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Legumes

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Food Chemistry

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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.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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© 2004 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2004). Legumes. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_17

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_17

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-40818-5

  • Online ISBN: 978-3-662-07279-0

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