Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов

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СКАЧАТЬ href="#ulink_3aac64bf-a09e-55fe-9d68-69c8ef37f5dc">Health benefits Beans and pulses use in weaning foods

        Constraints to utilization of beans and other pulses

        Legumes and sustainability of agricultural systems

        Beans and other pulses in world food security Dry beans in food aid programs

        Summary

        References

INTRODUCTION

      Legumes (dry beans and other pulses) occupy an important place in human nutrition, especially among the low‐income groups of people in developing countries. Although terms legumes, pulses, and beans are used interchangeably, they have distinct meanings. For example, a legume refers to any plant from the Fabaceae family, including leaves, stems, and pods, while edible seeds from the legume plant are called pulses, which include beans, cowpeas, chickpeas, lentils, and peas, to name a few (HSPH 2020; Perera et al. 2020). Food legumes have significant importance in human diet and animal feed worldwide and occupy an important place in the global food supply chain besides promoting sustainable agricultural production systems (Pratap et al. 2021).

Legumes typically have pea‐blossom type flowers, herbaceous to woody stems, a generally well‐defined taproot, nitrogen‐assimilating bacteria within nodules associated with the fibrous root system, bivalved seeds in varying numbers borne in single‐celled pods that readily separate into halves at maturity, an annual lifecycle, and grow throughout the world from the tropics to high mountainous regions (Hardenburg 1927). Legume plants serve as hosts for nitrogen‐fixing bacteria (Rhizobium) through symbiotic colonization within nodules that develop among the plant root system. Thus, legume crops are soil nutrient enhancers that build soil nitrogen levels through suitable crop rotations of legumes with non‐nitrogen fixing cereal grains (Bliss 1993; Martinez‐Romero 2003).

      Dry beans and other pulses are a good source of protein (significantly higher than that of cereals), dietary fiber, starch, minerals, and vitamins (Kutos et al. 2002; Hayat et al. 2014; Kamboj and Nanda 2018). They are a staple food and are a low‐cost source of protein in developing countries where protein energy malnutrition (PEM) is prevalent (Van Heerden and Schonfeldt 2004). The inclusion of pulses in the daily diet has many beneficial physiological effects in controlling and preventing various metabolic diseases such as diabetes mellitus, coronary heart disease, and colon cancer (Tharanathan and Mahadevamma 2003). Further, pulses belong to the group that elicits the lowest blood glucose response and contain considerable contents of phenolic compounds. The role of legumes as therapeutic agents in the diets of persons suffering from metabolic disorders has gained a significant interest in recent years (Mudryj et al. 2014; Yao et al. 2020).

Figure 1.1 shows comparative nutritional benefits of dry beans versus cereal grains. Nutritionally, the higher content of protein and dietary fiber and lower content of carbohydrates and fat of legumes offer better dietary options and health benefits. In recent years, beans have been cited for imparting specific positive health potentiating responses (hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control) when properly positioned in the diet (Hayat et al. 2014; Clemente and Olias 2017; Kamboj et al. 2018; HSPH 2020).

Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing, and final product preparation. Further, nutrient content and bioavailability are dramatically influenced by these conditions. Antinutritional factors (trypsin inhibitors, lectins, and phytic acid) have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. However, it is noted that some of the antinutrients may have therapeutic value, e.g., tannins and phenolics (Uebersax et al. 1989; Sathe 2012).

Fig. 1.1. Nutritional benefits of dry beans versus cereal grains (data for dry beans is average of pinto, navy, red kidney, and black beans, and average of wheat, corn, sorghum, and oat for cereal grains).

      Source: Based on data from USDA (2021).

Fig. 1.2. A selection of common dry beans and pulses. (For color detail, please see color plate section.)

      Source: Original image by author, M.A. Uebersax.

Legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Figure 1.2 shows a selection of common dry beans and other pulses. The common bean (Phaseolus vulgaris L.) is considered the most widely grown among more than 30 Phaseolus species described in the literature. It has undergone wide production distribution from its origins in Mexico, Central America, and the Andean region of South America. Beans have extensive domestication and cultivation and has been utilized in a variety of food preparations (Hidalgo 1988). Scientific (genus and species) and common names for various food legumes are:

       Phaseolus vulgaris L. (common bean, field bean, haricot)

       Vigna unguiculata L. (cowpea, black‐eye pea, crowder pea)

        Cicer arietinum L. (chickpea, garbanzo, Bengal gram, gram, Chana)

       Lens culinaris Medik. (lentil, Masur)

       Vigna aureus (mung bean, green gram, golden gram)

       Cajanus cajan L. Millsp. (pigeon pea, Congo pea, red gram, Angola pea, yellow dhal)

       Phaseolus lunatus L. (lima bean, butter bean)

       Vicia faba L. (broad bean, faba bean, horse bean)

       Vigna aconitifolia Jacq. (moth bean, mat bean)

       Pisum arvense sativum L. (common or garden pea, pois, arveja, Alaska pea, muttar)

       Glycine max (L.) Merr. (soybean, soya, haba soya)

      This chapter provides an overview of important aspects of the production and global trade of legumes, production and consumption trends, use as a diverse food resource, value‐added products, nutritional and health significance, constraints to utilization, and the role of legumes in world food security.

History and origin

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