Abstract
ABSTRACT Pulses are rich sources of protein, carbohydrates, dietary fibers, and minerals. In addition, pulse proteins possess several characteristics that can be utilized for specific functional purpose during food formulations. Despite being nutritious and easily available, pulses are still underutilized, mainly, due to the presence of several anti-nutritional compounds such as tannins, trypsin inhibitors, phytic acids, off-flavors, and flatus-producing carbohydrates. Physical and biochemical modifications can be applied to pulse flours to modify and/ or reduce such anti-nutritional components and enhance nutritional profiles. This review provides a summary of preparation of protein-rich ingredients, physical and biochemical pretreatment and protein modification methods, their impact on important techno-functional and quality characteristics- specifically, nutritional and anti-nutritional aspects-, and food applications.
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