Crops - Legumes

George Amponsah Annor, Zhen Ma, Joyce Irene Boye

Research output: Chapter in Book/Report/Conference proceedingChapter

9 Scopus citations

Abstract

This chapter discusses the different processing technologies applied to legumes, which are grouped as traditional and modern processing technologies. The major traditional techniques used in the processing of legumes are soaking, dehulling, milling, boiling/cooking, roasting, pounding and grinding, frying, steaming, germination, fermentation, and popping. Modern processing technologies for legumes involve the use of sophisticated equipment and result in the mass production of products. Some of these technologies include extrusion cooking, high-pressure cooking, air classification, agglomeration, and canning. The chapter deals with some of these technologies as applied to the processing of legumes and their effects on the nutritional and physical characteristics of legumes. It concludes with a discussion on the ingredients obtained from legumes and the applications of legumes. A list of some of the potential and current applications of legume flours and fractions including pulses is presented.

Original languageEnglish (US)
Title of host publicationFood Processing: Principles and Applications: Second Edition
Subtitle of host publicationPrinciples and Applications: Second Edition
PublisherWiley-Blackwell
Pages305-337
Number of pages33
Volume9780470671146
ISBN (Electronic)9781118846315
ISBN (Print)9780470671146
DOIs
StatePublished - Jun 3 2014

Keywords

  • Legume processing technologies
  • Legumes

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