FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Pulses

• Dried pulses are rich in proteins containing about 19 to 24 per cent.

• They are good sources of many B vitamins and minerals, but are deficient in vitamins A, D, B12 and C. Supplement effectively with cereals.

• Puffed pulses e.g., puffed bengal gram and peas are consumed commonly as a snack by the low-income groups in India.

• Tender pulses e.g., green Bengal gram, green peas, green field beans etc., contain fair amounts of vitamin C.

• Further germination of pulses enhances the vitamin C content.