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PROCESSING AND GRAIN QUALITY TO MEET MARKET DEMANDS

机译：加工和粮食质量以满足市场需求

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摘要

Considerable resources have been directed towards improving the nutritional quality of cool season food legumes with respect to protein content and amino acid pattern and to reducing the content of antinutritional factors such as trypsin inhibitors and haemaglutinins. Less attention has been paid to the processing and grain quality factors that affect the utilisation of these legumes. Two important market considerations are the dhal vield and consumer acceptance of the product. These are influenced by the size, shape, colour and, chemical composition of the grain, by storage conditions and any pre-treatment before use. The cooking time, texture, water absorption and dispersibility of solids are determinants of quality of these legumes as food. Underadverse storage conditions, the legumes can develop hard-to-cook defects, depending on genotype and cultural practices. Nutritional quality needs to be considered in terms of protein digestibility, antinutritional factors, availability of carbohydratesand content of essential micronutrients such as vitamin A, iron, copper and zinc. Available technologies such as roasting, steaming, germination, fermentation, and extrusion cooking, and protein isolation/concentration play a role in deterrnining the product quality. These topics are reviewed and future research needs are suggested in the paper.
机译：相当大的资源旨在改善蛋白质含量和氨基酸图案的凉爽季节食物豆类的营养质量，并降低胰蛋白酶抑制剂和血清醛苷的抗抑制因子的含量。对影响这些豆类的利用的加工和谷物质量因素进行了不太关注。两个重要的市场考虑因素是DHAL VIEL和消费者接受产品。这些受谷物的尺寸，形状，颜色和化学成分，通过储存条件和使用前任何预处理的影响。固体的烹饪时间，质地，吸水和分散性是这些豆类作为食物的质量的决定因素。在储存条件下，豆类可以根据基因型和文化实践发展难以烹饪的缺陷。在蛋白质消化率，抗抑制因素，碳水化合物和必需微量营养素的含量的可用性如维生素A，铁，铜和锌等方面，需要考虑营养质量。可用技术，如烘焙，蒸发，发酵，发酵和挤出烹饪，以及蛋白质分离/浓度在衡量产品质量方面发挥作用。这些主题正在审查，并在论文中提出了未来的研究需求。

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