Author: Rinku SharmaPublisher:
ISBN:
Category :
Languages : en
Pages : 93
Book Description
Nutritional Evaluation, Domestic Processing and Utilization of Field Peas (Pisum Sativum) in Development of Value Added Products
Author: Rinku SharmaAgrindex
Author: The Evaluation and Enhancement of the Nutritive Quality of Peas (pisum Sativum) for Poultry
Author: Francis Adegbaye IgbasanPublisher:
ISBN:
Category :
Languages : en
Pages : 268
Book Description
Effect of Domestic Processing and Cooking Methods of Nutritional Value of Peas(Pisum Sativum).
Author: Saroj BishnoiCumulated Index Medicus
Author: Evaluation of Protein Utilization in Low and High Protein Forage Sources and the Economic Value of Supplementing Field Peas (pisum Sativum) to Growing Cattle Grazing Crested Wheatgrass Pastures
Author: Braden C. TroyerPublisher:
ISBN:
Category : Forage plants
Languages : en
Pages : 86
Book Description
Field peas are widely grown in the panhandle of Nebraska; however, markets quickly become saturated. A two year experiment was conducted comparing field peas to dry distillers grains with solubles (DDGS) as a protein supplement. The objective was to establish a price producers could pay for field peas relative to DDGS. There was a significant difference in ADG due to type of supplement (P = 0.02). Field pea supplemented heifers had 10% lower ADG compared to DDGS supplemented heifers. Economically, this means if DDGS is priced at or $124.58/ 909 kg DM a producer could pay $2.89/ 27 kg, for field peas. Variable sources of grazed forages are used in cattle backgrounding systems, but in most systems metabolizable protein (MP) is limiting and rumen undegradable protein (RUP) supplement can meet this deficiency. The first objective was to determine if RUP is limiting and the second objective was to determine if highly digestible forages with rapid passage rate allow some rumen degradable protein (RDP) to bypass the rumen. A pooled analysis of growing cattle grazing forages demonstrated that average daily gain (ADG) increased with increased RUP supplement received, with the exception of animals grazing forages that were 17% crude protein (CP) or greater. A metabolism study evaluating high and low quality forages showed lower intakes and digestibility values for the lower quality forages. Rapid liquid passage rates suggest some degradable protein could be leaving the rumen before degradation. Numerous digestibility markers were used to evaluate markers in forage based diets.
Dry Beans and Pulses
Author: Muhammad SiddiqPublisher: John Wiley & Sons
ISBN: 1118448286
Category : Technology & Engineering
Languages : en
Pages : 452
Book Description
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Pisum Sativum
Author: Shannell BecketPublisher: Nova Science Publishers
ISBN: 9781634632300
Category : Nutrition
Languages : en
Pages : 0
Book Description
The pea Pisum sativum are rich in proteins and dietary fiber and contribute considerably to the total dietary protein requirements. Peas are abundant in complex carbohydrates giving rise to food with a low glycemic index. Peas are hypolipidemic. Fiber in peas contains more amylose than amylopectin and is antihyperglycemic. Peas can be used in processed foods such as bakery products, bread, snack foods, soups, and tortillas. Because of their nutritious value, it has been suggested that peas be included in snack foods, baby food, and sports food. This book discusses the cultivation of Pisum sativum as well as its functional properties and health benefits.
The global economy of pulses
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9251097305
Category : Social Science
Languages : en
Pages : 190
Book Description
The production, trade and consumption of pulses have seen substantial growth over the last fifteen years. This report examines the trends and patterns of this growth, and the factors that explain these for different kinds of pulses. The report presents an analysis of trends of consumption of pulses in different regions of the world and discusses the role that pulses can play in human nutrition. The report presents an analysis of the dynamics of growth of major pulses in different pulse-producing countries of the world. It describes the increasingly important role of trade in the global economy of pulses and presents an analysis of changing patterns of trade. The report argues that there is a pressing need to close the large gap between potential and actual yields, particularly on smallholder farms in South Asia and sub-Saharan Africa, by increased adoption of improved varieties and modern agronomic practices in all developing countries. This in turn requires a major thrust in agricultural research and extension, improving credit availability, and public investment directed at pulse production. The report discusses future prospects and policy imperatives for sustaining the growth of pulse production.
Pigeon Pea: Processing, Nutritional Composition, Products and Recipes
Author: Subuola FasoyiroPublisher: LAP Lambert Academic Publishing
ISBN: 9783659513817
Category :
Languages : en
Pages : 72
Book Description
Pigeon pea though, a lesser known legume is a rich source of protein, minerals and fibre. It is a value adding crop that could be utilized in diverse forms to enhance food nutrients especially when complemented with cereals as alternatives to animal products. It could be consumed by both children and adults. This book is based on research studies on physical and chemical characteristics of pigeon pea seeds and flour. Nutritional composition, pasting and functional properties and processing methods are covered. Product development from pigeon pea to improve its utilization in form of indigenous and convenience foods are also discussed. Food recipes of the developed products are also highlighted. The technologies are simple and well adapted for household use and cottage industries. This book will be a useful resource material for students and researchers especially in agricultural, food and nutrition sciences. It is also recommended for food processors, food entrepreneurs and trainers.