In this book, the authors present topical research in the study of
the nutrition, consumption and health benefits of bean products.
Topics discussed in this compilation include the chemical
composition and food properties of six cultivars of African yam
bean flours; food-grade soybean consumption and nutrition;
proteinase inhibitors from legumes; lectins in legumes; seed yield
in mungbean as correlated with root length density and total dry
matter; defensins in beans; nutritional quality of beans and
growing conditions; bean by-products and the angiotensin
I-converting enzyme inhibitory and antioxidant activities of
protein hydrolysates from four tropical legumes.
General
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