Bean recipes: best food choice for the adventurous cook

A growing trend of malnutrition is currently a major public health
concern in both lower and higher socio-economic levels. While
malnutrition is popularly understood as undernutrition, it is also
manifested as overnutrition. Malnutrition has shown to be an important
concern in women, children, and the elderly in Uganda. Nutrition-specific
interventions have been proven to effectively manage malnutrition among
the populations. Appropriate measures include providing balanced
nutrients through standard recipes among others. Improving the awareness
of nutritious meal preparations and establishing long-term habits of
balancing recipes could have a positive effect on malnutrition, potentially
increasing a consumer's potential to meet nutritional requirements. Many
parts of Uganda, and among age categories, have access to a surplus of
nutritious beans. Beans are rich sources of vital nutrients which include high
protein (18– 30%) and soluble fibre important for improving bowel
movement of food and control of diabetes. Besides, they provide iron, zinc,
folic acid, magnesium, manganese and B-vitamins. So often however, beans
are consumed in a single form by almost every individual, especially at
household level. When this consumption habit is combined with limited
forms of preparation, quantities consumed seldom meet nutritional
requirements.
This bean recipe book is a collective research effort to add value to beans
through simple preparation methods. It is a collection of recipes
prepared in forms of sauces, snacks, bakery products, salads and soups. The
recipes herein can be prepared basically by anyone, and are suitable for all
individuals who utilize beans especially to derive nutritional benefits from
them.