This chapter deals with the composition of common bean (Phaseolus vulgaris L.). It contains elements that can be used in a comparative approach as part of a safety assessment of foods and feeds derived from new varieties. Background is given on bean production worldwide, common bean processing for industrial canning and other uses for human and animal consumption, followed by appropriate varietal comparators and characteristics screened by breeders. Nutrients in common bean seed, as well as main anti‑nutrients, toxicants and other constituents, are then detailed. The final sections suggest key constituents for whole-grain analysis of new common bean varieties for food use and for feed use.

This chapter deals with the composition of rice (Oryza sativa). It contains elements that can be used in a comparative approach as part of a safety assessment of foods and feeds derived from new varieties. Background is given on rice industry terminology, cultivated species, production and consumption worldwide, processing from paddy rice to brown, milled or parboiled rice products for human consumption, and feed use of by-products. Appropriate varietal comparators and characteristics screened by rice breeders are presented. Nutrients in paddy rice, brown rice, milling fractions, whole plant and straw, as well as main anti-nutrients, toxicants and putative allergens are then detailed. The final sections suggest key constituents for analysis in rice matrices of new varieties, for food use and for feed use.

This chapter deals with the composition of cowpea (Vigna unguiculata). It contains elements that can be used in a comparative approach as part of a safety assessment of foods and feeds derived from new varieties. Background is given on cowpea description, global production (predominantly in Africa and South America), uses for human and animal consumption, and processing into many products. Appropriate varietal comparators and characteristics screened by breeders are presented. Nutrients in whole grain, leaves and aerial parts of the cowpea plant, as well as main anti‑nutrients and other constituents, are then detailed. The final sections suggest key products and constituents for analysis of new cowpea varieties for food use and for feed use.

This chapter deals with the composition of apple fruit (Malus × domestica). It contains elements that can be used in a comparative approach as part of a safety assessment of foods and feeds derived from new varieties. Background is given on apple production worldwide, main cultivars, apple uses and processing for human consumption, and feed use of by-products. Appropriate varietal comparators and characteristics screened by breeders are presented. Nutrients in apple fruits, juice and pomace, chemical composition during storage, as well as main allergens, toxicants and other metabolites are then detailed. The final sections suggest key products and constituents for analysis of new apple cultivars for food use and for feed use.