Utilization of Legumes in the Tropics

Abstract

In order to address protein malnutrition and food security issues in developing countries, there is need to emphasize the utilization of legumes as a low-cost dietary vegetable protein source. This exactly what this paper is all about.

Legumes can be introduced into human diet in various forms. These include cooked beans, Bean soup, Bean cake and pudding, Soymilk, Soy cheese, Dawadawa, Vegetable oils, Boiled and roasted groundnut, Peanut butter, African Locust Bean, etc. The proteins of legumes are adequate in essential amino acid and they are also good sources of different minerals such as calcium and phosphorus.

It is hereby recommended that there is need to explore the processing of underutilized legumes, there is need for value addition through proper packaging, there is need for improved appropriate processing facilities, and there is need for improved product quality and safety, it is also recommended that Improved nutritional quality can be achieved by combining legumes with cereals Processing and Utilization.