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.