Archive
pulses-processing
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Pulse Roasting
Pulse roasting is a dry-heat process applied to pre-cooked or soaked pulses such as chickpeas and broad beans to develop crunch and…
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Pulse Flour
Pulse flour is a milled ingredient produced from dry or dehulled pulses such as chickpeas, peas, lentils and beans, valued for its…
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Pulse Protein Concentrate
Pulse protein concentrate is a fractionated ingredient produced from pulse flours by removing starch and fibre to achieve an enriched protein content,…
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Pulse Starch
Pulse starch is a purified carbohydrate fraction recovered as a co-product during wet fractionation of pulse flour, valued for its distinctive gelling,…
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Antinutritional Factors
Antinutritional factors are naturally occurring compounds in pulses, including phytates, tannins, lectins and trypsin inhibitors, that reduce nutrient bioavailability or digestibility and…
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Phytic Acid
Phytic acid is the primary phosphorus storage compound in pulse seeds that chelates minerals such as iron and zinc, reducing their bioavailability…
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Pulse Cleaning
Pulse cleaning is the mechanical removal of dust, soil, stones, straw, weed seeds and damaged seeds from dry pulses using sieves, aspirators…
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Lectins
Lectins are carbohydrate-binding proteins found naturally in raw legumes that can cause digestive upset or toxicity if consumed in active form, making…
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Pulse Destoning
Pulse destoning is the mechanical separation of stones and other dense impurities from dry pulses using gravity tables or destoning machines, and…
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Pulse Sprouting
Pulse sprouting is the controlled germination of soaked pulse seeds under regulated temperature and humidity, producing sprouted pulses with altered nutritional profiles…