Legumesand Pulses: Ways and Means to Enhance the Protein Quality

Abstract

Leguminous crops such as peas, beans, pigeon pea, lentils, and chickpea are also called as pulses. Pulses constitute one of the paramount sources of dietary proteins for major parts of the world’s population, especially in those regions wherein consumption of animal protein is limited due to higher cost, nonaccessibility, and religious or cultural beliefs. In general, quality protein is mostly derived from animal source. The essential amino acids can also be obtained from plant proteins especially legume proteins by pairing them with cereal grains/proteins. Since, pulses have twofold high-protein content, compared with cereal grains, pulses can make an excellent complementary food source of protein for infants, children, and adults. In order to cater to the consumer’s demand for plant proteins, various processing techniques have been employed to enhance the protein quality including protein digestibility. Thermal processing (cooking, autoclaving, heating, and microwave), germination, irradiation, fermentation, extrusion, and spray- and freeze-drying methods have been adopted for improving the protein quality, especially protein digestibility, in pulses. Biofortification and genetic engineering approaches could also contribute as viable options to enhance essential amino acids or quality protein in mature seeds. Adoption of economically feasible options like processing methods discussed in this chapter and genetic enhancement of essential amino acids as well as protein quality in pulses and legumes can greatly help in alleviating malnutrition.