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Pulse Processing and Utilization of Pulse Ingredients in Foods

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Health Benefits of Pulses

Abstract

Pulses are a good source of protein and dietary fiber and are rich in vitamins and minerals. Inclusion of pulses in the diet has been shown to be an effective dietary strategy for reducing risk factors for cardiovascular disease and diabetes. Although cooked pulses are consumed in many regions of the world, factors including their long cooking times, the presence of anti-nutritional compounds, and the flatulence associated with their consumption have limited their use but these factors can be minimized through processing. A number of different processing techniques can be applied to pulses including dehulling, splitting, canning, fermentation, germination, roasting, puffing, extrusion, micronization, flour milling, and fractionation. The diverse composition and functionality of processed pulses, pulse flours and pulse fractions provide valuable ingredients for food manufacturers.

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Authors and Affiliations

  1. LM FoodTech Solutions, Winnipeg, MB, Canada

    Linda Malcolmson

  2. Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, AB, Canada

    Jeeyup (Jay) Han

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  2. Jeeyup (Jay) Han
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  1. Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA

    Wendy J. Dahl

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Malcolmson, L., Han, J.(. (2019). Pulse Processing and Utilization of Pulse Ingredients in Foods. In: Dahl, W. (eds) Health Benefits of Pulses. Springer, Cham. https://doi.org/10.1007/978-3-030-12763-3_9

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