Pulses: A Potential Source of Valuable Protein for Human Diet

*Saima Parveen, Amina Jamil, Imran Pasha and Farah Ahmad*

## **Abstract**

Nutritional profile of pulses has significant importance in human diet with respect to protein and mineral quality and bioavailability. Protein energy malnutrition is widespread throughout the world especially among the developing countries. Pulses being rich in macronutrients such as protein from 20 to 26% and low in calories are most suitable for product development for target-oriented population. During last decade, the demand for pulse-based products with high protein and fiber, low glycemic index, and gluten free with more antioxidant showed increasing trend by the consumers. Drift of end-use application of pulses generated interest for research in all disciplines such as breeding, agronomy, food, and nutrition, etc. A great share of plant protein in human diet may be a critical step for reducing dependence on animal origin protein source. This chapter will review contribution or choice of plant-based protein from legumes or pulses with good-quality protein based on amino acid composition. Additionally, this overview can give insight into the development of new product with balanced nutritional quality and high protein contents as a potential protein supply for malnourished population.

**Keywords:** malnutrition, pulse proteins, amino acid, bioavailability, digestibility, value addition

## **1. Introduction**

Pulses are dry seeds of legume family grown in pods in varying shape and size. These are member of the *Leguminosae*, family *Phaseoleae*, subfamily *Papilionoideae* [1]. Chronological, archeological evidences showed that legumes and pulses were domesticated and originated from America [2]. Now consumed in every part of this globe especially by people in the developing countries as well as developed countries [3, 4]. In some areas such as Mexico, south and central American, and African countries, these are being consumed as staple foods where per capita intake may extend up to 40 kg per year [5].

Oilseeds are excluded from this category, which are solely grown or harvested for oil extraction purpose. A variety of pulses are grown with various shapes and size throughout the world. Most commonly consumed pulses include chickpea (*Cicer arietinum*), field peas (*Pisum sativum*), lentils (*Lens culinaris*), mung bean (*Phaseolus mungo*), dry broad bean (*Vicia faba*), moth beans (*Phaseolus aconitifolius*), lupins (*Lupinus albus*) etc. In addition, there are a large number of minor pulses that are grown and consumed in different parts of the world [6, 7].

Pulses are most commonly consumed food in the Asian countries as a culinary staple since ancient times. However, its cultivation is not as increased as other staple crops such as wheat, corn, barley, etc., and mass production of pulses is restricted in underdeveloped countries where per capita consumption is increased up to 125–140 kcal as compared with western world such as the United States where per capita consumption is minimal, i.e., only up to 27 kcal [8].

Plant-based protein could be the best substitute for animal-based protein to overcome protein energy malnutrition. Legumes are considered as a good source of protein having 12–40% protein on an average. Although 60% share of global protein consumption is occupied by plant-based protein, and remaining 40% is fulfilled by animal-based proteins [8], however, pulse consumption has been increased to certain regions of the world. Currently there is a great concern for the sustainable, clean label product, pulses and legumes are best suited as these are environmentfriendly with no carbon footprints or CO2 emission. Ultimately substituting animal-based protein with plant-based protein would be beneficial from both environment and consumers' health perspective. Similarly the consumers' demand for plant-based protein can be met by advanced research and innovative processing technique with efficient availability of good-quality protein providing key amino acids that play a vital role in the development, reproduction, and support of the human body. Pulses in combination with cereals provide one of the best solutions to protein energy malnutrition being complementary to each other having lysine and methionine, respectively [11], and combination of both cereals and pulses is complimentary for product development with balanced nutritional quality and high protein contents. These products can be claimed as a source of potential protein supply for malnourished population.

This chapter covers the importance of nutrients of pulses (legume grains) especially protein and their importance and strategies for industrial application and processing industry for developing target-oriented protein-enriched products.
