Processing of pulses : a platform for innovation
Date
2018-04
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Abstract
The paper is a guide for the food sector in identifying processing and milling strategies to achieve pulse flour/protein specifications with nutritional profiles needed for a wide range of food applications. It discusses roasting techniques that can create foods that better meet consumer demands, while also contributing to health and economic systems across agri-food value chains. Traditional processing conditions for pulses (dry beans, broad dry beans, dry peas, chickpeas, dry cowpeas, pigeon peas, lentils, Bambara beans, vetches, lupins and minor pulses) include: dehusking, splitting, soaking, germinating, drying/roasting, and or fermentation.
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Working Paper
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Keywords
FOOD PROCESSING, LEGUMES, PULSES, PUBLIC HEALTH, NUTRITION, INNOVATION SYSTEMS, FOOD INDUSTRY, AGRIBUSINESS, INDIA, GLOBAL SOUTH