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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #328473

Research Project: Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: New developments in uses of "cereals and pulses," traditionally a basic food ingredient in the East

item Singh, Mukti

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/23/2016
Publication Date: 10/26/2016
Citation: Singh, M. 2016. New developments in uses of "cereals and pulses," traditionally a basic food ingredient in the East [abstract]. American Association of Cereal Chemists International.

Interpretive Summary:

Technical Abstract: ‘Cereals and pulses’ are very popular in the developing world. They provide a harmonious balance of amino acids, as pulses are high in lysine and low in methionine, while cereals are low in lysine and not in methionine. Over the years, a number of studies have been reported on improved nutritional value of high protein products using composite flours. These studies were catered to increasing the protein content of cereals flours to overcome issues of the developing world like protein-calorie malnutrition. In recent years with increased concern about gluten sensitivity, and such has increased demand for animal protein, the need for good quality protein cannot be met only with animal based proteins without drastic adverse impacts for the environment and humanity. Due to their high gluten-free protein, high fiber and low fat contents, pulses offer alternate sources that are sustainable and affordable foods for the growing global population. New developments in the use of pulses as replacement of cereals will also be discussed.