Title page -- Copyright page -- Contents -- Contributors -- Preface -- Part I: Overview, Production and Postharvest Technologies -- 1: Dry Beans and Pulses Production and Consumption-An Overview -- Introduction -- History and origin -- Production and Trade -- Global production and trade -- US production and trade -- Consumption Trends of Dry Beans -- Dry Beans and Pulses As A Diverse Food Resource -- Traditional utilization -- Value-added processing and products -- Nutritional and Health Considerations -- Nutritional profile -- Health significance -- Beans and pulses use in weaning foods -- Constraints to beans and pulses utilization -- Beans and Pulses in World Food Security -- Summary -- References -- 2: Dry Bean Breeding and Production Technologies -- Introduction -- Production Practices and Trends -- Production practices -- Production trends -- Bean Genetics -- Bean species -- Gene pools -- Wild bean germplasm -- Breeding Procedures and Practices -- Breeding procedures -- Breeding methods -- Seed multiplication -- Backcross breeding method -- Single seed descent -- Recurrent selection -- Breeding for Specific Traits -- Breeding for yield -- Disease resistance -- Breeding for direct harvest systems -- Processing quality -- Micronutrient content -- Niche markets-organic beans -- Genomic Research -- Comparative mapping with soybean -- Genetically modified beans -- Summary and Future Directions -- Acknowledgments -- References -- 3: Market Classes and Physical and Physiological Characteristics of Dry Beans -- Introduction -- Commercial Market Classes of Dry Beans -- Physiology of Dry Bean Seed -- Structural and anatomical features of bean seed -- Characteristics of Seed Size and Shape -- Seed Coat Pigmentation and Color -- USDA Standards for Dry Beans and Selected Pulses -- Summary -- References.

4: Postharvest Storage Quality, Packaging and Distribution of Dry Beans -- Introduction -- Dry Bean Storage and Handling -- Conveying and transfers -- Receiving, cleaning and separation -- Bean storage facilities -- Packaging and Market Distribution -- Packaging systems for domestic shipments -- Domestic rail and truck transit -- Packaging for overseas shipments -- Postharvest Storage Quality -- Moisture content -- Storage temperature and time -- Postharvest losses -- Storage-Induced Defects -- Hard shell and hard-to-cook phenomena -- Seed discoloration -- Mold development -- Insect infestation -- Bean Handling and Food Safety -- Summary -- References -- Part II: Composition, Value-Added Processing and Quality -- 5: Composition of Processed Dry Beans and Pulses -- Introduction -- Processing and the Composition of Dry Beans -- Protein -- Carbohydrate -- Minor constituents -- Processing and the Nutritional Quality of Beans -- Dehulling -- Soaking -- Germination -- Fermentation -- Blanching and cooking -- Extrusion cooking -- Hard-to-Cook Phenomena and Splitting of Processed Beans -- Hard-to-cook (HTC) phenomena -- Splitting -- Novel Processing Treatments and Impacts on Composition -- Conclusion -- References -- 6: Hydration, Blanching and Thermal Processing of Dry Beans -- Introduction -- Bean Hydration and Diffusion Phenomena -- Water imbibition and bean softening -- Water quality and water volume -- Soaking temperature -- Soak water additives -- Alternate/modified soak treatment -- Quick-cooking beans -- Blanching -- Blanching processes -- Post-blanch cooling, inspection and moisture testing -- Effect of soaking/blanching on antinutrient and nutrients -- Thermal Processing -- Commercial sterility -- Thermal process considerations -- Heat penetration -- Lethal rate -- Retort/sterilizers -- Hydrostatic pressure sterilizers -- Summary -- References.

