**6. Application of pulses in processing industry**

Pulses and legumes have been recognized as valuable since hundreds of years ago, as a low-cost source of high-quality protein products such as flour, concentrates, and isolates. However, the pulse flour application on an industrial scale is only limited to soybean proteins and to lesser extent pea protein products, owing to insufficient information regarding functional properties of other pulse flours. Being rich in protein, with essential amino acid composition along with dietary fiber and other micronutrients such as minerals, vitamins, and folates, pulses are best suited for the formulating and enrichment of food products [31].

Pulse flour as a whole or pulse flour fractions can be utilized in combination with staple cereals such as wheat, rice, barley, etc., to overcome the amino acid lysine deficiency, which is deficient in wheat (a most commonly consumed staple crop)


*Legumes Research - Volume 2*

**Table 1.**

*Amino acid composition of some common pulses.*

and methionine deficiency in pulses, making complimentary to each other to overcome essential amino acid dearth. Due to low cost and comparative functionality, pulse and pulse proteins find their way in numerous industrial processing applications in cereal-based foods as well as in dairy and meat replacers' food products having improved texture and finishing by increasing water absorption in dough and better.

Modification of protein through various methods of processing may reduce the protein denaturation and further value addition such as preparation of high-protein food supplements using defatted sesame seeds or flour, concentrates of mung bean, lentil, lupins, yellow pea utilized in baking as well as in dairy products. Application of heat, roasting, autoclaving, fermentation, frying, etc., brings more chances for further value addition [30, 32].

The enrichment of bread and other cereal-based confections with legume flours particularly in regions where protein utilization is inadequate has long been recognized [33]. Soybeans are most often modified into a paste, curd, or milk. Soy milk is suitable for lactose-intolerant consumers and emerges as a nondairy substitute for both milk and baby formula, who are unable to digest the lactose that naturally occurs in cows' milk. Tofu, or bean curd, is prepared from curds of soy milk. A variety of other products such as soy cheeses, yogurt, sour cream, and other dairy spreads are prepared from this raw material. Chickpea, mung bean, yellow pea flours have great potential in dairy industry for preparing Imitation cream, ice cream, yogurt owing to their emulsifying abilities, and a host of other varieties. An ice cream–like desert called Tofutti is another well-known tofu product. These are especially welcome products for lactose-intolerant individuals as well as for those wishing to avoid the saturated fat in dairy products [34].

The growing interest in gluten-free, vegan, and vegetarian diets has resulted in an increase in pulse consumption. Bread, a traditional and economical product commonly consumable food throughout the word as a main component of breakfast, is a source of calories and of complex carbohydrates, with a modest amount of essential amino acids such as lysine and threonine. Pulses flour must be included in combination to wheat flour for cereal-based commonly consumed products such as flat bread, leavened bread, pasta, croissants, crackers, chips, cookies, etc.

In many countries, mung bean is used to make mini sweet desserts of different shapes such as vegetables and fruits. Mung bean noodles and breads are also common. Mung beans are prescribed for patients in the hospitals and served with bread. Green gram has good nutritive value, and on germination, it is free of flatulencecausing agents.

Dietary diversification strategy involves combination of more than one type of food source especially diverse plant-based food to improve nutritional health of people who are suffering from malnutrition such as protein energy malnutrition [35]. Pulses and legumes can therefore complement each other when blended at optimum ratio in providing good-quality protein [36].
