LEGUMES

Legumes as a source of proteins, fibres, carotenoids and phytosterols

The world production of beans accounted in 2014 well over 20 MT (26 MT dry beans, 21 MT green beans) of which 0.7 and 0.8 MT respectively produced in EU. The gross production value estimated in 13.7 and 8.8 billion USD respectively for dry and green beans, worldwide. Regarding peas production, 11 MT for dry peas and 17 MT for green peas were produced worldwide in 201412 of which respectively 3.4 MT and 1.1 MT were produced in EU. The gross production value estimated in 3.6 and 13.2 billion USD respectively for dry and green beans, worldwide.

 

Beans and peas industrial processing by-products generally consist of non-conforming peas, skins and plant parts, especially pods still present after the field harvest. Preliminary data from Conserves France (CONS) estimated the amount of processing residues in 12-14% of the raw material processed. The amount of processing losses from peas and beans in all Europe was quantified in 139,000 and 51,000 T. per year. The general composition of peas byproducts was also determined in 80.4% water, 5.6% protein, 0.5% fat, 10.8% carbohydrates, 0.70% minerals.

 

Carotenoids and phytosterol contents in peas, beans and chickpea are respectively about 35-135 mg/100g and 1.4 - 2.4 mg/100g of fresh weight.

Legumes