Processing and Utilization of Dry Beans and Pulses in Africa.

Abstract

A wide range of dry beans and other pulses are produced and consumed in Africa. In most African countries pulses are referred to as “poor man's meat.” These legume crops are grown for subsistence and consumed by most families in Africa almost on a daily basis. In recent years, many gains have been made for example with iron bio-fortification, fast cooking beans varieties, improvements in processing technologies and new products such as bean pastas, bean-based burgers as well as mince that are now commercially available on the global market. This chapter presents the various cooking and processing methods that have been used for common beans and pulses in African communities. The application of food science and technology principles to legume processing is discussed. Current issues such as bio-fortification and climate-smart agricultural crops as they pertain to beans are also discussed including future research needs of the sector.