href="#ulink_b2281dee-89f8-5446-82c8-d44d3c69a001">Fig. 3.5. SEM showing structural components of dry navy bean seed coat: C−Cu...Fig. 3.6. SEMs showing structural components of dry navy bean: (a) seed coty...Fig. 3.7. General classification of phenolic compounds.4 Chapter 4Fig. 4.1. Unit operations in raw dry bean handling and cleaning.Fig. 4.2. Harvesting through packaging and warehousing of dry beans. (For col...Fig. 4.3. Appearance of samples taken at various stages of dry bean cleaning...Fig. 4.4. Dry bean receiving and storage elevator.Fig. 4.5. Interrelationship of factors affecting the grain and microorganism...Fig. 4.6. Interaction of grain moisture, storage temperature and equilibrium...Fig. 4.7. Packaging machine used to form, fill, and seal retail bean package...
5 Chapter 5Fig. 5.1. Summary of traits that affect cooking time of legumes (black and g...Fig. 5.2. Median pin cooking times for pinto beans stored for 10 months at va...Fig. 5.3. Kramer shear press texture/firmness of white and red beans stored a...Fig. 5.4. Enzymes implicated in the development of HTC defect, reactions invo...Fig. 5.5. Pectin‐cation cross‐linking components (pectin, calcium pectate, ca...Fig. 5.6. Scanning electron micrographs (SEM) of navy beans stored at 40 °F f...Fig. 5.7. Scanning electron micrographs (SEM) of navy beans stored at 100 °F...Fig. 5.8. Main fungal genera and mycotoxins present in chickpeas.Fig. 5.9. Bean weevil. (a) expanded view; and (b) damaged beans.
6 Chapter 6Fig. 6.1. Protein, total carbohydrate, total dietary fiber, and total sugar c...Fig. 6.2. Rapidly digestible starch (RDS), slowly digestible starch (SDS), an...Fig. 6.3. The effect of dehulling on in vitro digestibility of selected dry b...Fig. 6.4. Scanning electron micrographs (1500×) of high‐pressure‐treated lent...
7 Chapter 7Fig. 7.1. Water uptake by selected varieties of dry beans and peas.Fig. 7.2. Magnetic resonance images showing changes in a kidney bean during ...Fig. 7.3. Hydration kinetics of white kidney beans at different soaking wate...Fig. 7.4. Quick‐cooking bean process outline.Fig. 7.5. Typical moisture‐solids balance for great northern beans (initial ...Fig. 7.6. Effect of soaking on oligosaccharides. (a) and soaking and cooking...Fig. 7.7. Effect of cook‐blanch temperature and time on the reduction of try...Fig. 7.8. Thermal processing curves: D‐value shown on a microorganisms’ surv...Fig. 7.9. Three‐dimensional (3‐D) diagram of a can (202 × 214) and half cros...Fig. 7.10. Finite‐element solution of the heat transfer problem described by...Fig. 7.11. Temperature at various points inside a can heated by conduction....Fig. 7.12. Lethal rate curve as calculated using (a) equation 7.13; and (b) l...
8 Chapter 8Fig. 8.1. US per capita consumption by bean class, 2019.Fig. 8.2. Flow diagram of unit operations in canned bean processing.Fig. 8.3. (a) Schematic of a reciprocating Shaka® system retort; (b) Comparis...Fig. 8.4. Microwave‐assisted thermal sterilization (MATS) system diagram show...
9 Chapter 9Fig. 9.1. Basic components of a single‐screw extruder.Fig. 9.2. Components of a complete extrusion system.Fig. 9.3. The Evolum Plus twin‐screw extruder for food applications.Fig. 9.4. HPLC Sugars profile in control black bean flours and black bean flo...Fig. 9.5. Selected extruded products from beans/pulses. (For color detail, pl...Fig. 9.6. High‐moisture extrusion with twin‐screw machines for preparation of...Fig. 9.7. HMEC processing in twin‐screw extruder, equipped with cooling/fibra...
