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Description de l’éditeur
Abstract The common dry bean (Phaseolus vulgaris L.) is a diverse food resource of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. This agricultural legume crop demonstrates global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Numerous factors influence utilization, including: bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Further, nutrient content and bio-availability are dramatically influenced by these conditions. Anti-nutritional factors (trypsin inhibitors, lectins and phytic acid) have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. Recently, beans have been cited for imparting specific positive health potentiating responses (hypocholesterolemic response, mitigation of diabetes and colonic cancer, and weight control) when properly positioned in the diet. This paper provides an overview of characteristics and protocols used to provide this global food staple as a valued dietary component. Enhanced dry bean utilization focused on improved dietary health is an opportunity within subsistent and developed diets.