| Summary: | In India, pulses have been cultivated for millennia and served as an essential part of diet owing to its nutritional quality in terms of protein content. Apart from protein, there are several other nutrients that emphasize the utilization of pulses in terms of food. Due to its ready availability and lower cost, pulses are employed for several applications in traditional as well as modern diet. Traditionally, the pulses are utilized for food application which mainly include the processes such as soaking, germination and fermentation which not only improve palatability but also known to reduce anti-nutritional factors and improve digestibility. The modern processing of pulses mainly focused on the conversion of it into a range of products which facilitates their applicability as food as well as a system for management of chronic non-contagious diseases like celiac disease, diabetes, cancer, etc. This study aims to describe the aspects of pulse grains for healthy foods that can further tackle protein energy malnutrition and management of aforementioned diseases.
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