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 internationalexperts 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.

Inhalt
List of contributors.- ONE LEGUMES.- 1 The need to increase consumption of pulses in the developing world.- 2 The nutritional value of selected Asiatic pulses: chickpea, black gram, mung bean and pigeon pea.- 3 The nutritive value of wild Mexican legumes with a potential for nutritional use.- 4 Peanut (Arachis hypogaea L.).- 5 Pigeon pea (Cajanus cajan (L.) Millsp.).- 6 Jack bean (Canavalia ensiformis(L.) D.C.).- 7 Chickpea (Cicer arietinum L.).- 8 Soybean (Glycine max (L.) Merr.).- 9 Hyacinth bean (Lablab purpureus (L.) Sweet).- 10 Lentil (Lens culinaris Medik.).- 11 Lupin (Lupinus spp.).- 12 African locust bean (Parkia filicoidea Welw.).- 13 The African oil bean (Pentaclethra macrophylla Benth.).- 14 Escumite bean (Phaseolus acutifolius A. Gray).- 15 Lima bean (Phaseolus lunatus L.).- 16 Common bean (Phaseolus vulgaris L.).- 17 Winged bean (Psophocarpus tetragonolobus (L.) DC.).- 18 African yam bean (Sphenostylis stenocarpa (Hoechst ex. A. Rich.) Harms.).- 19 Velvet bean (Mucuna spp.).- 20 Faba bean (Vicia faba L.).- 21 Moth bean (Vigna aconitifolia (Jacq.) Maréchal).- 22 Adzuki bean (Vigna angularis (Willd.) Ohwi et Ohashi).- 23 Mung bean (Vigna radiata (L.) Wilczek).- 24 Bambara groundnut (Vigna subterranea (L.) Verdc.).- 25 Rice bean (Vigna umbellata (Thunb.) Ohwi et Ohashi).- 26 Cowpea (Vigna unguiculata (L.) Walp.).- TWO COMPOSITAE.- 27 Safflower (Carthamus tinctorius L.).- 28 Sunflower (Helianthus annuus L.).- THREE CUCURBITACEAE.- 29 Melon (Colocynthis citrullus L.).- 30 Fluted pumpkin (Telfaria occindentalis Hook.).- 31 Bottle gourd, buffalo gourd and other gourds.- FOUR PALMAE.- 32 Babassu (Orbigyna oleifera B.) fruit, oil and meal.- 33 Coconut (Cocos nucifera L.) kernel, oil and meal.- 34 Oil palm (Elaeis guineensis Jacq.).- FIVE MISCELLANEOUS OILSEEDS.- 35 Rubber (Hevea brasiliensis L.) seed, oil and meal.- 36 African breadfruit (Treculia africana Decne) and Polynesian breadfruit (Artocarpus altilis Fosberg).- 37 Castor (Ricinus communis L.) seed, oil and meal.- 38 Salseed (Shorea robusta Gaertn.) oil and meal.- SIX FUTURE DEVELOPMENTS IN IMPROVEMENT.- 39 Molecular approaches to improving the nutritional and functional properties of oilseeda, grains and legumes.- Author index.

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