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

46 страница из 239

Beans and maize in blended dishes are deeply imbedded throughout Latin American cultures and transcends to other people groups. This is due in part to the inherent complementation of amino acids resulting in a more complete protein food. Sub‐Saharan Africa utilizes a wide range of dry beans and other pulses (i.e., cowpea, chickpeas, lentils, and others). These are typically water cooked and eaten as porridge. The subcontinent of India uses the greatest quantity and most diversity of pulse‐based foods as staples, prepared in very specialized recipes and forms. The consumption of legumes in Southeast Asia is somewhat moderate, where both mature seeds and immature pods are consumed. Further, sprouted legume seeds are consumed fresh or dehulled and roasted or ground for use in soups or side dishes (Khader and Uebersax 1989; Borchgrevink 2012).

Beans typically require dry cleaning and sorting, gentle handling to assure a minimum degree of mechanical damage, and soaking and blanching prior to filling and thermal processing. The popularity of convenience foods such as dehydrated, extruded, frozen, and microwavable food products has provided a venue for the development of new bean products or bean formulations (ssss1). The use of pulses was projected to expand as plant‐ based protein alternatives for meat. Further, in combination with cereal raw materials, they may find new applications, meeting both sensory and nutritional needs of consumers worldwide (Sozer et al. 2017).