Pulse Chemistry and Technology

Brijesh Tiwari, Narpinder Singh

• Publisher: Royal Society of Chemistry
• Year: 2015
• Print ISBN: 9781849733311
• eBook ISBN: 9781782625674
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Agronomy
• Index: Technology & Engineering

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.

CHAPTER 1

Introduction

1.1. IMPORTANCE OF PULSES

The word “pulse” is derived from the Greek word “poltos”, which means porridge. Pulses are important crops, serving as an important source of nutrition for billions of people around the world. Pulses encompass those species of plants that belong to the Fabaceae (Leguminoseae) family and are consumed by human beings or domestic animals, commonly in the form of dry matter seeds, i.e. as grain legumes. A few oil-bearing seeds such as groundnut (Arachis hypogaea) and soybean (Glycine max) are also categorised as legume crops. However, these are grown primarily for processing into edible oil. Grain pulses are important foodstuffs in tropical and subtropical countries, where they are second in importance to cereals as a source of protein (20–25% protein by weight). Pulse grains are an excellent source of protein, carbohydrates, dietary fibre, vitamins, minerals and phytochemicals. Much of the world’s population relies on pulses as staple food, particularly in combination with cereals. Cereals, being deficient in lysine, are commonly consumed along with pulses, thus completing the dietary protein intake.

Pulses are the edible seeds of leguminous plants, which have the ability to fix atmospheric nitrogen via root nodules. Most of the economically important legumes belong to the subfamily Papilionoideae (Faboideae), which has about 700 genera and 18 000 species. although not all species are consumed by humans. The legumes used by humans are commonly called food legumes or grain legumes or pulses. A classification of pulses is given in Figure 1.1.

Figure 1.1 Classification of pulses

Pulses are defined by the Food and Agricultural Organization (FAO) of the United Nations as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and colour within a pod. The terms “legumes” and “pulses” are used interchangeably because all pulses are considered legumes (although not all legumes are considered pulses). The term “pulse”, as used by the FAO, is reserved for crops harvested solely for use as dry grains. This term therefore excludes green beans and green peas, which are considered as vegetable crops. The crops which are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and those which are used exclusively for sowing (clovers, alfalfa) are also excluded from the term pulses. FAO recognises 11 primary pulses: (1) dry beans; (2) dry broad beans; (3) dry peas; (4) chickpea; (5) dry cowpea; (6) pigeon pea; (7) lentil; (8) bambara groundnut; (9) vetch; (10) lupins and (11) minor pulses. Some of the commonly grown and consumed pulses are show in Figure 1.2.

Figure 1.2 Commonly grown and consumed pulses around the world

1.2. TRENDS IN PULSE PRODUCTION AND CONSUMPTION

1.2.1. Pulse Production

Pulse crops have a relatively small share in the total agricultural area and production when compared to cereals. Pulse production data for major pulse producing countries from 2000 to 2009 is presented in Table 1.1.

Table 1.1 Production of important pulses during 2000–2009^a (metric tonnes)

Pulses	Country	2009	2008	2004	2000
Lentils	Canada	1 510 200	1 043 200	915 800	914 100
	India	950 000	810 000	1 037 800	1 078 900
	Nepal	147 725	161 147	158 671	137 343
	USA	265 760	108 545	189 692	137 393
	Ethiopia	123 777^*	94 103	55 113	59 000
	China	120 000^*	150 000^*	144 000^*	116 000
Chickpea	India	7 060 000	5 748 600	5 717 500	5 118 100
	Australia	445 000	442 543	135 215	162 000
	Turkey	562 564	518 026	620 000	548 000
	Pakistan	740 500	474 600	611 100	564 500
	Myanmar	398 000	347 900	224 300	84 279
	Ethiopia	312 080^*	286 820	162 858	164 627
Peas, dried	Canada	3 379 400	3 571 300	3 097 200	2 864 300
	China	960 000^*	1 100 000^*	1 060 000	102 000^*
	Russia, Federation	1 348 890	1 256 830	1 242 500	815 230
	India	754 459^Im	749 981^Im	725 200^Im	814 800
	USA	777 320	556 560	517 957	157 578
	France	546 846	451 416	1 680 780	1 936 500
Pigeon peas	India	2 270 000	3 075 900	2 346 400	2 694 000
	Myanmar	765 000	719 000	477 000	182 000
	Malawi	206 021^Im	149 873	93 084	99 261
	Uganada	91 000	90 000	84 000	78 000
	Kenya	46 474	84 168	105 571	65 604
	United Republic of Tanzania	37 610^Im	47 649^Im	47 128^Im	47 869
Dry beans	Brazil	3 486 760	3 461 190	2 967 010	3 038 240
	India	2 440 000	3 010 000	2 883 900	2 847 000
	Myanmar	3 000 000^f	3 2...

Table of contents

• Cover
• Title
• Copyright
• Preface
• Contents
• Chapter 1 Introduction
• Chapter 2 Pulse Grain Structure
• Chapter 3 Major Constituents of Pulses
• Chapter 4 Minor Constituents of Pulses
• Chapter 5 Pulse Proteins
• Chapter 6 Protein Isolates and Concentrates
• Chapter 7 Pulse Starch
• Chapter 8 Properties of Pulses
• Chapter 9 Post-Harvest Handling
• Chapter 10 Drying of Pulses
• Chapter 11 Storage of Pulses
• Chapter 12 Processing of Pulses
• Chapter 13 Pulse Products and Utilisation
• Chapter 14 Pulse Grain Quality Criteria
• Subject Index