Description

Abstract: Grain legumes continue to occupy an important place in human nutrition as sources of protein, vitamins and minerals. From a nutritional point of view chickpea, pigeonpea, mung bean, urd bean, cowpea, lentil, soybean and peanut are the important grain legumes for the millions of people in semi-arid and tropical regions of many Asian and African countries. These legumes are used in various food forms after suitable processing depending on the regions of their production and consumption. Such aspects as production and consumption, processing and food uses, chemical composition, and effects of processing on the nutritive value of these legumes are the important topics of this paper. To enhance their utilization, new potential and diversified food uses have been highlighted. Future research needs and priority areas are listed to improve their utilization and nutritional quality.