Archive
pulses-processing
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Pulse Protein Concentrate
Pulse protein concentrate is produced by dry or wet fractionation of pulse flours to enrich the protein fraction, typically to 50–65 percent…
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Pulse Starch
Pulse starch is isolated from pulses as a co-product of protein fractionation. It has distinctive gelling and texturising properties and is used…
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Antinutritional Factors
Antinutritional factors are naturally occurring compounds in pulses, such as phytates, tannins, lectins and trypsin inhibitors, that reduce nutrient availability or digestibility.…
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Phytic Acid
Phytic acid is the main phosphorus storage form in pulse seeds and chelates minerals such as iron and zinc, reducing their absorption.…
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Pulse Cleaning
Pulse cleaning removes dust, soil, stones, straw, weed seeds and damaged seeds from dry pulses using sieves, aspirators and destoners. It is…
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Lectins
Lectins are carbohydrate-binding proteins present in raw legumes that can cause digestive upset or toxicity if consumed in active form, particularly in…