Profitability, pre-treatments and methodology of Pulse processing; a review

Pulses go through various type of processes such as dehulling, puffing, grinding and splitting before their consumption before using as a human food. Not only does processing reduce cooking time and anti-nutrients, but it also improves protein quality, palatability, and digestibility of pulses. This paper reviews several aspects of processing such as Profitability, pre-treatments, and methodology concerning processing characteristics and processing efficiency.

Keywords:

dehull , postharvest technology , processing , pulse , Treatments.