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Legumes belong to the family Leguminosae. In the tropics, they are the next important food crop after cereals (37). They are sources of low-cost dietary vegetable proteins and minerals when compared with animal products such as meat, fish and egg (8). Indigenous legumes therefore are an important source of affordable alternative protein to poor resource people in many tropical countries (23) especially in Africa and Asia where they are predominantly consumed. In the developing countries, research attention is being paid to better utilization of legumes in addressing protein malnutrition and food security issues.