Effect of processing including domestic cooking on nutritional quality of legumes

Abstract

Food legumes are divided broadly into two types, those in which energy is stored as lipid material-the leguminous oilseeds such as soya bean and groundnut and those in which energy is stored as starch-the pulses such as peas, beans and lentils. The cluster bean (Cyamopsis tetragonoloba (L.) 'raub.) is used for the extraction of guar gum and is unusual among the food legumes in that most of the energy is stored as a galactomannan. However, the mature seeds are not normally eaten as food by humans.