Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products

Hill, H.

doi:10.1002/9781119776802.ch12

Cited by 18 publications

(24 citation statements)

References 46 publications

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“…Plant-based meat-like products have been developed possessing sensory quality that is very similar to animal-based meats (Hill, 2022;Keskin et al, 2022). Agri-Food Innovation Council of Canada projected that plant proteins are expected to grow to about one-third of the global protein market by 2024 (AFIC, 2019).…”

Section: Food Applications Of Legume Ingredientsmentioning

confidence: 99%

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

2023

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Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant‐based proteins versus animal‐based proteins. The nutrient composition of legumes is very rich, that is, high content of protein, fiber, and bioactive compounds and relatively lower carbohydrates than cereal crops. Although food legumes are a staple in more than 70 countries mostly in Asian, African, and South American regions, the per capita consumption in the Western countries continues to be low in spite of legumes' demonstrated health benefits. However, emerging consumer trends and preferences toward heathy foods, animal protein alternatives, and environmental concerns can enhance the consumption of legume‐based foods. The functional attributes of legume ingredients (e.g., thickening, water‐holding index, gelation, emulsification, and foaming capacity) make legumes suitable for replacing proteins from other sources. The development and marketing of legume‐based ingredients for use in various value‐added food applications have been increasing. The value‐added use of pulse protein isolates and concentrates is expanding fast with substantial use as meat extenders/replacers and meat analogs, milk substitutes, and gluten‐free applications. To increase the utilization of legumes, including legume‐based foods, it is important to focus on research and development efforts that promote “easy‐to‐cook”/prepare foods for consumers, who often avoid legumes due to long cooking times. Addressing this aspect of convenience is particularly critical in developed countries due to the busy lifestyles of consumers and potentially increase legume consumption.

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Section: Food Applications Of Legume Ingredientsmentioning

confidence: 99%

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

2023

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“…Many premium priced foods are accompanied by attractive graphics and narratives that convey a holistic story of sustainability encompassing production, processing, packaging, and distribution. Hill (2022) indicated that dry bean‐based products align well with such marketing trends to offer consumers with healthy and environmentally sustainable food choices.…”

Section: Sustainable Source Of Nutrition and Food Securitymentioning

confidence: 99%

Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security—A review

et al. 2022

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The importance of legumes in sustainable cropping systems has been studied extensively. Among legumes, common beans (Phaseolus vulgaris L.) are a rich world resource of biodiversity with two centers of domestication (Andes and Central America) and over 10 major market classes cultivated globally. Common beans are recognized as a nutrient-dense, healthy food source due to their high protein, dietary fiber, and minerals content and also being a rich source of resistant and slowly digestible starch, which elicits a lower glycemic response. Some bioactive compounds present in beans are reported to mitigate cardiovascular diseases, hypertension, hyper-cholesterolemia, and cancer. Dry bean production systems provide unique advantages that support sustainability, including a low carbon footprint and short growth cycle, which facilitates crop diversification and cover crop integration. Symbiotic nitrogen fixation (SNF), a unique characteristic of legumes, promotes environmentally friendly production through modest fertilizer use. Advances to improve the upright plant architecture of beans during the last two decades have enhanced options for direct harvest thereby reducing the number of equipment passes required. Overall, the sustainability implications of diversifying crop rotation using beans result in reduced requirements for environmentally unfriendly inputs and buffering of crop productivity under variable weather conditions. This review article covers common beans' role in agricultural sustainability (biodiversity, SNF, rotational diversity, harvest management) and as a sustainable source of nutrition and food security. Further discussion includes measures to enhance dry beans sustainability through breeding and crop management practices by addressing biotic and abiotic stresses (diseases, drought, high temperature, waterlogging, conservation tillage).

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“…Hill (2022) noted that the popularity of plant‐based protein sources, as meat alternatives, has been increasing in recent years among consumers in developed countries. Lentils are being used in a number of bakery and extruded products, but the long‐term success of these expanded uses depends on evaluation and understanding lentil flours functional properties and their effects on the sensory attributes of the end‐products (Sidhu et al, 2022).…”

Section: Lentil Consumption and Culinary Trendsmentioning

confidence: 99%

“…This trend aligns well with the increased concerns about the sustainable agriculture, negative impact on the environment for the production of meats, and other animal‐based foods. Thus, consumers are notably decreasing or excluding meat use and moving to sustainably produced plant foods and non‐meat protein alternates (Hill, 2022; Marette & Roosen, 2022). Lentils fit well with these changing dynamics as lentil crop plays an important part in the maintenance and improvement of soil fertility due to its high organic matter content and symbiotic nitrogen fixing (Matny, 2015).…”

Section: Introductionmentioning

confidence: 99%

Lentil (Lens culinarisMedik) as nutrient‐rich and versatile food legume: A review

2022

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Lentil is one of the most important food legumes consumed widely throughout the world. Lentils are produced in diverse agroecological regions, such as Asia, North and South America, Africa, and Oceania. During the last two decades (2001)(2002)(2003)(2004)(2005)(2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013)(2014)(2015)(2016)(2017)(2018)(2019)(2020), world production of lentils increased by 107%, from 3.15 to 6.54 million metric tons.Canada leads lentil producing countries (with 44% share of the global output), followed by India and Australia having 18% and 8% share, respectively. Being a rich source of protein, complex carbohydrates, dietary fiber, and folic acid, lentils are considered a healthy food nutritionally. Lentils also contain a number of bioactive phytochemicals, such as flavonoids, total phenolics, phytate, saponins, and tannins.Dehulling and splitting of lentils are the most-commonly used basic processing methods. Additional value-added operations include milling of whole or dehulled lentils and isolating fractions that are rich in protein and starch that can be used as ingredients in diverse food applications. Lentils are aligned well with the changing consumer trends towards meat alternatives, plant-based diets, and healthy food options. Furthermore, due to increased environmental concerns for the production of meat, consumers are minimizing or even excluding meat consumption and opting for non-meat foods produced in a sustainable manner. This review article provides an overview of lentil's production/trade, consumption trends, nutritional profile, valueadded processing, emerging research and development trends, and the role of lentil production in environmental sustainability.

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Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products

Cited by 18 publications

References 46 publications

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security—A review

Lentil (Lens culinarisMedik) as nutrient‐rich and versatile food legume: A review

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