Abstract
Grain legumes are consumed in a variety of ways such as boiled whole grains, cooked dal (split grain), powdered and sprouted and in a wide range of snacks. These are extensively used in Asia, Europe and America for gluten-free products, ready-to-eat baked goods, mixes, soups, sauces and other foods along with cereals as one of the ingredients. Nevertheless, major proportion of grain legumes is mostly consumed as natural food products in form of whole grains or dehulled or split grains. Hence, size and shape of seeds, seed coat appearance and its colour, cotyledon colour and grain uniformity are important for trade and commerce. Of late, increasing consumer preferences for healthy and nutritious food have led to greater opportunities for processing, value addition and development of healthy by-products. However, to develop attractive processed foods as well as by-products from grain legumes, their pre- and postharvest management plays an important role. These involve a series of operations which need proper care and maintenance of crop, mechanised production, harvesting and processing and proper storage and disposal of the crop. In recent years technological advancements in processing and value addition provide healthy and nutritious pulse food to the human beings. This chapter describes the food value of grain legumes and their pre- and postharvest management for value addition in enhancing physical and nutritional quality of pulses.
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Pratap, A., Mehandi, S., Pandey, V.R., Malviya, N., Katiyar, P.K. (2016). Pre- and Post-harvest Management of Physical and Nutritional Quality of Pulses. In: Singh, U., Praharaj, C., Singh, S., Singh, N. (eds) Biofortification of Food Crops. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2716-8_31
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