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Processing of Pulses

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Agro-Processing and Food Engineering

Abstract

Pulses or grain legumes are dry edible seed with the pod. Pulses contain essential micronutrients, complex carbohydrates, and dietary fiber and are commonly referred as poor man’s meat because of the rich source of protein at low cost. This chapter discusses the nutrient potential of pulses and the various unit operations involved in processing. The chapter summarizes the major factors that can affect the milling efficiency, and also the effect of milling on the composition, functional properties, cooking quality, etc. of pulses. Case studies of important pulses like chickpea, pigeon pea, and black gram are also explained with process flow diagrams. The estimation of milling efficiency in terms of dehulling index (DI), dehulling efficiency (DE), split yield, and percentage of brokens is worked out using examples. The quality characteristics and functional properties of pulses are also discussed.

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Author information

Authors and Affiliations

  1. Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, India

    Chandrakala Ravichandran

  2. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India

    Ashutosh Upadhyay

Authors
  1. Chandrakala Ravichandran
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  2. Ashutosh Upadhyay
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Correspondence to Ashutosh Upadhyay .

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Editors and Affiliations

  1. National Institute of Technology (NIT), (An Institute of National Importance), Agartala, Tripura, India

    Harish Kumar Sharma

  2. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat, India

    Navneet Kumar

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Ravichandran, C., Upadhyay, A. (2022). Processing of Pulses. In: Sharma, H.K., Kumar, N. (eds) Agro-Processing and Food Engineering. Springer, Singapore. https://doi.org/10.1007/978-981-16-7289-7_11

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