Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 10 : Pulses

Introduction

Pulses are edible fruits or seeds of pod-bearing plants belonging to the family of the leguminous. The major pulses which find important place in our dietaries are red gram dhal, bengal gram, black gram dhal, green gram dhal and masoor dhal. Some are used as whole grams. Cow pea, rajmah and dry peas also belong to leguminous family.

Pulses are the “poor man’s meat”. Pulses can play an important role in bridging the protein gap. An alternate name for pulses is “legumes”. The term gram is commonly used for dry legume seeds with husk, while split decorticated grains are called “dhal”.