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Diversifying use of cool season food legumes through processing

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Expanding the Production and Use of Cool Season Food Legumes

Part of the book series: Current Plant Science and Biotechnology in Agriculture ((PSBA,volume 19))

Abstract

Traditional methods of processing food legumes such as decortication, boiling, roasting, frying, puffing, germinating, and fermenting are used in one form or the other in preparing legume products for consumption in different regions of the world. These processing methods contribute to improved product quality as well as nutritional quality. Extrusion cooking, textured vegetable product, quick-cooking products, weaning foods, and beverages are some of the technologies that have good potential in the improved utilization of cool season food legumes. There is also a growing trend to market legume products as value-added snack items. To expand the markets worldwide for these new products, it is necessary to provide products that are more attractive, convenient, and are nutritionally equal or superior to other established popular products in the market. Other less explored but potentially promising avenues include the use of components of legumes as therapeutics, in dairy industry, and as food preservatives. Leaf protein concentrate also offers scope for use as a protein source for livestock and humans, and in cell culture.

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Author information

Authors and Affiliations

  1. Crop Quality Unit, ICRISAT, Patancheru P.O., Andhra Pradesh, 502 324, India

    R. Jambunathan

  2. American Dry Pea and Lentil Association, 5071 Hwy 8 W, Moscow, Idaho, 83843, USA

    H. L. Blain

  3. Department of Chemistry and Biochemistry, Haryana Agricultural University, Hisar, 125 004, Haryana, India

    K. S. Dhindsa

  4. Department of Nutrition, National Research Centre, El-Tahrir Street, Giza, Dokki, Egypt

    L. A. Hussein

  5. Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-tyo, Japan

    K. Kogure

  6. Faba Bean Germplasm and Breeding, Zhejiang Academy of Agricultural Sciences, Hangzhou, China

    L. Li-Juan

  7. Department of Agricultural Industries, Faculty of Agriculture, University of Alexandria, El-Chatby, Alexandria, 21526, Egypt

    M. M. Youssef

Authors
  1. R. Jambunathan
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  2. H. L. Blain
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  3. K. S. Dhindsa
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  4. L. A. Hussein
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  5. K. Kogure
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  6. L. Li-Juan
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  7. M. M. Youssef
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Editor information

Editors and Affiliations

  1. USDA-ARS, Washington State University, Pullman, Washington, USA

    F. J. Muehlbauer  & W. J. Kaiser  & 

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© 1994 Springer Science+Business Media Dordrecht

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Jambunathan, R. et al. (1994). Diversifying use of cool season food legumes through processing. In: Muehlbauer, F.J., Kaiser, W.J. (eds) Expanding the Production and Use of Cool Season Food Legumes. Current Plant Science and Biotechnology in Agriculture, vol 19. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-0798-3_4

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  • DOI: https://doi.org/10.1007/978-94-011-0798-3_4

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4343-4

  • Online ISBN: 978-94-011-0798-3

  • eBook Packages: Springer Book Archive

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