Peas and Beans

Peas and beans are consumed only when cooked In order to shorten the cooking time which, even after preliminary soaking in water overnight (preliminary swelling), is several hours, the legumes are precooked or parboiled by the process described in 15.3.2.2.1. 

Additionally, seed hull removal provides about a 40% reduction in cooking time which, for peas, involves seed steaming at 90 °C, followed by drying and subsequent dehulling. 

Similar to soybeans, a number of beans are processed into fermented products in Asia. 

Angelo, A.J.S., Ory, R.L. Effects of lipoperoxides on proteins in raw and processed peanuts. J. Agric. Food Chem. 23, 141 (1975) 

Taneyana, O., Inami, M. Emulsifying properties of soy protein characteristics of 7S and IIS proteins. J. Food Sci. 45, 534 (1980) 

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Protein is an important component of most foods. Nearly everything we eat contains at least a small amount of protein. Lean meats and vegetables such as peas and beans are particularly rich in protein. In our digestive system, proteins are broken down into small molecules called a-amino acids. These molecules can then be reassembled in cells to form other proteins required by the body. 

Botrytis Raspberries, strawberries, grapes, kiwifruit, pears, peaches, plums, cherries, carrots, lettuce, peas, and beans ... 

Another way to recycle kitchen and vegetable waste is to bury it in a trench or pit, and then grow either peas or beans, or "cucurbits"—zucchini, squash, pumpkins, or cucumbers—on top of it It provides nutrients and moisture exactly where they are required. In fall, dig a trench or pit one spade deep. For peas and beans, dig it one spade wide, and as long as the row. Make a pit around 3 x 3 ft (1 x 1 m) for each plant Gradually fill with kitchen waste, covering each addition with soil. 

Brassicas need firm, moisture-retentive soil they do not thrive in dry conditions. In a crop rotation, this family best follows on from the nitrogen-fixing pea and bean family (see p.242). A green manure crop of winter vetch or clover provides leafy brassicas with all the nitrogen... 

Manganese gluconate [Mn(C H 0 )] is used as a food additive, a vitamin, and a dietary supplement (also manganese glycerophosphate). It is found in green leafy vegetables, legumes, (peas and beans), and brewer s yeast. 

Com, leafy greens and root crops also do well in manured soil. Irish potatoes and sweet potatoes are exceptions. Irish potatoes tend to develop scab and sweet potatoes to crack when fertilized with manure. Peas and beans require httle if ary supplemental nitrogen and do not respond well to manure apphcations. 

Molybdenum does not occur in nature in free elemental form. Its most important ore is molybdenite, M0S2, from which the metal is obtained commercially. Other ores are powellite (calcium tungstomolybdate), Ca(MoW)04, and wuhenite (lead molybdate), PbMo04. The metal is an essential nutrient for plants and is found in trace amounts in some plants such as peas and beans, which absorb it from soil. Also, molybdenum is found in many natural petroleum oils. 

Inositol or Hexahydrohexamethylene. 1,2,3,4,5,6-Cyclohexanehexol, Mesoinosit (Inosite, Cyclo-hexanhexanol) C6H6(OH)6, mw 180.16, d 1.524 at 15°/4° for the dihydrate, 1.752 anhydrous, mp (anh) 200-225°. White crystals, usually obtained from seeds of various plants, such as barley, peas and beans. Soluble in w, insol in abs ale eth... 

Pea and Bean Seeds. McWatters and Cherry ( ) investigated the influence of pH adjustment on emulsion capacity and viscosity of cowpea flour (24.2% protein, dry wt basis) using the procedure of Carpenter and Saffle (23). Data in Table II show that adjusting the pH from the naturaT level of 6.4 to 4.0 reduced emulsion capacity by about 20% adjusting the pH from the natural level to... 

