Pulses And Legumes

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  Pulses:

Pulses are edible fruit on seeds of the pod bearing plants belonging to the family of leguminous.The major pulses which final important place in our dietaries Or food are red gram(tur dal)bangol gram(chana dal) and lentil(masur dal). Legumes not only have dietary value but also play an important role in maintaining and even improving soil fertility through their ability to fixed atmospheric nitrogen.   

   Nutritive Value:

1)Calorie-Pulses supply the same amount of calories as cereals that is 350kcal per hundred gram dry weight (1.4J) 

2)Protein-In a vegetarian diet pulses are important source of protein.They contains about 20-25% that is double the amount of protein compared to cereals. 

3)Carbohydrate-Pulses provide about 60gm of carbohydrate per hundred gram. Pulses contain 50-55% starch. 

4)Fats-The fats content of pulses is negligible being 1-2gm per hundred gram. 

5)Vitamins-Pulses are a fair source of thiamine,nicotine acid. The vitamin C contain of pulses can be increased by soaking them in water and allowing them to germinate. 

6)Minerals-Pulses contain calcium, magnesium, phosphorus, potassium,iron.80% of phosphorus is present as phytate phosphorus. The iron content of pulses is high being 8-10mg percent. The calcium content is between 100 and 200mg percent. 

  Factors affecting cooking quality:

1)Inherent character

2)Storage condition

3)Seed maturity

4)Dehulling

5)Soaking

6)Pre Cooking

7)Phytin content

8)Calcium and magnesium

9)Cellulose

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