Pulses

1. Front Matter

   Pages i-xiii

   PDF

2. Adzuki Bean

   • Sindhu, A. Manickavasagan

   Pages 1-15

3. Bambara Groundnut

   • Dhritiman Saha, A. Manickavasagan

   Pages 17-26

4. Broad Bean (Faba Bean)

   • Lamia L’Hocine, Delphine Martineau-Côté, Allaoua Achouri, Janitha P. D. Wanasundara, Gayani W. Loku Hetti Arachchige

   Pages 27-54

5. Chickpea

   • Sajad Ahmad Sofi, Khalid Muzaffar, Shafia Ashraf, Isha Gupta, Shabir Ahmad Mir

   Pages 55-76

6. Common Bean

   • T. S. Rathna Priya, A. Manickavasagan

   Pages 77-97

7. Cowpea

   • Subajiny Sivakanthan, Terrence Madhujith, Ashoka Gamage, Na Zhang

   Pages 99-117

8. Hyacinth Beans

   • K. A. Athmaselvi, Aryasree Sukumar, Sanika Bhokarikar

   Pages 119-128

9. Lentils

   • V. Chelladurai, C. Erkinbaev

   Pages 129-143

10. Lima Bean

    • M. Sandoval-Peraza, G. Peraza-Mercado, D. Betancur-Ancona, A. Castellanos-Ruelas, L. Chel-Guerrero

    Pages 145-168

11. Lupin

    • Rizliya Visvanathan, Terrence Madhujith, Ashoka Gamage, Na Zhang

    Pages 169-203

12. Moth Bean

    • T. Senthilkumar, M. Ngadi

    Pages 205-212

13. Mung Bean

    • G. Mohan Naik, P. Abhirami, N. Venkatachalapathy

    Pages 213-228

14. Mungo Bean

    • Arumugam Sangeetha, Rangarajan Jagan Mohan

    Pages 229-244

15. Pea

    • Martin Mondor

    Pages 245-273

16. Pigeon Pea

    • G. Jeevarathinam, V. Chelladurai

    Pages 275-296

17. Ricebean

    • Dadasaheb D. Wadikar, Rejaul Hoque Bepary

    Pages 297-331

18. Back Matter

    Pages 333-342

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World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity.  In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. 

Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.

• Pulses
• legumes
• plant protein
• pulse processing
• beans
• lentils

• School of Engineering, University of Guelph, Guelph, Canada

  A. Manickavasagan, Praveena Thirunathan

Dr. Annamalai Manickavasagan, PhD, P.Eng obtained his PhD in biosystems engineering from the University of Manitoba in Canada. At present, he is an Associate Professor at the University of Guelph, Canada. He has published more than 60 scientific papers in peer-reviewed journals and edited 7 books. He is also the Founder and President of Whole Grains Research Foundation in India. Through this foundation, he is promoting the whole grains research in the Asia region. He has organized 8 conferences / symposiums /  workshops in whole grains. 


Praveena Thirunathan, M.ASc, obtained her masters degree in biological engineering from the University of Guelph. She has over four years of research and industry experience, having worked at both Nestle and Cargill. She was awarded the Arrell Food Institute Food for Thought Research Assistantship to work on an agricultural challenge together with an industry partner.

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