Methods for Processing Pulses to Optimize Nutritional Functionality and Maximize Amino Acid Availability in Foods and Feeds​

Abstract

Pulses are a versatile group of nutrient-dense leguminous seeds. Alternatives to animal protein are required to meet the protein demands of a continuously growing human population. While pulses boast a protein content that is double that of cereal grains, their digestibility is lower than that of animal proteins, and they tend to be limiting in either sulfur amino acids (AA) or tryptophan. Additionally, pulses contain antinutritional factors (ANFs [e.g., phytate]) that impact the absorption of nutrients; therefore, pulses cannot be consumed in their native state and must be processed before consumption. Common processing methods can include, but are not limited to, dehulling, milling, soaking, and cooking (e.g., boiling and roasting). Many processing methods and conditions can improve protein content and digestibility, the indispensable AA content of pulses, and reduce or eliminate ANFs. However, it appears that processing conditions and pulse type can affect the degree to which processing modifies protein and AA contents, digestibility, and, ultimately, protein quality. Thus, depending on the food application, specific processing methods may be more beneficial compared with others and should be considered independent of the pulse chosen for the formulation of foods and feeds.