Meda, VenkateshOrsat, ValerieShirhatti, VilasMcRae, CameronDubé, Laurette2020-07-202020-07-202018-04http://hdl.handle.net/10625/59213The 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.application/pdfenFOOD PROCESSINGLEGUMESPULSESPUBLIC HEALTHNUTRITIONINNOVATION SYSTEMSFOOD INDUSTRYAGRIBUSINESSINDIAGLOBAL SOUTHWorking Paper