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Food Chemistry pp 747-771 | Cite as

Legumes

  • H.-D. Belitz
  • W. Grosch
  • P. Schieberle

Abstract

Ripe seeds of the plant family Fabaceae, known commonly as “legumes” or “pulses”, are an important source of proteins for much of the world’s population*. The extent of the production of major legumes is illustrated in Table 16.1. Legumes contain relatively high amounts of protein (Table 16.2). Hence, they are an indispensable supply of protein for the “third world”. Soybeans and peanuts are oil seeds (cf. 4.3.2.2.5) and, even in industrialized countries, are used as an important source of raw proteins.

Keywords

Trypsin Inhibitor Pisum Sativum Broad Bean Legume Seed Antinutritional Factor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2004

Authors and Affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  • P. Schieberle
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität MünchenGarchingGermany

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