Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 19

The common dry bean and other pulses demonstrate global adaptability, genotypic and phenotypic diversity, and undergo multiple means of preparation and dietary use. Dry bean consumption patterns vary dramatically by geographic region and among cultures. Determinants include a broad spectrum of social interactions and traditions that discriminate among bean types (color, size, and shape) and among means of preparation and end product use. These patterns of use have significant public health impact (Uebersax 2006).

Numerous culinary quality traits of beans contribute to their acceptable use but are frequently underestimated in their influence. These include: Accessibility and Storage − local indigenous versus commercial production and open marketplace versus packaged procurement (on‐site point of purchase quality assessment, frequency, and quantity of purchase). In‐home storage and meal‐planning dynamics (stability, knowledge, water availability); and Preparation and Quality − the extensive constraints associated with preparation and cooking (water and fuel availability, sanitation, and time). Characteristic palatability attributes include integrity, texture (firmness and consistence), taste, and flavor (Uebersax 2006).

The use of dry beans and pulses may be considered from either a traditional or a value‐added perspective. Traditionally, dry beans are cooked, fried, or baked to be in soups, eaten as vegetables, or combined with other protein foods to make a main dish. Commercially, beans have commonly been packaged in dry‐pack form intended for home preparation or processed by canning in brine or tomato‐based sauce (Siddiq and Uebersax 2012).