10 Chapter 10Fig. 10.1. Schematic for dry milling process of legumes for producing flour ...Fig. 10.2. Schematic of steps involved in starch isolation.Fig. 10.3. Brabender viscosity graph showing pasting characteristics of dry‐...Fig. 10.4. Pasting viscosity (RVA units) curves for navy and pinto bean flou...Fig. 10.5. Iron bioavailability of (a) three white bean varieties and their ...
11 Chapter 11Fig. 11.1. (a) Machine vision system at the USDA‐ARS Sugarbeet and Bean Rese...Fig. 11.2. Image processing and analysis of a representative set of dry bean...Fig. 11.3. (a−b) Evaluation of canning quality by machine vision; (c–d) Stan...Fig. 11.4. Setup for three sensing modes commonly used in visible and near‐i...Fig. 11.5. Observed versus predicted selected mineral content after bean coo...Fig. 11.6. (a) Vis‐NIR hyperspectral imaging setup to acquire reflectance im...Fig. 11.7. Observed versus predicted visual quality traits of black beans ba...Fig. 11.8. Observed versus predicted texture measurements of canned black be...Fig. 11.9. Observed versus predicted cooking time for a panel of intact dry ...
12 Chapter 12Fig. 12.1. Comparison of protein, carbohydrates, total dietary fiber and ash ...Fig. 12.2. Processing beans and other pulses into nutrient‐rich ingredients ...Fig. 12.3. Development of novel fava bean tofu and resulting value‐added app...Fig. 12.4. Application of dry bean and pulse ingredients in diverse food pro...
13 Chapter 13Fig. 13.1. Cowpea (Pinkeye Purple Hull) seeds, leaves, and pods (a) and Cowp...Fig. 13.2. Leading cowpeas producing countries in 2019.Fig. 13.3. Traditional granaries for storing cowpea, millet, and other grains...Fig. 13.4. Conversion of cowpea seeds to foods.Fig. 13.5. Effect of different processing techniques on trypsin inhibitor ac...
14 Chapter 14Fig. 14.1. Faba bean (a) plant; (b) flowers; (c) pod on stem; (d) seeds in p...Fig. 14.2. Word production (bars) and area under cultivation (lines) of faba...Fig. 14.3. Amino acid profile of immature and mature seeds of faba beans....Fig. 14.4. Role of glucose‐6‐phosphate dehydrogenase (G6DP) enzyme in pentos...
15 Chapter 15Fig. 15.1. Images of chickpeas and lentils, whole seeds and dhal (split, deh...Fig. 15.2. Word production and area under cultivation of chickpeas (1990–201...Fig. 15.3. Amino acid profile of chickpea and lentil, raw whole seeds (g/100...Fig. 15.4. Typical chickpea processing methods and products. Split dhal and Fig. 15.5. Word production and area under cultivation of lentils (1990–2019)...
16 Chapter 16Fig. 16.1. Different dry beans and pulses produced in Africa in 2019 (metric...Fig. 16.2. Flow diagram of traditionally processed products from beans in Af...Fig. 16.3. Traditional beans based African dishes.Fig. 16.4. Climate‐smart plants from Botswana. (a) Dry pods and seeds of mog...
17 Chapter 17Figure 17.1 Images of common pulses, whole seeds, and dhal (split, dehulled)...
18 Chapter 18Fig. 18.1. A sampling of sprouted beans.
19 Chapter 19Fig. 19.1. Proposed mechanisms relating pulse consumption to chronic disease...Fig. 19.2. Gut dysbiosis is associated with a host of health problems. Conve...
20 Chapter 20Fig. 20.1. The raffinose family of oligosaccharides in milled dry beans and ...Fig. 20.2. An illustration of the phenylpropanoid pathway in dry beans and pu...Fig. 20.3. Polyphenolic effects on the iron bioavailability of whole beans v...Fig. 20.4. Chemical structures of saponins present in beans and pulses. Sapo...
21 Chapter 21Fig. 21.1. Contribution of pulses as environmentally sustainable food source...Fig. 21.2. Composition of the global hunger index.Fig. 21.3. Hectares of arable land per person and world population growth si...Fig. 21.4. Estimated and projected urban populations: More‐developed regions...
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