1. Current aspects on legumes as a food constituent in Latin America with special emphasis on lupines: Introduction

   • H-D. Cremer

   EditorialNotes Pages: 95 - 100

2. Research needs to up-grade the nutritional quality of common beans (Phaseolus vulgaris)

   • Ricardo Bressani

   OriginalPaper Pages: 101 - 110

3. Effect on man's serum lipids of a faba-bean protein concentrate

   • Flaminio Fidanza
   • Franco Contaldo

   OriginalPaper Pages: 111 - 115

4. Composition and protein quality of winged bean (Psophocarpus tetragonolobus)

   • Rainer Gross

   OriginalPaper Pages: 117 - 124

5. Edible oil and protein concentrate fromLupinus mutabilis

   • Thomas Hatzold
   • Ibrahim Elmadfa
   • Rainer Gross

   OriginalPaper Pages: 125 - 132

6. The protein quality of lupins (Lupinus mutabilis) alone and in combination with other protein sources

   • H. Schoeneberger
   • R. Gross
   • I. Elmadfa

   OriginalPaper Pages: 133 - 143

7. Properties of lupine proteins relevant to their nutritional performance

   • Paolo Cerletti
   • Marcello Duranti
   • Patrizia Restani

   OriginalPaper Pages: 145 - 154

8. The development and acceptability of lupine (Lupinus mutabilis) products

   • Ursula Gross
   • Rosio Godomar Galindo
   • Hans Schoeneberger

   OriginalPaper Pages: 155 - 164

9. Potential of winged bean pods and their products in Papua New Guinea

   • Alan Claydon

   OriginalPaper Pages: 167 - 177

10. The protein content of chickpea (Cicer arietinum L.) grown at different locations

    • U. Singh
    • J. Kumar
    • C. L. L. Gowda

    OriginalPaper Pages: 179 - 184

11. The influence of milling on the nutritive value of flour from cereal grains. 1. Rye

    • Birthe Pedersen
    • Bjørn O. Eggum

    OriginalPaper Pages: 185 - 196