Fabales bean or pea family

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Fabalesbean or pea family

• Family, Fabaceae
• Old name, Leguminosae
• 3 subfamilies

Mimosaceae
Fabaceae
Caesalpiniaceae
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What is a legume?

• Ca. 18,000 known species
• Dicots
• Distinctive flowers and pods
• Seeds rich in oil (up to ca. 50) and protein
  (e.g., 15-50)
• Flowers are bilaterally symmetrical

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Legume examples

• Foods
• peas
• peanuts
• soybeans
• kidney pinto beans
• green beans
• fava beans
• lima beans
• chick-peas (Garbanzo beans)
• black-eyed peas
• lentils

• Forage
• alfalfa
• red clover
• white clover
• sweet clovers
• vetches
• cowpeas

Trees mesquite locust (honey black) mimosa
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Agroforestry

• Leguminous trees are important agroforestry
  species.
• left, Albizzia alba maintains its green growth
  through the dry season in Burkina faso, providing
  fodder for livestock the residues in the
  foreground are of millet which is grown during
  the rainy season.
• right Leucaena leucocephala in the Philippines
  these trees, less than 2 years old, will be cut
  to provide firewood.

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Legumes The Nitrogen Specialists

• Free nitrogen gas (N2) lots of energy yields
  ammonia (NH3)
• Catalyzed by the enzyme, nitrogenase, produced by
  bacteria in root nodules
• NH3 attached to amino acids, to yield high-N
  amino acids, proteins, plants

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Nitrogen fixation
Nodules on white lupins

• N-fixing bacteria (e.g., Rhizobium species)
  infect roots of legumes induce formation of
  specialized nodules
• Process relieves legumes of dependence on
  available forms of soil nitrogen
• Ammonium, nitrate
• Correlates with high protein
• 17-31

Nodules on white clover growing in a test tube.
Nodules are about 1 mm wide. The red color is due
to leghaemoglobin.
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Nitrogen fertilizer

• Energy intensive, from industrial process
• With increasing energy costs, movement to grow
  more legumes

"Yard Long Beans" are growing on raised beds next
to paddy rice in a traditional Sorjun farming
system in Indonesia
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Soybean

• poor mans meat
• cooked to inactivate trypsin inhibitor
• Far East
• Liquid drinks, sauces
• Powder
• Curd, cheese
• Immature plants (Sprouts)
• West
• Oil
• Meal
• Non-food uses
• Ink
• Cosmetics
• Fabric
• Biodiesel fuel

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Soy sauce

• Fermenting soybeans in brine

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Soy milk

• raw soy beans soaked overnight then drained.
• beans pulverized as boiling water poured over
  them.
• resultant mash will have the consistency of
  mashed potatoes.
• mash is ladled into boiling water, like
  dumplings, and allowed to boil gently for about
  10 minutes.
• CRUCIAL STEP certain enzyme in the bean is
  broken down during this time. If the enzyme is
  not destroyed, the Soy protein will not be
  humanly digestible.
• resulting slurry is filtered. The liquid is Soy
  Milk, and the pulp is called Okara.
• Okara is good for mixing with flour to make
  bread, feeding to thepigs, or fertilizer.

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Tofu soy curd

• Boil soymilk for 5 to 10 minutes. Cool down to
  about 170 to 180 degree F.
• Prepare coagulant
• Calcium sulfate or magnesium chloride
• Pour the prepared coagulant solution slowly into
  the soymilk while gently stirring the soymilk.
• Transfer coagulated dispersion into a mold lined
  with cheesecloth.
• Store in cold water, change soaking water daily.

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Tempeh Fermented soybean cake

• Favorite food and staple source of protein in
  Indonesia for 100s of years.
• Firm texture and a nutty mushroom flavor.
• De-hulled soybeans are soaked overnight, cooked
  for about 30 min.
• Fermented with tempeh starter.
• Rhizopus mold binds the soybeans into a compact
  white cake
• produces natural antibiotic agents
• 36 to 48 hours incubation at about 30C.

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Misomixture of soybeans, salt and rice,
fermented by fungi

• Addition of different ingredients and variations
  in length of aging produce. different types of
  miso that vary greatly in flavor, texture, color
  and aroma.

• Household art in Asian countries, comparable to
  the American practice of canning foods.
• In Japan, different types of miso are prepared
  and evaluated much the way Westerners judge fine
  wines and cheeses.

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Soy phytoestrogens

• Lower cholesterol levels, especially LDL
• Lower blood pressure
• Reduce risk of breast and prostate cancer
• Reduce symptoms of menopause risks of
  osteoporosis

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Common bean

• Phaseolus vulgaris - kidney, navy, pinto, black,
  green, string, wax, snap, among others 2nd most
  important after soybeans.
• Origin - Central and South America about 3000
  y.b.p. Historically grown with corn, wild plants
  are vines and corn was used as a prop for vines.
  Nitrogen fixation helped corn.

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Peanut (Arachis hypogaea)

• Originated in Peru gt 15,000 varieties
• Flowers above ground, after pollination the
  flower stalk pushes the fruit into the soil,
  fruit matures underground into a pod. Seed has
  two large cotyledons.
• Seed contains 45-50 oil, 25-35 protein.
• 50 of U.S. crop used for peanut butter.
• Promoted by George Washington Carver to
  reinvigorate southern agriculture after the Civil
  war.

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George Washington Carver
-Agricultural chemist -College professor -Revoluti
onized Southern Agriculture -crop rotation
methods -agricultural products -Philanthropis
t Role model
http//inventors.about.com/library/weekly/aa041897
.htm
http//www.nps.gov/gwca/expanded/main.htm
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Lima beans

• Phaseolus lunatus - close relative of common
  bean, used mainly in dry form.
• Origin in Central America 7-10,000 y.b.p.
• Some cultivars contain cyanogenic compounds ----gt
  cyanide.

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Vicia faba

• annual grain legume originating in the Near East
• seed types
• Large broad bean or Windsor bean
• Medium horse bean
• Small faba bean or tick bean
• grain for animal feed
• forage crop or as a green manure
• Faba nuts

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Maize and beans
Java, Indonesia

• Traditional staples in Central and South America
• Nutritionally complementary
• Beans rich in amino acids deficient in corn and
  vitamin niacin
• Corn rich in amino acids deficient in beans
• Ecologically complementary
• Poly-cropping
• Crop rotations
• Well adapted to low inputs

Burkina Faso
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Essential amino acids

• isoleucine
• leucine
• tryptophan
• lysine
• methionine
• phenyalanine
• threonine
• valine
• histidine

• Does not reflect importance
• Not manufactured by body
• Must be consumed in diet

Red low in grain, high in beans Green high in
grain, low in beans
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Grazing Management

• Most plant species sown for pastures belong to
  one of 2 plant groups
• Grasses
• Legumes
• Advantages of mixtures
• soil enrichment
• balanced diet for livestock

• Alfalfas
• Clover
• Lespedezas
• Sweet clover
• Birds foot trefoil

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• Cover crop
• Suppresses weed growth
• Reduces erosion
• Green manure
• Plowed under instead of harvested
• Enhance soil fertility

Above Red clover growing amongst corn stubble,
in early June. The clover was under-sown into the
corn crop the previous year (below).
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Wildlife habitat

• Provide essential cover for different life-
  stages of wildlife.
• Partridge pea and lespedeza, are an important
  food source for upland birds.
• Lupine is the primary food for the Karner Blue
  butterflies in the Oak Openings region, and both
  are endangered.