Food legume processing and utilization : with special emphasis on application in developing countries

Siegel, A. and Fawcett, B. (1976) Food legume processing and utilization : with special emphasis on application in developing countries. IDRC-TS (1). International Development Research Centre, Ottawa, Canada. ISBN 0-88936-086-3

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Food legumes, when combined with cereal foods, provide an almost ideal level of dietary proteins for humans and are therefore vitally important to the population of less developed countries. However, the production of food legumes has not kept pace with other food crops, and this trend must be reversed to meet future demands. Village-scale industries adapted from home processing methods provide the greatest opportunity for increasing the availability of high protein legume foods. New and improved legume processing technology can also be designed for use in rural areas. Legume processing and utilization also produces by-products, such as husks, starch, and unprocessed plant parts, that have an economic, social, and nutritional value. These by-products can be processed to provide nutrition for both humans or animals. There are many aspects of food legume processing and utilization that merit further research that should concentrate on developing inexpensive, acceptable, nutritious, and easily prepared food products. This will contribute to increased food supplies and an improved nutritional status for the large number of malnourished people in less developed countries

Item Type: Book
Uncontrolled Keywords: Food legumes, cereal grains, Nuts, Soaking, Milling, Puffing,
Author Affiliation: Agriculture, Food and Nutrition Sciences Division International Development Research Centre
Subjects: Social Sciences
Postharvest Management
Divisions: Chickpea
Depositing User: Ms Ishrath Durafsha
Date Deposited: 08 Mar 2014 09:51
Last Modified: 08 Mar 2014 09:51

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