Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 3

1 Chapter 1Table 1.1. Regional production of dry beans and other pulses in 2019 (metri...Table 1.2. Leading dry beans and pulses producing countries in 2019 (metric ...Table 1.3. Leading dry beans, chickpeas, and lentils exporting and importin...Table 1.4. Leading dry beans producing states in the US for selected years ...Table 1.5. Comparison of nutritional profiles of dry beans, chickpea and le...Table 1.6. Composition of selected dry beans and pulses (per 100 g).Table 1.7. Typical constraints associated with legumes utilization, their n...

2 Chapter 2Table 2.1. Major bean breeding programs in the US, location and seed type f...Table 2.2. Gene pools, races, and growth habits of US dry bean market class...

3 Chapter 3Table 3.1. Physical characteristics and selected cultivars of common dry be...Table 3.2. Seed size of selected commercial market classes of dry beans (ex...Table 3.3. United States standards for selected classes of dry beans/pulses...

4 Chapter 4Table 4.1. Compounds associated with off‐flavor in dry beans/ pulses during...

5 Chapter 5Table 5.1. Storage and handling induced quality defects of dry beans.Table 5.2. Selected studies on dry beans storage conditions and hard‐to‐coo...

6 Chapter 6Table 6.1. Amino acid composition of kidney beans (g/100g, wet basis).Table 6.2. Yield and composition of starches from different types of dry be...Table 6.3. Composition of dietary fiber and resistant starch in raw and pro...Table 6.4. Effect of cooking on the mineral contents of dry beans (mg/100 g...Table 6.5. Vitamin contents of selected dry beans and other pulses (mg/100 ...Table 6.6. Fatty acids¹ composition of selected dry beans and other pulses....Table 6.7. The effect of dehulling on the composition of antinutrient facto...Table 6.8. In vitro protein digestibility and starch digestibility, phytic acid, ...Table 6.9. Total flavonoid content in germinated legumes (g/kg quercetin eq...

7 Chapter 7Table 7.1. Dry beans soak time in relation to initial moisture content.Table 7.2. Effect of different soaking and blanching treatments on soaked a...

8 Chapter 8Table 8.1. Dimensional can standards used for canned dried beans.Table 8.2. Process times and temperatures in still retorts for beans in heav...Table 8.3. Beans with or without pork, in tomato sauce, containing no added...Table 8.4. Beans with or without pork, in tomato sauce, containing no added...Table 8.5. US Standards for canned beans¹ (100 total score points).Table 8.6. Example of a quality evaluation form for canned beans.

9 Chapter 9Table 9.1. Commercial extruders specifications/capacities for various extru...Table 9.2. Effect of extrusion processing on the reduction of oligosaccharid...Table 9.3. Effect of extrusion processing on the expansion ratio, bulk dens...

10 Chapter 10Table 10.1. Composition of dry bean flours.Table 10.2. Composition of dry bean fractions.Table 10.3. Gelatinization parameters of pulse starches using differential ...Table 10.4. Nutritional profile¹ pastas made with 90% whole dry bean flour ...

11 Chapter 11Table 11.1. Classification performance of commercial canned black beans base...

12 Chapter 12Table 12.1. Effect of processing/modification on the functional properties o...Table 12.2. Summary of effects of processing on red lentil, green lentil, ch...Table 12.3. Summary of dry bean and pulse ingredient application in baked pr...

13 Chapter 13Table 13.1. Composition and nutritional content of raw and cooked cowpeas, p...Table 13.2. Amino acid profile and estimated nutritional quality for cowpea ...Table 13.3. Effect of processing on antinutrients in four cultivars of cowpe...Table 13.4. Physical and function properties cowpea flour processed by diffe...Table 13.5. Proximate composition of whole and defatted cowpea flour.

14 Chapter 14Table 14.1. Top 10 faba/broad bean producing, exporting, and importing count...Table 14.2. Nutritional composition of raw and cooked faba beans (per 100 g)...Table 14.3. Effect of soaking, cooking, autoclaving, germination, and extrus...Table 14.4. Amino acid profile (g/16g N) and mineral content (mg/100 g) of r...

15 Chapter 15Table 15.1. Physical characteristics of common chickpea and lentil.Table 15.2. Leading chickpeas producers, exporters, and importers in 2019 (m...Table 15.3. Composition of raw chickpeas and processed products (per 100 g).Table 15.4. Commonly prepared products using chickpea flour and protein isol...Table 15.5. Leading lentils producers, exporters, and importers in 2019 (met...Table 15.6. Composition of raw and cooked lentils (per 100 g).Table 15.7. Selected quality characteristics and food product applications o...Table 15.8. Some commonly prepared products using lentil flour and lentil pr...

16 Chapter 16Table 16.1. Distribution of dry beans and pulses in Africa.Table 16.2. Production, cultivated area, and yield of dry beans and pulses i...Table 16.3. Production (MT) and area harvested (000 hectare) of dry beans, c...Table 16.4. Leading beans and pulses producing countries in Africa by quantit...Table 16.5. Bean consumption per capita in African countries for selected ye...Table 16.6. Selected traditional bean‐based African foods.Table 16.7. Geographic distribution and climatic conditions for selected cli...

17 Chapter 17Table 17.1. Scientific names and physical characteristics of common pulses (d...Table 17.2. Composition raw, cooked (boiled, no salt), and sprouted mung bea...Table 17.3. Amino acid profile of selected pulses (g/per 100 g protein for b...Table 17.4. Composition of raw and cooked (boiled, no salt) pigeon pea (per ...Table 17.5. Composition of raw and cooked (boiled, no salt) lupin and moth b...

18 Chapter 18Table 18.1. Regional USA cuisines.Table 18.2. Beans in worldwide cuisines.Table 18.3. Suggested bean soaking and cooking time.Table 18.4. Composition of selected cooked beans and pulses, per 1–cup servi...Table 18.5. Range of pulse–based pastas by selected manufacturers by type, s...

19 Chapter 19Table 19.1. Nutritional analysis of 100 kilocalorie portions of representat...

20 Chapter 20Table 20.1. Physiological effects of bioactive compounds in dry beans and p...Table 20.2. Oligosaccharide content (%) of dry beans and pulses after cookin...Table 20.3. Polyphenols in dry beans and pulses.¹Table 20.4. Polyphenolic profiles of selected market classes of dry beans af...Table 20.5. Total phytate content of dry beans and pulses after cooking.¹...Table 20.6. Phytate concentrations, molar ratios, and iron bioavailability o...Table 20.7. Saponin concentration of selected edible legumes.

21 Chapter 21Table 21.1. Comparison of nutritional profiles of selected common legume an...Table 21.2. Relative efficiencies of legumes versus meats, eggs, and dairy ...