Postharvest Biotechnology of Food Legumes

  • Auteur: D. K. Salunkhe
  • ISBN:
  • Date de sortie: 1985
  • Collection: CRC PressI Llc
  • Total Download: 8390
  • Total Read: 1779

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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.

Processing and utilization of legumes

  • Auteur:
  • ISBN:
  • Date de sortie: 2003-01
  • Collection:
  • Total Download: 5612
  • Total Read: 4613

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Legumes in Human Nutrition

  • Auteur: Wallace Ruddell Aykroyd
  • ISBN: 9789251011812
  • Date de sortie: 1982-01-01
  • Collection: Food & Agriculture Org.
  • Total Download: 9677
  • Total Read: 3215

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bibliog., pp. 123-152

World needs for improved nutrition and the role of vegetables and legumes

  • Auteur: Ricardo Bressani
  • ISBN:
  • Date de sortie: 1983
  • Collection:
  • Total Download: 4495
  • Total Read: 2825

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AD10E Cultivation of soya and other legumes

  • Auteur:
  • ISBN: 9085730112
  • Date de sortie: 2005
  • Collection: Agromisa Foundation
  • Total Download: 3030
  • Total Read: 3275

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Tropical Legumes

  • Auteur: National Research Council
  • ISBN: 9780894991929
  • Date de sortie: 2002-06-01
  • Collection: The Minerva Group, Inc.
  • Total Download: 8087
  • Total Read: 6676

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This National Academy of Sciences report describes plants of the family Leguminosae, all of them greatly underexploited. Some are extensively used in one part of the world but unknown elsewhere; others are virtually unknown to science but have particular attributes that suggest they could become major crops in the future; a few are already widespread but their possibilities are not yet fully realized.Most of the plants described in this book have the capacity to provide their own nitrogenous fertilizer through bacteria that live in nodules on their roots; the bacteria chemically convert nitrogen gas from the air into soluble compounds that the plant can absorb and utilize. As a result, legumes generally require no additional nitrogenous fertilizer for average growth. This is advantageous because commercial nitrogenous fertilizers are now extremely expensive for peasant farmers. This report demonstrates how farmers in developing countries, by using leguminous plants, can grow useful crops while avoiding that expense. However, the plants to be discussed here should be seen as complements to, not as substitutes for, conventional tropical crops.

Phytates in Cereals and Legumes

  • Auteur: N. R. Reddy
  • ISBN: 9780849361081
  • Date de sortie: 1989-09-30
  • Collection: CRC Press
  • Total Download: 9916
  • Total Read: 4726

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This timely publication brings together into a single volume an overview of the extensive published data on cereal and legume phytates. It presents important information regarding historical background, physiological functions, and uses. Biosynthesis and dephosphorylation, phytase enzyme, and methods for analysis are covered. Also included is invaluable information on occurrence, distribution, content, and dietary intake; and interactions with minerals, proteins, carbohydrates and enzymes. Digestion and bioavailability, nutritional consequences, and technologies for removal of phytates from cereals and legumes are discussed. There are numerous tables and illustrations included. This volume is indispensable for researchers and food scientists in phytate research and the technology/processing of cereals and legumes.
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