D. R. Sood ¹, R. S. Waldia ², Rajat Sood ³, Alka Sharma ¹

Affiliations
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar -141 003, IN

Abstract

Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage.

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O. R. Sood ¹, R. S. Waldia ², Rajat Sood ³, Alka Sharma ¹

Affiliations
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar-141 003, IN

Abstract

Pulses are second to cereals as an important source of human food. They are meats of vegetable world and close to animal flesh in protein food value. Pulses are widely grown throughout the world and can play an important role in bridging the protein gap in solving protein energy malnutrition. In India, legume seeds are processed and consumed in a variety of forms and most common methods include soaking, cooking and dehulling. Pigeon pea (Cajanus cajan L.) also known as red gram, is widely used as a food source in India and Africa and constitutes 11.2 per cent of total pulse production in India.

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