7: Canned Whole Dry Beans and Bean Products -- Introduction -- Consumption trends -- Processing Procedures -- Cleaning/grading -- Soaking and blanching -- Canned Bean Pack Styles -- Beans in brine or sauce -- Pork and beans or beans with frankfurters/wieners -- Baked beans -- Chili with beans or chili con carne with beans -- Refried beans -- Bean soups -- Other canned bean products -- Filling and Can Sizes -- Filling and closing -- Cans/jars sizes -- Thermal Processing -- Quality of Bean Products -- Standards of quality -- Quality evaluation -- Chemical/nutritional measurements -- Sensory attributes -- Quality Changes During Thermal Processing -- Starch -- Oligosaccharides -- Pectic substances -- Vitamins and minerals -- Phytochemicals -- Inactivation of antinutritional factors -- Proteins -- Lipids -- Future Trends in New Product and Packaging Concepts -- New products -- Packaging innovations -- Summary -- References -- 8: Extrusion Processing of Dry Beans and Pulses -- Introduction -- Significance of extrusion in food processing -- Extrusion Technology and Systems -- Extrusion-cooking technology -- System classification -- Equipment and extrusion processing operation -- Overview of Extruded Dry Beans and Other Pulses -- Extruded Dry Bean/Pulse Products -- Quality of Extruded Dry Bean/Pulses Products -- Functional properties -- Nutritional and health benefits -- Summary -- References -- 9: Processing of Dry Bean Flours and Fractions -- Introduction -- Composition of Bean Flours -- Extraction Protocols for the Major Bean Fractions -- Extraction protocols for protein -- Extraction protocols for starch -- Extraction protocols for dietary fiber -- Physicochemical Properties of the Major Bean Fractions -- Protein -- Starch -- Dietary fiber -- Potential Applications -- Meat products -- Baked foods -- Extruded products -- Conclusion -- References.

10: Cowpea Processing and Products -- Introduction -- Composition of Cowpeas -- Proteins and amino acids -- Carbohydrates -- Lipids -- Vitamins and minerals -- Functional bioactive compounds and antinutrients -- Cowpea Processing and Nutritional and Sensory Quality -- Whole seed processing-traditional -- Cowpea-based ingredients -- Foods made from cowpeas -- References -- 11: Utilization of Dry Beans and Pulses in Africa -- Introduction -- Bean production/utilization -- Marketing and distribution -- Constraints and consumption patterns -- Bean processing and products -- Wet milling -- Dry milling -- Wet and dry integrated process -- Roasting -- Frying -- Puffing and steaming -- Germination and fermentation -- Agglomeration -- Canning -- Traditional bean products -- Future research needs -- References -- 12: Common Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeon Pea and Indian Vetch -- Introduction -- Chickpea -- Cultivation -- Harvesting, storage and handling -- Nutritional and chemical composition -- Processing -- Lentil -- Production and cultivation -- Composition and nutritional profile -- Processing -- Mung bean -- Cultivation and production -- Composition and nutritional profile -- Processing -- Black gram -- Cultivation and production -- Composition and nutritional value -- Processing -- Pigeon pea -- Cultivation, production and consumption -- Handling, transportation and storage -- Composition and nutritional quality -- Processing -- Indian vetch -- Summary -- References -- Part III: Culinology, Nutrition and Significance in Human Health -- 13: Culinary Perspective of Dry Beans and Pulses -- Introduction -- Early evidence of the human consumption of legumes -- Regional bean cuisines of the United States -- Southern United States -- Southwestern United States -- Midwestern United States -- Northeastern United States.

Northwestern United States -- Worldwide bean and pulse cuisines -- Mediterranean -- Latin America and the Caribbean -- Asia -- Preparation methods -- Current foodservice and restaurant trends -- Conclusion -- References -- 14: Nutrition and Human Health Benefits of Dry Beans and Pulses -- Introduction -- Hyperglycemia and chronic disease -- Bean consumption and health association -- Obesity -- Diabetes mellitus -- Cardiovascular disease -- Longevity -- Cancer -- Summary -- References -- 15: Chemistry and Implications of Antinutritional Factors in Dry Beans and Pulses -- Introduction -- Legumes in human nutrition -- Antinutritional Factors -- Are antinutrients beneficial? -- Health implications -- Phenolic compounds -- Phytic acid/phytate -- Proteins and peptides -- Saponins -- Conclusions -- References -- Index.