Dry Beans: Production, Processing, and Nutrition

Handbook of Vegetables and Vegetable Processing

Volumn , Issue , 2011, Pages 545-564

  Siddiq, Muhammad ^a   Butt, Masood S ^b   Sultan, M Tauseef ^b  

^a Michigan State University   (United States)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Antioxidants, chemicals destroying free radicals very high in many types of beans; Beans, belonging to legumes significant role in human nutrition; Beans, one of the most nutritionally complete foods available; Dry beans production, processing and nutrition; Leading dry bean producing states in United States, 1980 2008; Most important nutritional problems of dry beans low protein digestibility; Textured vegetable protein (TVP) a versatile ingredient; Top 20 sources of antioxidants among fruits, vegetable, and nuts per serving size; Varietal evaluation assessing both raw dry beans and canned products quality; World production and yield hectare of dry beans in metric tons, 1980 2008

Indexed keywords

EID: 84887191870     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958346.ch27     Document Type: Chapter

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