Composition of Raw and Processed Dry Beans and Other Pulses

Dry beans are the world’s second most important legume class after soybeans. Nutritionally, dry beans and other pulses have special importance in countries where protein energy malnutrition is widely prevalent. In developed countries, these grain legumes are becoming increasingly popular as due to their importance as meat alternative. Legumes are high in protein, non-digestible starches, fiber, bioactive components, and they possess bio-functional and techno-functional properties, which are of interest to consumers and food processors. However, raw seeds of dry beans contain several undesirable antinutritional factors that can adversely affect human health and, therefore, it is advisable to eliminate or reduce those components prior to consumption. A wide range of processing techniques has been employed to improve the nutritional value of beans, including dehulling, soaking, size reduction, fermentation, germination, cooking, extrusion cooking, and high-pressure processing. This chapter covers composition and nutritional profile of raw and processed dry beans.