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Food uses of Whole Oil and Protein Seeds.

FOOD USES OF WHOLE OIL AND PROTEIN SEEDS

Edited by Edmund W Lucas, David R Erickson and Wai-Kit Nip.

This text forms the Proceedings of a short course on the Food Uses of Whole Oil and Protein Seeds, held in Hawaii in May 1986. It was sponsored by the American Oil Chemists Society.

Nearly three quarters of the world population's intake of protein and calorie needs is derived from plant sources and in the less developed countries that figure rises to well over 80 percent. These countries consume considerable quantities of whole seeds in many forms. Cereal grains can be soaked, dehulled, ground, fermented, pressed and cooked; Many of these techniques are either not used or are unknown in the industrialized nations which consume high levels of animal products. These same countries use more complicated processes for extracting, purifying and modifying such materials to give protein flours, concentrates and isolates.

Cereal grains and oilseeds are some of the oldest shelf-stable concentrated sources of calories, and oilseeds and pulses are original storage forms for vegetable proteins. Techniques have now been developed to obtain oil and proteins separately. Whilst soybean is the most important oilseed, other oilseeds from important parts of the diet in certain areas of the world.

This monograph presents reviews of aspects of the whole subject area, as will be seen from the chapters, which are entitled: World production, availability and variety differences of soybeans; General uses of whole soybeans; Principles of soymilk production; Change and growth in the soymilk industry; A modern soymilk plant; A septic packaging of soymilk; Production and uses of soybean tempeh; Production and uses of soybean sauces; Miso preparation and use (also hot and sweet pastes); Food uses of soybeans; World native uses of soybeans; Manufactured peanut products and confections; Food uses of glandless cottonseed kernels; Preparation and uses of confectionery sunflower seeds; Processing and utilization of sesame seed; Uses of common dry field beans; Uses of pulses in West Asia and North Africa; Preparation and uses of legumes and oilseeds in Africa; World uses of domestically produced dry field peas, lentils and chickpeas; Food uses of coconuts in the Pacific; Food uses of tropical nuts and palm fruits; Control of antinutritional and toxic factors in oilseeds and legumes; Nutrition progress in vegetable protein diet societies; and Vegetarianism in the United States of America.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jun 1, 1990
Words:390
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