Polysaccharides Complex carbohydrates are polysaccharides (most often polymers of glucose), which do not have a sweet taste. Starch is an example of a complex carbohydrate that is found in abundance in plants. Common sources include wheat and other grains, potatoes, dried peas and beans, and vegeta bles. 

Papavizas, G.C. Survival of Trichoderma harzianum in soil and in pea and bean rhizosphere. Phytopathology 1982 71 121-125. 

Sindhu, S.S., Kannenberg, E.L., Brewin, N.J. Lipopolysaccharide maturation in pea and bean bacteroids. In Bothe, de, Newton, B. (eds), Nitrogen Fixation Hundred Years After. Gustav Fischer, Stuttgartand New York (1988), p. 480. 

Cereal proteins are only about 70 percent efficient for dietary replacement purposes. The reason is that cereal proteins are deficient in lysine, an essential amino acid for humans (see Amino Acid Synthesis in this section). Thus a diet based on one source of protein (e.g., corn) can lead to malnutrition. A partial solution to the problem has been the breeding of high-lysine corn. Other plant proteins, particularly those from pod seeds (e.g., peas and beans) are deficient in the sulfur-containing amino acids. A successful vegetarian diet will therefore be balanced in cereals and pod seeds. 

Many plants, particularly legumes (peas and beans), have a symbiotic relationship with nitrogen-fixing bacteria, which live in special nodules on the roots. There are 13,000 species of leguminous plants, all of which have symbiotic bacteria of the genus Rhizobium. Some insects (termites and cockroaches) also have symbiotic nitrogen-fixing bacteria in their intestines. 

The NH3 can then be further converted into nitrate or nitrite or directly used in the synthesis of amino acids and other essential compounds. This reaction takes place at 0.8 atm N2 pressure and ambient temperatures in Rhizobium bacteria in nodules on the roots of legumes such as peas and beans, as well as in other independent bacteria. In contrast to these mild conditions, industrial synthesis of ammonia requires high temperatures and pressures with iron oxide catalysts, and even then yields only 15% to 20% conversion of the nitrogen to ammonia. Intensive efforts to determine the bacterial mechanism and to improve the efficiency of the industrial process have so far been only moderately successful the goal of approaching enzymatic efficiency on an industrial scale is still only a goal. 

Perhaps the most common use of inhibitors is as preservatives for the food and cosmetics industry on labels they are often called antioxidants, i.e. they prevent the oxidation of certain substances in the food or cosmetic, keeping it fresh for longer. For example, sulfur dioxide preserves dried fruit, peas and beans. 

However, not all conditions that meet the technical definition of di.sease%re detrimental to plants. Nodules on the roots of peas and beans are caused by bacteria, and they do interrupt some of the normal plant functions, so they are a disease. Their net effect, however, is beneficial because these bacteria take nitrogen from the air and convert it into a form that plants can use. Similarly, the roots of almost all plants are infected with mycorrhizal fungi. Although they sap some food from plants, these beneficial fungi help their host plants garner nutrients from the soil by increasing the effective surface area of the root system. 

If you expect a virus problem, you may able to plant a virus-resistant cultivar. For example, many peas and beans have been rred for resistance to bean mosaic, and breeder have developed tomatoes that resist tobacco mosaic virus. In some cases, a cultivar may be susceptible to a virus, but not prone to getting It because it is resistant to insects that transmit the virus. Such is the case with Royalty purple raspberry, which, though prone to mosaic, is resistant to aphids that spread the disease. 

Apply compost or manure to those crops that need it most. Some crops prefer to feast on the leftovers of nutrients applied the previous year. This list includes members of the cabbage family, solanaceous plants such as tomatoes and potatoes, most root crops, and leafy crops like spinach and lettuce. Other crops, including squash family members, corn, and other grains, and legumes such as peas and beans prefer a fresh application of compost or manure each year. 

Garlic loves Roses, Raspberries and stonefruit, and vice versa. Chives like Carrots, Roses and Apple trees, but not Peas and Beans. 

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