Legumes/ Pulses

Legumes are the edible seeds, parts of leguminous plants which are used as food. The edible part of the leguminous plant i.e. the legume is divided into two groups which are;

1. Pulses. 

2. Oil seed.

      The dry edible seed of cultivated legumes is referred to as pulses such as Beans, peas, lentils while oil seeds are the legumes basically used for their oil content which can be extracted by processing or by solvent extraction. Examples are   Groundnuts, soya beans and cottonseeds.

       The main source of protein is found in legumes which is the major source of protein for the vegetarians. It supplies the body with vitamins and mineral element. It should be well cooked to remove anti-nutritional factor present before consumption.

FACTORS TO CONSIDER WHEN PURCHASING LEGUMES.

1. It must be fresh
2. It should be free from insect attack.
3. It should be free from moulds which is as a result of improper drying.

    TYPES OF BEANS.

1. Lima beans.

2. Soya beans

3. Green peas

4. Lentils

     METHOD OF COOKING LEGUMES.

1.  Boiling; beans and groundnut.

2. Roasting; groundnut

3. Steaming; beans pudding

4. Stewing; Groundnut Stew and Beans Stew

5. Frying; Akara.

   DISHES MADE FROM LEGUMES.

1. BEANS;

  Ekuru

  Ofuloju

  Igbalo/Jogi

  Moi-Moi.

 EVALUATION; State the nutritive value of legumes.

ASSIGNMENT; Draw and label the structure of a typical legume.