Dear all,
As part of the year of pulses, we are working on a global database on the composition of pulses, starting with the collection of analytical data. We have found many scientific articles on pulses which we are compiling. As usual, most data are on proximates, minerals and amino acids. If you have any unpublished data on the composition of pulses or their products, we would be extremely happy to include them into our database, especially if they contain vitamins but we would be interested in any compositional data, or if they are on processing influence, fermentation, soaking etc
If you have any analytical compositional data to share please send the sources or the compiled data to Fernanda Grande [log in to unmask] who is coordinating this project.
Thanks in advance
Best wishes
Ruth
Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
FAO
Viale delle Terme di Caracalla
00153 Roma
Italy
Telephone: +39 06 570 56 134
Fax: +39 06 570 54593
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