Opportunities for Pulses in Foods and Non-Food Industrial Processes by Fractionation

Abstract

An important way to increase utilization of legumes in the food and non-food industry is through the wet fractionation process. The main components of legumes, (starch, protein and fiber), utilized separately, could increase the value of legumes by broadening their application. The complexity of the wet fractionation process could be simplified by selecting a material which has desirable properties. Research of the microstructure of legume seeds, distribution of main components within the cotyledon, dry miIIing and the relationship between them could be very helpful in this selection. The well-defined properties of legume main components separated in the wet process are necessary for their proper utilization.