| Description |
1 online resource (354 p.) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Editors -- Contributors -- Preface -- List of Abbreviations -- Chapter 1: Chickpea and Cowpea: An Overview of Nutritional Profile and Effect of Processing Methods -- 1.1 Introduction -- 1.2 Nutritional Profile -- 1.2.1 Starch -- 1.2.2 Protein -- 1.2.3 Fibers -- 1.2.4 Bioactive Compounds -- 1.2.5 Micronutrients -- 1.2.6 Non-Nutrients -- 1.2.7 Compounds With Protein Nature -- 1.2.8 Non-Protein Compounds -- 1.3 Processing Methods to Treat Non-Nutrients -- 1.3.1 Germination and Soaking -- 1.3.2 Thermal Processing |
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1.3.3 Fermentation -- 1.4 Conclusions -- References -- Chapter 2: Physical Properties and Milling Processes of Chickpea and Cowpea -- 2.1 Introduction -- 2.2 Physical Properties -- 2.2.1 Appearance -- 2.2.2 Moisture -- 2.2.3 Surface Area -- 2.2.4 Sphericity -- 2.2.5 Porosity -- 2.2.6 Bulk Density -- 2.2.7 True Density -- 2.2.8 Terminal Velocity -- 2.3 Significance of Physical Properties to Grain Quality -- 2.4 Milling -- 2.4.1 Traditional Processing Techniques -- 2.4.1.1 Dehulling -- 2.4.1.2 Milling -- 2.4.2 Modern Dry Milling -- 2.4.2.1 Cleaning -- 2.4.2.2 Rotating drum cleaners |
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2.4.2.3 Aspirator -- 2.4.2.4 Fluidized bed separator -- 2.4.2.5 Sorters -- 2.4.2.6 Conditioning -- 2.4.2.7 Dehulling and splitting -- 2.4.2.8 Modern milling mechanism -- 2.4.2.8.1 Compression and shear mechanism -- 2.4.2.8.2 Impact mechanism -- 2.4.2.8.3 Cutting mechanism -- 2.4.3 Wet Milling -- 2.4.3.1 Soaking -- 2.4.3.2 Grinding -- 2.4.3.3 Separation -- 2.4.3.4 Washing -- 2.4.3.5 Drying -- 2.4.3.6 Air drying -- 2.4.3.7 Drum drying -- 2.4.3.8 Spray drying -- 2.5 Laboratory Scale Milling -- 2.5.1 Cowpea Small-Scale Milling -- 2.5.2 Chickpea Small-Scale Milling |
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2.6 Chickpea and Cowpea Flour Properties -- 2.7 Chickpea and Cowpea Milling Coproducts Utilization -- 2.8 Conclusion -- Acknowledgements -- References -- Chapter 3: Biochemistry of Macro and Micronutrients of Chickpea and Cowpea -- 3.1 Introduction -- 3.2 Health Benefits of Chickpeas and Cowpea Seeds -- 3.3 Anti-Nutritional Factors -- 3.3.1 Phytic Acid -- 3.3.2 Tannins -- 3.3.3 Saponins -- 3.3.4 Amylase Inhibitors -- 3.3.5 Polyphenols -- 3.3.6 Oligosaccharides -- 3.3.7 Lectin -- 3.3.8 Cyanogenic Glycosides -- 3.4 Strategies for Anti-Nutritional Factors Alleviation -- 3.4.1 Traditional Methods |
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3.4.1.1 Milling -- 3.4.1.2 Soaking -- 3.4.1.3 Germination (Sprouting) -- 3.4.1.4 Fermentation -- 3.4.1.5 Boiling -- 3.4.1.6 Extrusion -- 3.4.1.7 Roasting -- 3.4.1.8 Autoclaving -- 3.4.2 Modern Breeding Approaches for Reduction of Anti-Nutrients -- 3.4.2.1 Genomics -- 3.4.2.2 Metabolomics -- 3.4.2.3 Phenomics -- 3.4.2.4 Proteomics -- 3.4.2.5 Mutation breeding -- 3.5 Future Research Perspectives -- 3.6 Conclusions -- References -- Chapter 4: Processing Mediated Changes in the Nutritional Profile of Chickpea and Cowpea -- 4.1 Introduction -- 4.2 Nutrition Profile of Chickpea and Cowpea |
| Notes |
Description based upon print version of record |
|
4.2.1 Protein |
| Form |
Electronic book
|
| Author |
Kaur, Pinderpal
|
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Kumar Salar, Raj
|
| ISBN |
9781003829126 |
|
1003829120 |
|
