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Legumes -- Chemistry, Technology and Human Nutrition.

Legumes - Chemistry, Technology and Human Nutrition

Edited by Ruth H Matthews As readers of this column might well know, Marcel Dekker have published a whole row of texts in their Food Science and Technology Series, and this is number thirtytwo. Each has dealt with a particular subject area, in this case thirteen authors jointly contributed the text.

To a certain extent legumes are taken for granted. They are widely used as both human and animal food, and they are contain protein. They are also rich in vitamins and minerals. This book has been written to provide comprehensive information on the chemistry and technology of production. The properties of the various legumes and their products are discussed as will be seen by the chapter titles. These run: Culture and genetics of grain legumes; Harvesting and storage of legumes; Refined oils; Isolated soy proteins; Legume protein flour and concentrates; Fermented products; Nutrient composition of raw, cooked, canned and sprouted legumes; Nutrient content of other legume products; Animal feed uses of legumes; and Antinutritional factors.

In toto, the various authors discuss culture, genetics, harvesting and storage of many different legumes, alongside nutrient composition. Such information has been provided for cooked, canned or sprouted legumes. This text also discusses soy products like tofu, tempeh, miso and natto.
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Publication:Food Trade Review
Article Type:Book Review
Date:Dec 1, 1989
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