Pulses

Pulses are a category of crops that belong to the legume family.
They are plants that produce seeds in

pods, and these seeds are harvested and consumed as food. Pulses are an excellent source of protein,
fiber, vitamins, and minerals. They are a staple food in many cultures around the world and play a
crucial role in global nutrition.
Pulses are valued for their nutritional benefits, including being a good source of plant-based protein,
fiber, vitamins (such as folate), and minerals (such as iron and potassium). They are also known for their
role in sustainable agriculture, as they have the ability to fix nitrogen in the soil, enhancing soil fertility.
Composition and nutritive value :

The composition and nutritive value of pulses can vary somewhat between different types of pulses, but
here is a general overview:
**1. Macronutrients:**
- **Protein:** Pulses are an excellent source of plant-based protein. They typically contain 20-25%
protein by weight, making them a significant protein source, especially for individuals following
vegetarian or vegan diets.
- **Carbohydrates:** Pulses are rich in complex carbohydrates, including dietary fiber and starch. The
fiber content helps with digestion and can contribute to satiety.
- **Fats:** Pulses are low in fat, and the fats they contain are primarily unsaturated fats, including
omega-3 and omega-6 fatty acids. They are generally low in saturated fats.
**2. Micronutrients:**
- **Vitamins:** Pulses provide various vitamins, including B-vitamins such as folate (important for cell
division and development) and other vitamins like vitamin K and vitamin A.
- **Minerals:** Pulses are rich in minerals like iron (important for oxygen transport in the blood),
potassium (essential for heart health), magnesium, zinc, and phosphorus.
**3. Fiber:**
- Pulses are an excellent source of dietary fiber, including both soluble and insoluble fiber. Fiber
contributes to digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
**4. Antioxidants:**
- Pulses contain antioxidants, including polyphenols, which have been associated with various health
benefits, including reducing inflammation and protecting against certain diseases.
**5. Low Glycemic Index:**
- Pulses generally have a low glycemic index, meaning they have a slower impact on blood sugar levels.
This can be beneficial for managing blood sugar levels and promoting sustained energy
**6. Health Benefits:**
- Regular consumption of pulses has been linked to several health benefits, including heart health,
weight management, and reducing the risk of chronic diseases such as diabetes and certain types of
cancer.
**7. Sustainable Agriculture:**
- Pulses play a role in sustainable agriculture due to their ability to fix nitrogen in the soil, enhancing soil
fertility and reducing the need for synthetic fertilizers.
It's important to note that the specific nutrient composition can vary among different types of pulses
(e.g., lentils, chickpeas, beans), so including a variety of pulses in your diet can provide a broader range
of nutrients. Additionally, cooking methods can influence the nutritional content, with some nutrients
being more bioavailable after cooking. For detailed nutritional information, it's advisable to refer to
specific food databases or nutrition labels.
Let's discuss the cooking quality, germination, and the effects on pulses:
**1. Cooking Quality:**
- **Texture:** The texture of pulses after cooking varies depending on the type of pulse and the cooking
method. Some pulses, like lentils and split peas, tend to break down and become mushy, while others,
like beans and chickpeas, can retain more of their shape. The cooking time also influences the
tenderness of pulses.
- **Flavor:** Cooking enhances the flavor of pulses, making them more palatable. Adding seasonings
and aromatics during the cooking process can further enhance their taste.
- **Nutrient Availability:** Cooking pulses makes their nutrients more bioavailable. While some
nutrients may be lost in the cooking water, the process generally improves digestibility and nutrient
absorption.
- **Cooking Methods:** Different cooking methods, such as boiling, simmering, pressure cooking, and
slow cooking, can influence the final texture and flavor of pulses. For example, pressure cooking is
known to significantly reduce cooking time for many pulses.
**2. Germination:**
- **Nutrient Changes:** Germination can lead to changes in the nutrient composition of pulses. The
process activates enzymes, resulting in increased levels of certain nutrients, such as vitamins and amino
acids. For example, the vitamin C content may increase during germination.
- **Digestibility:** Germination can enhance the digestibility of pulses. It reduces antinutrients, such as
phytic acid, which can inhibit the absorption of minerals, and it may also break down complex
carbohydrates into simpler forms.
- **Enzyme Activation:** Germination activates enzymes, including amylase and protease, which
contribute to the breakdown of starches and proteins into simpler forms that are easier for the body to
digest and utilize.
**3. Effects on Pulses:**
- **Nutritional Boost:** Germination can lead to an increase in certain nutrients, such as vitamin C, B-
vitamins, and enzymes. This makes sprouted pulses potentially more nutritious than their non-sprouted
counterparts.
- **Improved Digestibility:** The breakdown of antinutrients during germination can enhance the
bioavailability of minerals in pulses. This is particularly beneficial for improving the absorption of
minerals like iron and zinc.
- **Flavor and Texture:** Sprouted pulses have a different flavor profile compared to non-sprouted
ones. They are often described as having a fresher, milder taste. Additionally, the texture becomes
crunchy during germination.
It's essential to note that while germination has nutritional benefits, there are also food safety
considerations. Ensure that the conditions for germination are clean and sanitary to minimize the risk of
bacterial contamination. Additionally, be aware of any specific recommendations for the type of pulse
you are sprouting.

Pulses

Uploaded by

Copyright:

Available Formats

Pulses

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Pulses

Uploaded by

Copyright:

Available Formats

Pulses are a category of crops that belong to the legume family.

They are plants that produce seeds in

Composition and nutritive value :

5. Low Glycemic Index:

7. Sustainable Agriculture:

1. Cooking Quality:

3. Effects on Pulses:

You might also like