Legume is one of the important food crops. Vast knowledge developed through research and development since last 15 years on processing of this crop was not brought in the form of comprehensive book. Hence attempt has been made in this book to compile and concise information, knowledge and skill about legume processing and utilization for food, feed and neutraceuticals. Production and utilization of appropriately fortified/supplemented legumes and its derivatives help in improving human, animal and soil health. Legumes are rich in protein and also have abundance of complex carbohydrates, ability to lower serum cholesterol in human, contain high fibre, low fat, dietary minerals and phytochemicals. The book discusses the role of legumes in human health, its origin and production, nutritional quality, antinutritional factors and their remedial measures, health benefits, engineering properties, primary processing, legume fortified processed products, bakery and extruded items, pulse mill modernization and emerging technologies for legume processing and utilization. It is hoped that the book would be useful to students, teachers, researchers, food manufacturers, policy makers and to all those who are interested in better health, happiness and longevity. It is also hoped that looking to the scope of establishing rural industries for their primary and secondary processing including value added products, hence it would be useful as reference material for upcoming entrepreneurs.
ABOUT THE AUTHOR R.T. Patil
Dr. R.T. Patil is presently holding the post of Director of Central Institute of Post-Harvest Engineering and Technology (CIPHET) under ICAR which is a nodal institute to undertake lead researches in Post Harvest Management and Value Addition. Dr. Patil has B. Tech. degree (Ag. Engg), M. Tech (Crop Process Engineering) from India Institute of Technology, Kharagpur, India and PhD in Bio Process Engineering from University of Saskatchewan, Canada and finished 2 years of Post Doctoral Fellowship at Washington State University, Pullman (USA). He has 28 years of research experience in food process engineering. He has contributed 5 books/bulletins and 5 book chapters. His areas of expertise are drying and dehydration, novel product development, physical properties and advanced extrusion processing. Dr. Patil has so far developed 16 research prototypes, 5 process protocols, 3 pilot plants and contributed to two US patents and three Indian patents with over 100 papers published in national and international journals and over 100 presentations (4 presentation awarded best paper award) in national and international conferences. He is a recipient of Best Graduate thesis award of Canadian Society of Agricultural Engineers for his PhD and the team award from Ministry of Education, Government of Poland for Thermal Processing of Bio Materials. He was elected as Directed (Food Process Engineering) of ISAE during 1998-2000 and was elected three times as Vice President of Indian Society of Agricultural Engineers and presently he is Vice President, Association of Food Scientists and Technologist, India.
ABOUT THE AUTHOR S. Mangaraj
Dr. Shukadev Mangaraj received Master degree (Agricultural Engineering) from IARI, New Delhi Dr. Mangaraj received Ph.D degree from MIIT, Kharagpur. He is presently work as Senior Scientist (AS&PE) at Central Institute of Agricultural Engineering, Bhopal.
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