Nutritional attributes, health benefits, consumer perception and sustainability impacts of whole pulses versus processed flour ingredients

Authors: SADOHARA, R - Michigan State University; Cichy, Karen; THOMPSON, H - Colorado State University; UEBERSAX, M - Michigan State University; SIDDIQ, M - Michigan State University; Wiesinger, Jason

Submitted to: Critical Reviews in Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/18/2025
Publication Date: 8/3/2025
Citation: Sadohara, R., Cichy, K.A., Thompson, H., Uebersax, M., Siddiq, M., Wiesinger, J.A. 2025. Nutritional attributes, health benefits, consumer perception and sustainability impacts of whole pulses versus processed flour ingredients. Critical Reviews in Food Science and Nutrition. 1-24. https://doi.org/10.1080/10408398.2025.2538544.
DOI: https://doi.org/10.1080/10408398.2025.2538544

Interpretive Summary: Pulses have traditionally been consumed as whole seeds cooked in water, but new food trends are shifting preparation towards new processing methods, especially milling that breaks open the cell wall. The change in processing impacts consumer utilization, nutrition, health, and sustainability attributes of the end products. Consumer food consumption trends have been driven by desire for differentiated taste/flavors, improved convenience, and interest in enhanced environmentally friendly foods. The number of new pulse-based products has increased 4.1 times between 2012 and 2021. However, the information on the total number of products in the market and their average lifespan is not readily available. Those pieces of information would be useful in evaluating pulse-based product acceptance by consumers and further navigating pulse-flour research. Generally, traditional terminology associated with bean/pulse/legume foods and many perceived negatives (e.g., long cooking time, confusion with use, and flatulence) have deterred consumption. However, considering these barriers, the use of pulse-based food ingredients in prepared foods has dramatically increased in recent years.

Technical Abstract: Pulses, which have been traditionally consumed as whole seeds cooked in water, new food trends are shifting preparation towards new processing methods, especially milling that breaks open the cell wall. These trend impact consumer utilization, nutrition, health, and sustainability attributes of the end products. Pulse ingredients have steadily increased in use in a range of food applications over the past several years. The quality, functionality, and sustainability of milled ingredients are significantly influenced by seed source (commercial class and cultivar), postharvest storage conditions and processing methodologies. Foods prepared with pulse flour and ingredients provide numerous product development benefits, e.g., higher levels of plant protein, dietary fiber, folate, and iron. Further, in comparison to wheat, the traditionally predominant flour/ingredient used for many food products, pulses offer better nutritional quality—higher protein and lower carbohydrate content. Milled pulse ingredients, each processed for specialty characteristics, are readily used in the preparation of a wide variety of products and diverse cuisines. The scientific consensus that associates bean/pulse consumption with improved dietary health and wellness is striking. Although by no means fully understood, many chronic diseases are directly influenced by legumes. Further, additional social benefits are attributed to improved environmentally sustainable foods and enhanced opportunities for global food security. Foods incorporating milled ingredients have numerous and recently expanded opportunities that will likely enhance individual diets and improve overall utilization of pulses. Developing new pulse-based products also align well with selected niche markets, e.g., gluten-free product and meat alternatives or meat analogs.