Nutrients Analysis Of Important Food Legumes: Background, Methodology And Experimentation. This item is unavailable.Nutrients Analysis Of Important Food Legumes: Background, Methodology And Experimentation

Malnutrition is currently wide spread in many areas of the world. The most serious nutritional problem is protein calorie malnutrition (PEM) especially among children in the developing countries. The lower income group of the population is particularly vulnerable, because of its low purchasing power and because the conventional sources of protein like meat and milk etc; are usually costly and thus beyond the purchasing power of this group. Attention, therefore, must be focused on the cheap, but nutritious plant protein sources. In present study proximate, mineral composition, amino acid profile of various legumes were studied in order to assess their role in human nutrition. It was found that legumes contained appreciable amount of protein but was deficient in sulphur containing amino acids (methionine and cystine) and tryptophan. From the results it was concluded that supplementation of legumes may improve the nutritional value of cereal based diet.

Dr. Amjad Iqbal has obtained his Masters in Food Science and Technology from University of Ghent and Katholic University of Belgium in 2005. He then moved to UK and did his PhD and Post-Doc from The University of Edinburgh 2006-2010. He is currently working for Scottish Government and have published articles in peer reviewed journals.