TY  - CHAP
AV  - restricted
A1  - Singh, U
A1  - Williams, P C
A1  - Petterson, D S
TI  - Processing and grain quality to meet market demands
UR  - http://dx.doi.org/10.1007/978-94-011-4385-1_13
M1  - 34
SN  - 0-7923-5565-2
PB  - Kluwer Academic Publishers
CY  - The Netherlands
ED  - Knight, R
N2  - Considerable resources have been directed towards improving the nutritional quality of cool season food legumes with respect to protein content and amino acid pattern and to reducing the content of antinutritional factors such as trypsin inhibitors and haemaglutinins. Less attention has been paid to the processing and grain quality factors that affect the utilisation of these legumes. Two important market considerations are the dhal yield and consumer acceptance of the product. These are influenced by the size, shape, colour and, chemical composition of the grain, by storage conditions and any pre-treatment before use. The cooking time, texture, water absorption and dispersibility of solids are determinants of quality of these legumes as food. Under adverse storage conditions, the legumes can develop hard-to-cook defects, depending on genotype and cultural practices. Nutritional quality needs to be considered in terms of protein digestibility, antinutritional factors, availability of carbohydrates and content of essential micronutrients such as vitamin A, iron, copper and zinc. Available technologies such as roasting, steaming, germination, fermentation, and extrusion cooking, and protein isolation/concentration play a role in determining the product quality. These topics are reviewed and future research needs are suggested in the paper
Y1  - 2000///
SP  - 155
T2  - Linking Research and Marketing Opportunities for Pulses in the 21st Century
ID  - icrisat7883
EP  - 166
ER  -