Food and Feed from Legumes and Oilseeds
- Auteur: J. Smartt
- Date de sortie: 1996
- Collection: Springer Science & Business Media
- Total Download: 4784
- Total Read: 7662
Oilseeds and legumes provide a significant proportion of the protein and energy requirement of the world's population. This book provides full details of the main oilseed and legume crops, focusing particularly on the nutritional aspects of these crops which are, or have the potential to be, useful in developing coutries where protein and energy malnutrition continue to be escalating problems. The predicted rapid rise of populations in many world regions which are increasingly vulnerable to food shortages means that a full knowledge of the nutritional significance of the crops available is vital for helping to alleviate such potential calamities.
Nodulation in legumes
- Auteur: Janet I. Sprent
- Date de sortie: 2001
- Collection: Royal Botanic Gardens, Kew
- Total Download: 5114
- Total Read: 9081
This discusses the genetic structure of both legumes and rhizobia and how these interact to give a variety of forms of functional nodules. Also discusses the significance of nitrogen fixation in ecological terms and the way legumes are adapted to life in harsh environment. The aim of this book is to provide an up-to-date picture of the nodulation status of legumes, using largely the same taxonomic system as its companion volume "Legumes of the World".
Postharvest Biotechnology of Food Legumes
- Auteur: D. K. Salunkhe
- Date de sortie: 1985
- Collection: CRC PressI Llc
- Total Download: 8597
- Total Read: 3549
Seed structure, production, and distribution; Seed structure; Production and distribution: soybean, groundnut or peanut, french bean, peas, chikpea, broad bean, pigeon pea, lentil, cowpea, black gram, green gram, lathyrus, rice bean, cluster bean, jack bean, winged bean, kidney bean, bambarra groundnut, horse gram, moth bean; Chemical compostion; Nutrients in seeds: proteins, lipids, carbohydrates, minerals, vitamins, Distribution of nutrients in seed components; Antinutritional factors; Nature and causes of losses; Nature of losses; Loss identification; Magnitude os losses; Loss assessment methodology; Harvesting, thereshing, and drying; Loss reduction biotechnology; Storage; Storage losses; Control of storage losses; Processing and utilization; Milling; Soaking; Cooking; Germination; Fermentation; Canning; Processing into oil and meal; Processing into food products; Loss reduction biotechnology; Food legumes in protein crisis.