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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...