Nutritional attributes, health benefits, consumer perceptions and sustainability impacts of whole pulses and pulse flour-based ingredients.

Abstract

Pulses have been traditionally consumed as whole seeds cooked in water but new food trends are shifting toward alternate processing methods, which produce flours, characterized by opening the cotyledon cell walls. The scientific consensus that associates bean/pulse consumption with improved dietary health and wellness is well-documented. The quality, functionality, and sustainability of milled flours are significantly influenced by seed source, storage conditions and processing. Foods prepared with pulse flours and flour-derived ingredients provide numerous product development benefits, for example, higher levels of plant protein, dietary fiber, folate, and iron. Milled pulse flour ingredients, each processed for specialty characteristics, are readily used in the preparation of a wide variety of products and diverse cuisines. Foods incorporating pulse flours/ingredients have recently expanded opportunities that will likely enhance individual diets and improve overall pulses utilization. Developing new pulse-based products also aligns well with selected niche markets, for example, gluten-free products and meat alternatives or meat analogs. Further, additional benefits of pulses are attributed to improved environmentally sustainable foods and enhanced opportunities for global food security. The objective of this review is to provide comprehensive coverage of processing, nutritional and health significance, consumer perceptions and acceptance, environmental sustainability and food security benefits of pulses.