Pulses, pulse products and processing technology:
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| Legumes seeds |
Scientific classification
Legumes are the seeds of plant belonging to the family Leguminosae, which get its name from the characteristic pod or legume that protects the seed while they are forming and ripening.
With approximately 13,000 species, the family Leguminosae is the second largest in the plant Kingdom and it is very important economically.
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| Bengal gram |
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INTRODUCTION.
Pulses are a general name given to plants that
provide dried edible seeds. Peas, beans and lentils are known as pulse. Split pulses in india are known as dal. Bengal gram ( chna dal ), red gram ( tuver dal ) , green gram ( mung dal ), black gram (urad dal ) and lentils (masur dal) are the most widely consumed pulses in India .
Different kinds of legumes provide us with food, medicine, oils , chemical, timber, dyes and ornamental garden plants. Pulses are valuable because they contain a higher percentage of protein than most other plant foods.
1. Pulses and beans are required to lower blood cholesterol.dried beans and canned beans lower serum lipids.
2. Leguminous seeds and beans provide high fibre and antinutrients ( phytaes, tannin, saponin and enzymes inhibitors) .
SELECTION.
It is a fact that consumers do not want to compromise on quality. This is an important point which is considered before buying any product. The factors that influence selection of pulses are:
1. Shape and size of the pulse: the pulse shoul be devoid of any cracks rough edges and unusual shapes.
2. Insect Infestation: the pulses should be free of any insect remnants or infestation.
3. Rodent excreta: presence of excreta of insects as well as rodents is a deterrent in selecting pulses.
4 fungal and bacterial contamination: these can cause harmful effects if consumed therefore pulses are checked before consumption.
STORAGE:
One advantage of dried pulses is that they Store very well for long periods if kept in a dry, airtight container away from light.
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| Mix dal |
COMPOSITION AND NUTRITIVE VALUE.
Energy
Legumes give 340 calories per 100g which is almost similar to cereal calorie value.
Carbohydrates
Pulses contain 60 % starch . Soluble sugar, fiber and unavailable carbohydrates are also present. The unavailable sugar in pluses includes substantial levels of oligosaccharides of the raffinose family which produces flatulence in man. These sugar escape digestion due to lake of α galactosidase.
Protein
In a vegetarian diet, pulses are important source of protein. They gives about 20 -25 percent protein that is double the amount of protein compared to cereals. They contain chiefly globulins. Albumin can also seen in pulses.
Fats
Pulses contain 1.5% fats on moisture free basis. They contain high amount of polyunsaturated fatty acids. Along with cereals, they meet the requirements of essential fatty acids for an adult. Most legumes seed oils contain high proportion of linolenic acid.
Minerals
They contain calcium, magnesium, zinc, iron and potassium. Most of the pulses gives 6-7 mg iron per 100g . Moth of beans are good source of iron.
Vitamins
Legume seeds are excellent source of B complex vitamin particularly thiamine, folic acid and pantothenic acid. Pulses like red gram, rajmah and moth bean are good source of total folates . Like cereals they do not contain any vitamin A or C but germinated legumes contain some vitamin C.
PROCESSING.
Milling or decortication
The seed coat tightly envelope the cotyledon probably through a layer of gum and lignin. The husk can be loosened and rendered brittle and friable by controlled drying to a critical moisture level and then easily removed by abrasion. Increased moisture content is needed for splitting the cotyledon .
Legumes are generally milled to remove the outer husk by wet or dry process. The dal obtained by the dry method is hemispherical in shape , soften rapidly on cooking and gives good flavour.
Dal prepared by wet method is usually flat, has a small depression in the centre due to shrinkage and softens slowly during cooking.
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