As part of the International 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 If you have any unpublished data on the composition of pulses or their products, we would be extremely happy to include them into our database, especially if they contain vitamins, but we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, (Fernanda[dot]Grande[at]fao[dot]org) who is coordinating this project.
That’s from Ruth Charrondiere, INFOODS coordinator at FAO. There’s more information on the IYP website. Seems like a worthwhile endeavour, please give (data) generously. Oh, and if you want to meet Ruth and her colleagues, and learn more about food composition tables in general, check this out.
LATER: Wondering what to do with all that data? Here’s a thought…