Naveeda Khatoon ¹, Jamuna Prakash ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN

Abstract

Legumes are important foods in the diets of people specially those living in tropical and subtropical areas. The importance of pulses as protein foods, which complement the cereal proteins is well established and they also serve as a major source of carbohydrates along with staple cereals and tubers.

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A. Jogyabathi ¹, Naveeda Khatoon ¹, Jamuna Prakash ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN

Abstract

Food legumes or pulses, as they are commonly known, constitute an important part of the diet in Indian population. Since India is a land of diversity, culinary practices can vary depending on socioeconomic and cultural factors. Hence they are consumed in a variety of ways depending on cultural and taste preferences thus contriPuting different flavours to the diet. Rendering legumes fit for human consumption invariably involves some rehydration and application of heat. The most common methods for processing of legumes include soaking, sprouting, ordinary cooking, pressure cooking and roasting.

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