Food and Feed from Legumes and Oilseeds

428 Pages·1996·11.526 MB·English

by  E. Nwokolo (auth.), E. Nwokolo, J. Smartt (eds.)

Food and Feed from
Legumes and Oilseeds
Food and Feed from
Legumes and Oilseeds
Edited by
E. Nwokolo
Lifeline Associates, Maryland, USA
and
J. Smartt
Department of Biology, University of Southampton, UK
CHAPMAN &. HALL
London· Glasgow· Weinheim . New York· Tokyo' Melbourne' Madras
Published by Chapman & Hall, 2-6 Boundary Row, London SEt 8HN
Chapman & Hall, 2-6 Boundary Row, London SE18HN, UK
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Chapman & Hall India, R. Seshadri, 32 Second Main Road, CIT East,
Madras 600 035, India
First edition 1996
© 1996 E. Nwokolo and J. Smartt
Softcover reprint ofthe hardcover 1st edition 1996
Typeset in 10/12 Palatino by Words & Graphics Ltd, Anstey, Leicester
ISBN-13:978-1-4613-8050-4 e-ISBN-13:978-1-46I3-0433-3
DOl: 10.1007/978-1-4613 -0433-3
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Contents
List of contributors xviii
PART ONE LEGUMES 1
1 The need to increase consumption of pulses
in the developing world 3
E. Nwokolo
1.1 Introduction 3
1.2 Pulses as food 4
1.3 Pulses as sources of protein 4
1.4 Pulses as sources of carbohydrate 6
1.5 Pulse legumes as a source of dietary fibre 6
1.6 Hypocholesterolaemic effects of grain legumes 8
1.7 Antinutritional factors in some pulses 8
References 9
2 The nutritional value of selected Asiatic pulses:
chickpea, black gram, mung bean and pigeon pea
S.K. Sathe 12
2.1 Introduction 12
2.2 General botanical, ecological and production
information 13
2.3 Nutrient composition and nutritive value 14
2.4 Removal of antinutrients and unwanted
components 23
2.5 Current and potential usage as animal and
human food 25
2.6 Research needs 30
References 30
vi CONTENTS
3 The nutritive value of wild Mexican legumes
with a potential for nutritional use
A. Sotelo 33
3.1 General botanical, ecological and
production information 33
3.2 Current and potential use as human food 34
3.3 Current and potential use as animal feed 35
3.4 Nutrient composition and nutritive value 35
3.5 Presence, chemical nature and detoxification
of antinutritional substances in wild legumes 39
3.6 Animal and human studies with wild legumes 45
References 46
4 Peanut (Arachis hypogaea L.)
E. Nwokolo 49
4.1 Introduction 49
4.2 Botany of crop 50
4.3 Food uses of peanuts 51
4.4 Nutritional quality of the peanut 54
4.5 Antinutritional factors of peanuts 58
4.6 Aflatoxins in peanuts 59
4.7 Nutritional evaluation of peanut protein 60
References 61
5 Pigeon pea (Cajanus cajan (L.) Millsp.)
E. Nwokolo 64
5.1 Introduction 64
5.2 Nutrient composition and nutritive value 65
5.3 Toxicological components 72
5.4 Animal growth experiments 72
References 72
CONTENTS vii
6 Jack bean (Canavalia ensiformis (L.) D.C.)
E. Nwokolo 74
6.1 Introduction 74
6.2 Current and potential usage as food 75
6.3 Nutrient composition and nutritive
value of jack bean 76
6.4 Antinutritional substances in jack bean 78
6.5 Human and animal nutrition experiments 80
References 81
7 Chickpea (Cicer arietinum L.)
A. Sotelo and R.N. Adsule 82
7.1 Introduction 82
7.2 Utilization 83
7.3 Chemical composition and nutritional value 85
7.4 Antinutritional factors 87
References 88
8 Soybean (Glycine max (L.) Merr.)
E. Nwokolo 90
8.1 Introduction 90
8.2 Botany/ecology of the crop 90
8.3 Production 91
8.4 Current and potential usage as food 91
8.5 Nutrient composition and nutritive value 93
8.6 Antinutritional factors in soybean 97
8.7 Processing of soybeans 98
8.8 Industrial uses of soybean products 99
8.9 Food uses of soybean products 99
References 102
viii CONTENTS
9 Hyacinth bean (Lab lab purpureus (L.) Sweet)
M. Akpapunam 103
9.1 Introduction 103
9.2 Botany, production and use as human food 103
9.3 Current and potential use as an animal feed 104
