Food and feed from legumes and oilseeds

The need for increased consumption of pulses. Molecular approaches to improving the nutritional and functional properties of oilseeds, grains and legumes. African yam bean. Horse bean and moth bean. Lima bean. Winged bean. Chick pea, Escumite bean and other local Mexican legumes. Wild Mexican legumes with a potential for nutritional use. Melon seeds, oil and meal. Fluted pumpkin seed, oil and meal. Gourd seeds, oil and meal. Oil bean. Salseed, oil and mead. Safflower seed, oil and meal. Sunflower seed, oil and meal. Soybean, oil and meal. Peanut, oil and meal. Rice bean. Velvet bean. Mung, hyacinth and faba beans. Jack bean. Common bean. Cowpea. Lentil and chickpea. Pigeon pea. Bengal, black, green and red gram. African breadfruit and Polynesian breadfruit. Rubber seed, oil and meal. Babassu seed, oil and meal. Babassu seed, oil and meal. Castor seed, oil and meal. Lupine seed, oil and meal. Coconut kernel, oil and meal. Palm nuts, oil and meal. Almond, walnut, macademia and other minor nuts. Rapeseed (canola), oil and meal. Flax seed, oil and meal.