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

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Dry beans and other pulses, due their nutrient‐dense nature, serve as an important base for weaning foods. The use of appropriate preparation techniques (such as soaking/cooking, dehulling, fine grinding, roasting whole beans, germination, and fermentation) has been found to improve digestibility and reduce flatus from beans and pulses (Donangelo et al. 1995; Twum et al. 2015). The United Nations’ WHO/FAO has detailed guidelines for preparation and use of weaning foods. Further, numerous US public‐ and private‐sector groups (e.g., USDA, USAID, Gates Foundation) have made significant impact in developing weaning food mixes and guideline.

A number of factors limit the use of beans and other pulses, including long soaking and cooking times necessary to adequately soften the beans, loss of valuable nutrients during bean preparation, low levels of the sulfur amino acids, low digestibility of unheated proteins, presence of antinutrients (e.g., lectins, trypsin inhibitors), high levels of phytic acid, various flatulence factors, and hard‐to‐cook (HTC) defects (Lucier et al. 2000; Lajolo and Genovese 2002; Uebersax et al. 1989, 1991; Maphosa and Jideani 2017). ssss1 presents a summary of constraints associated with legume utilization and possible solutions to minimize negative effects related to each constraint.