PULSES /LEGUMES/BEANS
A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oil seeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.
Protein content
Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are they deficient in lysine) are commonly consumed along with pulses to form a complete protein diet.
Health
Pulses have significant nutritional and health advantages for consumers
[1] They are the most important dietary predictor of survival in older people of different ethnicity
[2] And in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.
Examples
1. Dry beans
* Kidney bean, haricot bean, pinto bean, navy bean
* Lima bean, butter bean
* Azuki bean, adzuki bean
* Mung bean, golden gram, green gram
* Black gram, Urad
* Scarlet runner bean
* Ricebean
* Moth bean
* Tepary bean
2. Dry broad beans
* Horse bean
* Broad bean
* Field bean
3. Dry peas
* Garden pea
* Protein pea
4. Chickpea, Garbanzo, Bengal gram
5. Dry cow pea, Black-eyed pea, blackeye bean
6. Pigeon pea, Arhar /Toor, cajan pea, congo bean
7. Lentil
8. Bambara groundnut, earth pea
9. Vetch, common vetch
10. Lu pins
11. Minor pulses include:
* Lablab, hyacinth bean
* Jack bean , sword bean
* Winged bean
* Velvet bean, cowitch
* Yam bean
Sprouts
Edible Sprouts are germinated plant seeds which are edible. They are usually produced by soaking the seeds at regular intervals over a 1-4 day interval. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.
Convenience: - They can be easily grown anywhere.
Offers a variation: - With their nutty flavor and crisp texture. Sprouts are simply a nice change from vegetable.
Cooking of Pulses and legumes. : Since pulses and legumes are very low in moisture content they have to be soaked in water. It’s advisable to soak pulses and boil them in the same water in which soaked as some nutrients may have bleached out to water.
Besides boiling pulses are roasted, fried and ground to make flour and then be used for various purposes.
Uses of Pulses
1. As dals - the basic course of Indian cookery.
2. As soups - e.g. Mulligatawny
3. Providing mutual supplementation of amino acids in Khicdi
4. As flour in missi roti, Besani roti.
5. As basic ingredient for idlis, uttapas and chillas.
6. As base ingredient or coating as in pakodas, wadas of various kinds.
7. As base for desserts like laddoos, mobanthal, payasam, Boondi.
8. As snacks like fried dal, sev, ganthias
9. Base ingredients for papads.
10. As stuffing as in dal kachories, puran polies, stuffed tikkis.
11. In chats and sprouted salads.
A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oil seeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.
Protein content
Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are they deficient in lysine) are commonly consumed along with pulses to form a complete protein diet.
Health
Pulses have significant nutritional and health advantages for consumers
[1] They are the most important dietary predictor of survival in older people of different ethnicity
[2] And in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.
Examples
1. Dry beans
* Kidney bean, haricot bean, pinto bean, navy bean
* Lima bean, butter bean
* Azuki bean, adzuki bean
* Mung bean, golden gram, green gram
* Black gram, Urad
* Scarlet runner bean
* Ricebean
* Moth bean
* Tepary bean
2. Dry broad beans
* Horse bean
* Broad bean
* Field bean
3. Dry peas
* Garden pea
* Protein pea
4. Chickpea, Garbanzo, Bengal gram
5. Dry cow pea, Black-eyed pea, blackeye bean
6. Pigeon pea, Arhar /Toor, cajan pea, congo bean
7. Lentil
8. Bambara groundnut, earth pea
9. Vetch, common vetch
10. Lu pins
11. Minor pulses include:
* Lablab, hyacinth bean
* Jack bean , sword bean
* Winged bean
* Velvet bean, cowitch
* Yam bean
Sprouts
Edible Sprouts are germinated plant seeds which are edible. They are usually produced by soaking the seeds at regular intervals over a 1-4 day interval. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.
Convenience: - They can be easily grown anywhere.
Offers a variation: - With their nutty flavor and crisp texture. Sprouts are simply a nice change from vegetable.
Cooking of Pulses and legumes. : Since pulses and legumes are very low in moisture content they have to be soaked in water. It’s advisable to soak pulses and boil them in the same water in which soaked as some nutrients may have bleached out to water.
Besides boiling pulses are roasted, fried and ground to make flour and then be used for various purposes.
Uses of Pulses
1. As dals - the basic course of Indian cookery.
2. As soups - e.g. Mulligatawny
3. Providing mutual supplementation of amino acids in Khicdi
4. As flour in missi roti, Besani roti.
5. As basic ingredient for idlis, uttapas and chillas.
6. As base ingredient or coating as in pakodas, wadas of various kinds.
7. As base for desserts like laddoos, mobanthal, payasam, Boondi.
8. As snacks like fried dal, sev, ganthias
9. Base ingredients for papads.
10. As stuffing as in dal kachories, puran polies, stuffed tikkis.
11. In chats and sprouted salads.
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