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The significance of legumes in human diet, as substitute way for
protein requirement to meet the demand in lesser agricultural
production countries, rising prize of animal protein along with
quickly growing population, shapes the extensively high production
of legumes with legume base products are particularly vital.
Besides, the carrying evidence for overwhelming the malnutrition,
legumes own good quality of protein, fiber and mineral contents,
optical and functional properties are also dynamic for upcoming
commercial practices like novel food formulations, supplementation,
infant formulas, product development and functional/ nutraceutical
foods.
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