Pulses and legumes provide important nutrients like protein, carbohydrates, vitamins, and minerals. They are deficient in some amino acids but can supplement proteins in cereals. Processing methods like soaking, germination, and fermentation can improve their nutritional value and digestibility. Germination increases vitamins and protein availability while reducing cooking time and flatulence. Fermentation enhances flavor and nutrients while inhibiting harmful microorganisms.
Pulses and legumes provide important nutrients like protein, carbohydrates, vitamins, and minerals. They are deficient in some amino acids but can supplement proteins in cereals. Processing methods like soaking, germination, and fermentation can improve their nutritional value and digestibility. Germination increases vitamins and protein availability while reducing cooking time and flatulence. Fermentation enhances flavor and nutrients while inhibiting harmful microorganisms.
Pulses and legumes provide important nutrients like protein, carbohydrates, vitamins, and minerals. They are deficient in some amino acids but can supplement proteins in cereals. Processing methods like soaking, germination, and fermentation can improve their nutritional value and digestibility. Germination increases vitamins and protein availability while reducing cooking time and flatulence. Fermentation enhances flavor and nutrients while inhibiting harmful microorganisms.
• Vitamins :B-complex vitamins-thiamine, folic acid and pantothenic acid.
Lack vitamin A or C, germinated pulses- Vit C. PROCESSING
• Milling or Decortication
• Soaking
• Germination
• Fermentation Milling 0r decortication Soaking
•Makes pulse tender and
hastens the process of cooking
•Reduces phytic acid content
and oligosaccharides. ADVANTAGES OF GERMINATION • Nutritive value is improved: • It modifies starch and improves its digestibility. • The protein in pulse becomes more available to the body. • Riboflavin, niacin, folic acid, choline and biotin content are increased. • Iron absorption is increased as a result of germination. • Vitamin –C content in pulses increases. • It decreases cooking time. • Dehusking is easier when grains are sprouted and dried. • It decreases the mucus inducing property of legumes. • Consumption of pulses usually causes some gas production in the large intestine. Sprouting reduces this tendency. • Germination improves taste and texture and without much cooking . • Add variety to diet. ADVANTAGES OF FERMENTATION • It improves the flavor and texture of the product. • Nutrients are increased like vitamin B and C. • Fermented Products are easily digested. • It decreases the pH and inhibits the harmful micro- organisms. • Certain harmful substances like trypsin inhibitors and phytins are decreased during fermentation. • Variety in the diet is increased.