Dry Beans: Processing and Nutritional Effects

Rocio Campos-Vega, Priscila Zaczuk Bassinello, Raquel de Andrade Cardoso Santiago, B. Dave Oomah
  • January 2018, Elsevier
  • DOI: 10.1016/b978-0-12-814625-5.00019-4

The processing of dry beans is important to improve and preserve their nutritional characteristics

What is it about?

The chapter highlights dry processing, value-addition of the processing streams and food processing that can be adopted in food manufacturing and development.

Why is it important?

The health benefits of beans and their processed streams are also discussed in this chapter

Perspectives

Dr B. Dave Oomah
Formerly with AAFC

This is the latest updated information on bean processing

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http://dx.doi.org/10.1016/b978-0-12-814625-5.00019-4

The following have contributed to this page: Dr B. Dave Oomah