Processing of pulses : a platform for innovation

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dc.contributor.authorMeda, Venkatesh
dc.contributor.authorOrsat, Valerie
dc.contributor.authorShirhatti, Vilas
dc.contributor.authorMcRae, Cameron
dc.contributor.authorDubé, Laurette
dc.date.accessioned2020-07-20T12:51:05Z
dc.date.available2020-07-20T12:51:05Z
dc.date.issued2018-04
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/10625/59213
dc.language.isoen
dc.subjectFOOD PROCESSINGen
dc.subjectLEGUMESen
dc.subjectPULSESen
dc.subjectPUBLIC HEALTHen
dc.subjectNUTRITIONen
dc.subjectINNOVATION SYSTEMSen
dc.subjectFOOD INDUSTRYen
dc.subjectAGRIBUSINESSen
dc.subjectINDIAen
dc.subjectGLOBAL SOUTHen
dc.titleProcessing of pulses : a platform for innovationen
dc.typeWorking Paperen
idrc.copyright.oapermissionsourceMGC signed post January 2008en
idrc.dspace.accessOpen Accessen
idrc.project.componentnumber107400001
idrc.project.number107400
idrc.project.titleImproving the Development Outcomes of Public-Private Partnerships in Agriculture and the Environmenten
idrc.recordsserver.bcsnumberIC36-1643402171-262413
idrc.rims.adhocgroupIDRC SUPPORTEDen

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