Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн

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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).

ssss1 shows comparative nutritional benefits of dry beans versus cereal grains. Nutritionally, the higher content of protein and dietary fiber and lower content of carbohydrates and fat of legumes offer better dietary options and health benefits. In recent years, beans have been cited for imparting specific positive health potentiating responses (hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control) when properly positioned in the diet (Hayat et al. 2014; Clemente and Olias 2017; Kamboj et al. 2018; HSPH 2020).