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Legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. ssss1 shows a selection of common dry beans and other pulses. The common bean (Phaseolus vulgaris L.) is considered the most widely grown among more than 30 Phaseolus species described in the literature. It has undergone wide production distribution from its origins in Mexico, Central America, and the Andean region of South America. Beans have extensive domestication and cultivation and has been utilized in a variety of food preparations (Hidalgo 1988). Scientific (genus and species) and common names for various food legumes are:

 Phaseolus vulgaris L. (common bean, field bean, haricot)

 Vigna unguiculata L. (cowpea, black‐eye pea, crowder pea)

  Cicer arietinum L. (chickpea, garbanzo, Bengal gram, gram, Chana)

 Lens culinaris Medik. (lentil, Masur)

 Vigna aureus (mung bean, green gram, golden gram)

 Cajanus cajan L. Millsp. (pigeon pea, Congo pea, red gram, Angola pea, yellow dhal)