9.4 Nutrient composition and nutritive value 105
9.5 Presence, chemical nature and detoxification of
antinutritional factors 106
9.6 Nutritional studies 108
References 108
10 Lentil (Lens culinaris Medik.)
R.N. Adsule 109
10.1 Introduction 109
10.2 Utilization 109
10.3 Nutritional composition 110
10.4 Antinutritional factors 111
10.5 Human and animal studies 111
References 111
11 Lupin (Lupinus spp.)
N.A. Todorov, D.C. Pavlov and K.D. Kostov 113
11.1 General botanical, ecological and
production information 113
11.2 Current and potential usage as human food 114
11.3 Current and potential usage as animal feed 115
11.4 Nutrient composition and nutritive value 116
11.5 Processing of lupin seeds 118
11.6 Chemical nature and detoxification of
antinutritional substances 119
11.7 Animal studies with lupin seed or meal 120
References 121
12 African locust bean (Parkia filicoidea Welw.)
A.c. Uwaegbute 124
CONTENTS ~
12.1 Introduction 124
12.2 Use of locust bean 125
12.3 Food value of locust bean 125
12.4 Processing/fermentation of locust bean 126
12.5 Nutritional value of locust bean 127
References 128
13 The African oil bean (Pentaclethra macrophylla
Benth.)
S.c. Achinewhu 130
13.1 Introduction 130
13.2 Present and potential usage in nutrition 130
13.3 Chemical composition and nutritive value 131
13.4 Nutritional experiments with animals 136
13.5 Presence and chemical nature of
antinutritional substances 137
References 137
14 Escumite bean (Phaseolus acutifolius A. Gray)
A. Sotelo 140
14.1 General botanical, ecological and
production information 140
14.2 Current and potential usage as human food 140
14.3 Presence and detoxification of
antinutritional substances 141
14.4 Human and animal studies with legumes 141
14.5 Other local Mexican beans 141
References 143
15 Lima bean (Phaseolus lunatus L.)
E. Nwokolo 144
15.1 Introduction 144
15.2 Distribution 145
15.3 Botany of the crop 145
15.4 Production 146
x CONTENTS
15.5 Current and potential usage as food 146
15.6 Nutrient content and nutritive value 148
15.7 Content of antinutritional factors 153
15.8 Nutritional experiments 156
References 157
16 Common bean (Phaseolus vulgaris L.)
E. Nwokolo 159
16.1 Introduction 159
16.2 The crop 161
16.3 Current and potential usage as food 161
16.4 Nutrient composition and nutritive value 163
16.5 Antinutritional factors 167
16.6 Nutritional evaluation 169
References 170
17 Winged bean (Psophocarpus tetragonolobus (L.) DC.)
E. Nwokolo 173
17.1 Introduction 173
17.2 Production 174
17.3 Cultivation 175
17.4 Current and potential utilization as food 175
17.5 Nutrient content and nutritive value 176
17.6 Antinutritional factors in winged beans 179
References 180
18 Mrican yam bean (Sphenostylis stenocarpa
(Hoechst ex. A. Rich.) Harms.)
E. Nwokolo 182
18.1 Introduction 182
18.2 Current and potential food uses 183
18.3 Nutrient composition and nutritive value 183
18.4 Antinutritional factors 186
CONTENTS xi
18.5 Human and animal nutrition studies 186
References 187
19 Velvet bean (Mucuna spp.)
RD. Vieira and N.M de Carvalho 189
19.1 Introduction 189
19.2 Use for human consumption 190
19.3 Use for animal consumption 190
19.4 Chemical composition of velvet bean 192
19.5 Nutrient value 192
19.6 Antinutritional substances 193
19.7 Human and animal studies with velvet bean 194
References 195
20 Faba bean (Vicia faba L.)
R.N. Adsule and M. Akpapunam 197
20.1 Introduction 197
20.2 Utilization 198
20.3 Nutritional composition 199
20.4 Antinutritional factors 200
20.5 Human and animal studies 201
References 201
21 Moth bean (Vigna aconitifolia (Jacq.) Marechal)
R.N. Adsule 203
21.1 Introduction 203
21.2 Utilization 203
21.3 Nutritional composition 204
21.4 Antinutritional factors 205
References 205
22 Adzuki bean (Vigna angularis (Willd.)
Ohwi et Ohashi)
A.c. Uwaegbute 206