Digestibility of pulses

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 10 : Pulses

Digestibility of pulses

Among legumes, chick pea protein has high digestibility. Other legumes including lentils and phaseolus varieties have low digestibility.
Factors that reduce the digestibility of pulse proteins:

  • Pulse proteins have high molecular weight and compact molecules that reduce the digestibility.
  • Some proteins are complexed with carbohydrates and influence digestibility.
  • Some proteins are complexed with phytin which decreases digestibility.

Digestibility in pulses range from 50 to 62 per cent. Apparent digestibility depends on the colour of the seed.

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Pulses used in cookery

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Last modified: Friday, 9 December 2011, 7:30 AM