Saroj Arya ¹, Rudramma ¹

Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Mysore, IN

Abstract

Pulses form an important component of the Indian Diet. India produces around 14.5 million tonnes of pulses accounting for 28.6 per cent of the total world production. Currently, the per capita consumption of pulses in India is around 36g per person per day. The pulses are rich source of protein, minerals and water soluble vitamins such as thiamine (030-0.88 mg/100g), riboflavin (0.10-0.39mg/100g) and niacin (1.3-3.4mg/100g).

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Saroj Arya ¹, Rudramma ¹

Affiliations
1 Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, IN

Abstract

Lipids are important constituents of dhals. Besides being concentrated source of energy, they provide essential fatty acids and fat soluble vitamins. In cereals and pulses, they serve as precursors of flavouring compounds. Polar lipids also serve as surfactants and influence their processing and keeping quality. Some of these effects are brought about by ability of lipids to bind with other constituents such as starch and proteins.

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