About this item
Highlights
- LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients.
- About the Author: Jasim Ahmed is a Research Scientist at the Kuwait Institute for Scientific Research, Safat, Kuwait.
- 448 Pages
- Technology, Food Science
Description
About the Book
"important legume grain crops, which are grown in over 50 countries and consumed widely throughout the world. According to the FAO, the world production of lentils was 5.73 million metric tons (MT) in 2019, which represented an increase of nearly 125% as compared to 2.57 million MT in 1990. During the same corresponding period, the area under lentils cultivation has increased by about 50%, which illustrates the increasing importance of this food legume. Lentils are produced in regions as diverse as Asia, North and South America, Africa, and Oceania. Canada, India, and Australia are the leading lentil producers, with Canada alone contributing 2.17 million MT or about 38% of the total world production. Canada, Australia, and Turkey are the leading lentils exporters, and accounting for about 75% of the total lentil exports. India and Bangladesh are found to be the largest consumers of red lentils. Lentils are positioned well to align with changing consumer trends towards meat alternatives, plant-based diets, as well as environment-friendly produced foods. Given heightened concerns the environmental impact of producing and consuming meat, consumers are minimizing meat consumption and shifting to non-meat foods produced in a sustainable manner. These changing trends are expected to continue, aided further by niche markets, gluten-free products and organic foods. In spite of the commercial, nutritional, and health significance of lentils, as described above, currently, there is no book available on lentils. Therefore, there is a need for a dedicated book on lentils breeding and production practices, postharvest handling, nutritional and health significance, processing technologies, processed products, lentil-based ingredients/isolates, and physical, chemical, microstructural and sensory assessments of raw and processed lentils"--Book Synopsis
LENTILSUnderstand the future of plant protein with this comprehensive overview
Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops.
Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject.
The reader can also find:
- Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment
- Innovative three-part structure to facilitate reader navigation
- Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies
The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.
From the Back Cover
Understand the future of plant protein with this comprehensive overview
Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops.
Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject.
The reader can also find:
- Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment
- Innovative three-part structure to facilitate reader navigation
- Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies
The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.
About the Author
Jasim Ahmed is a Research Scientist at the Kuwait Institute for Scientific Research, Safat, Kuwait.
Muhammad Siddiq is a Food Science Consultant in Windsor, Ontario, Canada.
Mark A. Uebersax is an Emeritus Professor in the Department of Food Science and Human Nutrition, Michigan State University, Michigan, USA.