Pulses for health and their varied ways of processing and consumption in India - A review
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001317 |
| _version_ | 1811201706017423360 |
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| author | Sindumathi Gurusamy C.S. Vidhya Bhosale Yuvraj Khasherao Akalya Shanmugam |
| author_facet | Sindumathi Gurusamy C.S. Vidhya Bhosale Yuvraj Khasherao Akalya Shanmugam |
| author_sort | Sindumathi Gurusamy |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T02:26:17Z |
| format | Article |
| id | doaj.art-0c8ad28d88b14204a3d9d846fa4a9140 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-12T02:26:17Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-0c8ad28d88b14204a3d9d846fa4a91402022-12-22T03:51:57ZengElsevierApplied Food Research2772-50222022-12-0122100171Pulses for health and their varied ways of processing and consumption in India - A reviewSindumathi Gurusamy0C.S. Vidhya1Bhosale Yuvraj Khasherao2Akalya Shanmugam3Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, IndiaDepartment of Primary Processing Storage and Handling, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, IndiaDeptartment of Food Technology & Nutrition, Lovely Professional University, Punjab IndiaFood Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2772502222001317PulsesNutritional compositionHealthTraditional and modernprocessingRegular diet |
| spellingShingle | Sindumathi Gurusamy C.S. Vidhya Bhosale Yuvraj Khasherao Akalya Shanmugam Pulses for health and their varied ways of processing and consumption in India - A review Applied Food Research Pulses Nutritional composition Health Traditional and modernprocessing Regular diet |
| title | Pulses for health and their varied ways of processing and consumption in India - A review |
| title_full | Pulses for health and their varied ways of processing and consumption in India - A review |
| title_fullStr | Pulses for health and their varied ways of processing and consumption in India - A review |
| title_full_unstemmed | Pulses for health and their varied ways of processing and consumption in India - A review |
| title_short | Pulses for health and their varied ways of processing and consumption in India - A review |
| title_sort | pulses for health and their varied ways of processing and consumption in india a review |
| topic | Pulses Nutritional composition Health Traditional and modernprocessing Regular diet |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001317 |
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