Food and Feed from Legumes and Oilseeds

Oilseeds and legumes provide a significant proportion of the protein and energy requirements of the world population. This important new book provides comprehensive details of the main oil seed and legume crops focusing particularly on the nutritional aspects of these crops which are, or have the potential to be, more widely exploited in developing countries where are or have the potential to be, more widely exploited in developing countries where protein and energy malnutrition continue to escalate. The predicted rapid rise of populations in many world regions which are increasingly vulnerable to food shortages means that a full knowledge of the nutritional significance of available crops is vital in helping to prevent potential calamities. Food and Feed from Legumes and Oil Seeds has been written by a team of international contributors, each with direct experience of these important crops and their nutritional merits, and the editors are both international experts in the crops covered. This book will become of great value to nutritionists, food and feed scientists and technologists, agricultural scientists and all those involved with overseas developments and food aid organizations.

Legumes. The need to increase consumption of pulses in the developing world. The nutritional value of selected Asiatic pulses: chickpea, black gram, mung bean, and pigeon pea. The nutritive value of wild Mexican legumes with a potential for nutritional use. Peanut. Pigeon Pea. Jack bean. Chickpea. Soybean. Hyacinth bean Compositae. Lentil. Lupin. African locust bean. The African oil bean. Escumite bean. Lima bean. Adzuki bean. Mung bean. Bambura groundnut. Rice bean. Cowpea. COMPOSITAE. Safflower. Sunflower -CUCURBITACEAE. Melon. Fluted Pumpkin. Bottle gourd, buffalo gourd, and other gourds. PALMAE. Babassu. Coconut. Oil Palm. MISCELLANEOUS OILSEEDS. Rubber seed, oil, and meal. African breadfruit. Castor seed, oil, and meal. Salseed oil and meal. FUTURE DEVELOPMENTS IN IMPROVEMENT. Molecular approaches to improving the nutritional and functional properties of oilseeds, grains, and legumes. Indexes