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Pulses - Nutritive Value and Processing

Pulses and legumes provide important nutrients like protein, carbohydrates, vitamins, and minerals. They are deficient in some amino acids but can supplement proteins in cereals. Processing methods like soaking, germination, and fermentation can improve their nutritional value and digestibility. Germination increases vitamins and protein availability while reducing cooking time and flatulence. Fermentation enhances flavor and nutrients while inhibiting harmful microorganisms.

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Dr Annie Sheron
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778 views20 pages

Pulses - Nutritive Value and Processing

Pulses and legumes provide important nutrients like protein, carbohydrates, vitamins, and minerals. They are deficient in some amino acids but can supplement proteins in cereals. Processing methods like soaking, germination, and fermentation can improve their nutritional value and digestibility. Germination increases vitamins and protein availability while reducing cooking time and flatulence. Fermentation enhances flavor and nutrients while inhibiting harmful microorganisms.

Uploaded by

Dr Annie Sheron
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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PULSES &LEGUMES

NUTRITIVE VALUE OF PULSES


• Energy:340 kcal per 100 grams

• Proteins:20-25 %,globulins, albumins.Deficient in methionine and rich in lysine.Supplement


cereal protein.5:1 ratio.8:1- grains.
Essential aminoacids-isoleucine,leucine,phenylalanine,threonine and valine.

• Carbohydrates:55 -60% starch.Soluble sugars,fibre,and unavailable carbohydrates are


present.Oligosaccharides of raffinose family which produces flatulence in humans.
Fermentation,germination,cooking,soaking and autoclaving reduce.

• Lipids: 1.5%,polyunsaturated fatty acids. Cereals-essential fatty acids.Linoleic acid, linolenic


acid, oleic, stearic and palmitic acid.

• Minerals:Ca, Mg, Zn,Fe, K,P.80% P-Phytates.

• Vitamins :B-complex vitamins-thiamine, folic acid and pantothenic acid.


Lack vitamin A or C, germinated pulses- Vit C.
PROCESSING

• Milling or Decortication

• Soaking

• Germination

• Fermentation
Milling 0r decortication
Soaking

•Makes pulse tender and


hastens the process of
cooking

•Reduces phytic acid content


and oligosaccharides.
ADVANTAGES OF GERMINATION
• Nutritive value is improved:
• It modifies starch and improves its digestibility.
• The protein in pulse becomes more available to the body.
• Riboflavin, niacin, folic acid, choline and biotin content are increased.
• Iron absorption is increased as a result of germination.
• Vitamin –C content in pulses increases.
• It decreases cooking time.
• Dehusking is easier when grains are sprouted and dried.
• It decreases the mucus inducing property of legumes.
• Consumption of pulses usually causes some gas production in the large
intestine. Sprouting reduces this tendency.
• Germination improves taste and texture and without much cooking .
• Add variety to diet.
ADVANTAGES OF FERMENTATION
• It improves the flavor and texture of the product.
• Nutrients are increased like vitamin B and C.
• Fermented Products are easily digested.
• It decreases the pH and inhibits the harmful micro-
organisms.
• Certain harmful substances like trypsin inhibitors
and phytins are decreased during fermentation.
• Variety in the diet is increased.
 

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