Utilization of cool-season food legumes in Ethiopia [Pisum sativum, Lens culinaris, Cicer arietinum, Lathyrus sativus, Vicia faba]
1995
Yetneberk, S. (Institute of Agricultural Research, Addis Abeba (Ethiopia)) | Wondimu, A. (Ethiopian Nutrition Inst., Addis Abeba (Ethiopia))
A study of composite flour from cereal and food legumes indicated that a 20 legume content in the mixture produced good products. Mixtures of malt barley and chickpea, with high nutritional values, are used as weaning and supplementary foods. Grain legumes are processed by dehulling and cooking. Dehulling with a mini-dehuller reduced milling loss due to broken seeds or scouring and gave uniform splits. Cooking time of improved cultivars grown in different locations ranged from 11 to 75 minutes after 16 hours of soaking. Some of the factors affecting cookability of food legumes are grain size and lignification between the cell wall and the middle lamella. The time required for cooking is affected by the mineral composition of the soil. By-products of food legumes are used for animal feed or burned for fuel
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