Nutritional standards and methods of evaluation for food legume breeders
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Nutritional standards and methods of evaluation for food legume breeders

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Published by International Development Research Centre in Ottawa .
Written in English

Subjects:

  • Legumes as food.

Book details:

Edition Notes

Other titlesLegume nutritional standards.
Statementprepared by the International Working Group on Nutritional Standards and Methods of Evaluation for Food Legume Breeders ; J. H. Hulse, K. O. Rachie, cochairmen of the Working Group ; L. W. Billingsley, editor.
SeriesIDRC-TS7e, IDRC-TS (Series) -- IDRC-TS7e.
ContributionsHulse, Joseph H., Rachie, Kenneth O., Billingsley, L. W.
Classifications
LC ClassificationsTX558.L4
The Physical Object
Pagination100 p. ;
Number of Pages100
ID Numbers
Open LibraryOL16484578M
ISBN 100889361371

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Nutritional standards and methods of evaluation for food legume breeders. prepared by the International Working Group on Nutritional Standards and Methods of Evaluation for Food Legume Breeders,International Working Group on Nutritional Standards and Methods of Evaluation for Food Legume Breeders,Hulse, Joseph H.,Rachie, Kenneth O.,Billingsley, L. W. Nutritional standards and methods of evaluation for food legume breeders - Prepared by the International Working Group on Nutritional Standards and Methods of Evaluation for Food Legume Breeders By J.H. Hulse, K.O. Rachie, L.W. Billingsley and Ontario (Canada) Ottawa International Development Research Centre. Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or healthy cooking) courses in a culinary arts curriculum and intends to. Abstract. The Leguminosae family comprises almost genera and species. The most widely cultivated are the oilseeds, soybeans (Glycine max), and groundnuts (Arachis hypogaea), which provide 50 and 16% of world grain legume harvests, from the oilseeds, scientists have given more attention to protein nutritional quality than to useful functional properties.

Codex standards for cereals, pulses, legumes and all food standards work undertaken by international governmental and non Pulses shall be packaged in containers which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product. Hulse JH, Rachie KO, Billingsley LW () Nutritional Standards and Methods of Evaluation for Food Legume Breeders. International Center for Agricultural. Research in Dry Areas (ICARDA). Ottawa, Canada, KIG. 3Hg. PDF | On Jan 1, , Francesca Sparvoli and others published Nutritional value (of legumes) | Find, read and cite all the research you need on ResearchGate. Hulse JH, Rachie KO, Billingsley LW () Nutritional standards and methods of evaluation for food legume breeders. International Development Research .

Protein mal-nutrition is widespread among poor of developing and under developed countries. Since animal protein is beyond the reach of this group, their primary protein supply comes from plant based products. Amongst these, pigeonpea or red gram (Cajanus cajan (L.) Millspaugh) is an important food legume that can be grown under rainfed conditions with least inputs. Quality parameters of pulses (dry food legume seeds) are described. These include physical, physico-chemical and nutritional parameters. Chemical and nutritional composition of the major pulses are discussed, together with the relative heritability of some of the most important quality characteristics, and the advisability of attempting to. Nutritional standards and methods of evaluation for food legume breeders: IDRC-TS7e, pp 61–72 Price ML, Hagerman AE, Butler LG () Tannin content of cowpeas, chickpeas, pigeonpea and mung beans.   The nutritional significance of the legumes must be highlighted by mass media (press, radio and T.V.). In order to improve the protein quality of leguminous seeds, their consumption should be combined with cereals or other protein sources (i.e. milk and milk products, egg and meat).