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

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Fig. 1.5. US per capita consumption of total dry beans since 1970.

      Source: Adapted from USDA‐ERS (2020b).

      Perera et al. (2020) further reported that although research has shown that regular consumption of legumes can prevent obesity, metabolic syndrome, cardiovascular diseases, and colorectal cancer, regular legume consumption in the US is so low that such levels of consumption were unlikely to confer any nutritional and health benefits. These authors indicated that a limited knowledge about ways to conveniently incorporate legumes into the diet may constraint consumers from eating recommended amounts of legumes to fully realize their nutritional and health benefits.

      Dry beans are not a staple in the United States and per capita consumption has shown mixed trends since 1970. Rising incomes, urbanization, single adult household structure and numbers of women in labor force have adversely affected bean consumption. Most consumer preferences are shifting in favor of convenience foods and commodities, which require reduced food preparation time. Traditionally, dry bean products did not lend themselves to these emerging trends in consumer choices; however, advances in complex formulations and complete baked beans recipes have been innovative and greatly improved the convenience and high‐quality acceptability (Siddiq and Uebersax 2012).

DRY BEANS AND OTHER PULSES AS A DIVERSE FOOD RESOURCE

The common dry bean and other pulses demonstrate global adaptability, genotypic and phenotypic diversity, and undergo multiple means of preparation and dietary use. Dry bean consumption patterns vary dramatically by geographic region and among cultures. Determinants include a broad spectrum of social interactions and traditions that discriminate among bean types (color, size, and shape) and among means of preparation and end product use. These patterns of use have significant public health impact (Uebersax 2006).

      Numerous culinary quality traits of beans contribute to their acceptable use but are frequently underestimated in their influence. These include: Accessibility and Storage − local indigenous versus commercial production and open marketplace versus packaged procurement (on‐site point of purchase quality assessment, frequency, and quantity of purchase). In‐home storage and meal‐planning dynamics (stability, knowledge, water availability); and Preparation and Quality − the extensive constraints associated with preparation and cooking (water and fuel availability, sanitation, and time). Characteristic palatability attributes include integrity, texture (firmness and consistence), taste, and flavor (Uebersax 2006).

      The use of dry beans and pulses may be considered from either a traditional or a value‐added perspective. Traditionally, dry beans are cooked, fried, or baked to be in soups, eaten as vegetables, or combined with other protein foods to make a main dish. Commercially, beans have commonly been packaged in dry‐pack form intended for home preparation or processed by canning in brine or tomato‐based sauce (Siddiq and Uebersax 2012).

Traditional utilization

      Utilization of dry beans and other pulses in many regions still entails long and tedious preparations. The consumer has traditional purchase criteria that include appearance (color, gloss, or sheen), size and shape (typical of the expected class), and overall quality (splits, defects, and debris) of the seed. A significant concern is in purchasing “hard beans” or “old beans,” since these beans take longer to cook and lack desired quality attributes after cooking (Borget 1992; Sozer et al. 2017).

      In many developing countries, women provide a central role focused on sustaining the family’s food security. Traditional cooking of dry edible beans in these countries involves excessive expenditure of time and fuel. The development of appropriate preparation technologies for use at the household and village‐level would facilitate processing and dietary availability of beans and other pulses (Siddiq and Uebersax 2012).

      Beans and maize in blended dishes are deeply imbedded throughout Latin American cultures and transcends to other people groups. This is due in part to the inherent complementation of amino acids resulting in a more complete protein food. Sub‐Saharan Africa utilizes a wide range of dry beans and other pulses (i.e., cowpea, chickpeas, lentils, and others). These are typically water cooked and eaten as porridge. The subcontinent of India uses the greatest quantity and most diversity of pulse‐based foods as staples, prepared in very specialized recipes and forms. The consumption of legumes in Southeast Asia is somewhat moderate, where both mature seeds and immature pods are consumed. Further, sprouted legume seeds are consumed fresh or dehulled and roasted or ground for use in soups or side dishes (Khader and Uebersax 1989; Borchgrevink 2012).

Value‐added processing and products

Beans typically require dry cleaning and sorting, gentle handling to assure a minimum degree of mechanical damage, and soaking and blanching prior to filling and thermal processing. The popularity of convenience foods such as dehydrated, extruded, frozen, and microwavable food products has provided a venue for the development of new bean products or bean formulations (Figure 1.6). The use of pulses was projected to expand as plant‐ based protein alternatives for meat. Further, in combination with cereal raw materials, they may find new applications, meeting both sensory and nutritional needs of consumers worldwide (Sozer et al. 2017).