Legume production data

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). 

FIG. 7 A food guide pyramid to promote health. Recognition is made of the role of functional foods. The foundation of the pyramid is vegetables, legumes, seeds, nuts, and fruits. Cereal grain products, both whole grain and products with a nutrient density less than 50 calories for nutrient, are moved to the second tier. The foods of the two bottom tiers meet the needs of the vegan. This recommendation also coincides with the majority of health claims data (Table II). 

Fig. L-7. The leading legume crops of the world, and the annual production of each. Based on data from FAO Production Yearbook 1990, FAO/UN, Rome, Italy, Vol. 44. Note well Annual production fluctuates as a result of weather and profitability of the crop.

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