutrients
COWPEA PROCESSING AND NUTRITIONAL AND SENSORY QUALITY
Whole seed processing − traditional
Soaking, boiling, and steaming
Germination and fermentation
Cowpea‐based ingredients
Whole and decorticated flours
Milled/air‐classified fractions
Protein concentrates and isolates
Extruded products
Resistant starch
Foods made from cowpeas
Akara
Moin‐moin and other dishes
Baking‐composite flours
Weaning foods
BIOFORTIFICATION OF COWPEAS. Prevention strategies for micronutrient deficiency
Case studies for iron and zinc cowpeas
Bioavailability of Fe and Zn in biofortified cowpeas: effects of antinutrients
Fe and Zn retention in biofortified cowpea during processing
CONCLUSIONS AND FUTURE OUTLOOK
SUMMARY
REFERENCES
14 Faba (Broad) Bean Production, Processing, and Nutritional Profile
INTRODUCTION
PRODUCTION PRACTICES AND HARVESTING
GLOBAL PRODUCTION AND TRADE
COMPOSITION AND NUTRITIONAL PROFILE
Protein
Carbohydrates
Dietary fiber
Starch
Minerals and vitamins
Bioactive compounds
Antinutrients
Favism
PROCESSING METHODS
Dehulling
Soaking
Traditional cooking and consumption
Cooking and autoclaving
Extrusion
Roasting
Germination
Alternative and emerging treatment methods
FABA BEAN PRODUCTS
Pasta
Spaghetti
Bread
Tofu and yogurt
Other products
ROLE IN ECOSYSTEM AND ENVIRONMENTAL SUSTAINABILITY
SUMMARY
REFERENCES
15 Production, Processing, and Nutritional Profile of Chickpeas and Lentils
INTRODUCTION
CHICKPEA
Global production and trade
Cultivation and field practices
Harvesting, storage, and handling
Nutritional and chemical composition
Chickpea processing and products
Chickpea flour and protein/starch fractions/isolates
Hummus
Roasted chickpeas
Canned chickpeas
Other chickpea‐based products
LENTIL
Global production and trade
Cultivation and field practices
Composition and nutritional profile
Lentil processing and products
Lentil flour and protein/starch fractions/isolates
Lentil‐based products
INNOVATIVE PROCESSING OF CHICKPEAS AND LENTILS
SUMMARY
REFERENCES
16 Processing and Utilization of Dry Beans and Pulses in Africa
INTRODUCTION
DRY BEANS AND PULSES PRODUCTION AND UTILIZATION TRENDS. Production trends
Consumption trends and constraints
BEAN AND PULSE PROCESSING
Traditional processed bean products
Bean‐processing technologies
Cleaning
Soaking
Dehulling or decortication
Dry and wet milling
Roasting
Frying
Puffing and steaming
Germination and fermentation
Agglomeration
Canning
RECENT DEVELOPMENTS IN BEAN PRODUCTION. Iron biofortification
Climate‐smart traditional beans
Bambara groundnuts (Vigna subterranea)
Tepary bean (Phaseolus acutifolius)
Morama bean (Tylosema esculentum)
Mogose (Bauhinia petersiana)
FUTURE RESEARCH NEEDS
REFERENCES
17 Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch
INTRODUCTION
Box 17.1.Nutritional and health benefits of pulses
MUNG BEAN
Cultivation and production
Composition and nutritional profile
Processing
BLACK GRAM (MASH OR URD)
Cultivation and production
Composition and nutritional value
Processing
PIGEON PEA
Cultivation, production, and postharvest handling
Composition and nutritional quality
Processing
LUPIN
Cultivation, production, and postharvest handling
Composition and nutritional quality
Processing
MOTH BEAN
Cultivation, production, and postharvest handling
Composition and nutritional quality
Processing
INDIAN VETCH
SUMMARY
REFERENCES
18 A Culinology® Perspective of Dry Beans and Other Pulses
INTRODUCTION
EARLY EVIDENCE OF LEGUME CONSUMPTION
REGIONAL BEAN CUISINES OF THE UNITED STATES
Southern USA
Creole and Cajun cuisine
Low Country Cousine
Appalachian cuisine
Southwestern USA
Midwestern USA
Northeastern USA
Northwestern USA
WORLDWIDE BEAN AND PULSE CUISINES
Mediterranean
Latin America and the Caribbean
Asia
PREPARATION METHODS
CURRENT FOOD MANUFACTURING AND RETAIL TRENDS
Bean and pulse‐based pasta and rice blends
Plant‐based meats
Bean and pulse‐based snacks
CURRENT FOODSERVICE AND RESTAURANT TRENDS
CONCLUSION
REFERENCES
19 Nutrition and Human Health Benefits of Dry Beans and Other Pulses
INTRODUCTION: LEGUMES’ POTENTIAL TO MITIGATE CHRONIC DISEASE AND PROMOTE PUBLIC HEALTH
HEALTHFUL COMPONENTS IN PULSES
PULSE CONSUMPTION AND WELL‐BEING: HEALTH PROMOTION AND DISEASE MITIGATION
Cancer and aging
Breast cancer
Colorectal cancer
Prostate cancer
Cardiovascular disease
Diabetes mellitus
Gut health
Obesity and overweight
CONCLUSION − THE ROLE OF PULSES IN DIETARY PATTERN
ACKNOWLEDGMENTS
REFERENCES
20 Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses
INTRODUCTION
BIOACTIVE COMPOUND OR ANTINUTRIENT?
HEALTH IMPLICATIONS. Oligosaccharides
Polyphenols
Phytic acid/phytate
Proteins and peptides
Lectins
Enzyme inhibitors
Allergens
Bioactive peptides
Saponins
CONCLUSIONS
ACKNOWLEDGMENTS
REFERENCES
21 A Systems Perspective of the Role of Dry Beans and Pulses in the Future of Global Food Security: Opportunities and Challenges
INTRODUCTION
Opportunities
Challenges
GLOBAL FOOD SECURITY AND PULSES. Global food security
Availability: production, storage, and trade
Access
Utilization
Stability
NUTRITION SECURITY. Global situation
Role of legumes in nutrition security
CURRENT STATE OF LEGUMES
THE FUTURE OF LEGUMES. Global food challenge
World population growth
More‐efficient land use
Improved yields
Decreased postharvest loss
Urbanization
Climate change
Change campaigns
CONCLUSION: A SHIFT TOWARD LEGUMES IN GLOBAL DIETS
ACKNOWLEDGEMENT
REFERENCES
Index
WILEY END USER LICENSE AGREEMENT
