Pulses as a substitute for animal protein
1989
Singh, U. | Jambunathan, R.
Pulses are an important source of cheap proteins of the peoples of developing countries. In addition, pulses are also good sources of carbohydrates, and vitamins. Methionine and cystine are the first limiting amino acids in pulse proteins. Globulin is the major storage protein of pulses and is deficient in methionine and cystine. Some antinutritional factors and toxic constituents such as protease inhibitors, amylase inhibitors, polyphenols, oligosaccharides, phytolectins, lathyrogens, glucosides, and aflatoxins are reported to be present in pulses. Primary processing, such as dehulling, and secondary processing, such as cooking, influences the nutritive value and acceptability of pulses. These processes improve the bioavailability of nutrients and partly or wholly remove some of the antinutritional factors and toxic constituents. There are also well recognized shortcomings in consuming animal proteins in the developing countries. Some of them are: the high cost and the fact that animal proteins can be the source of potential diseases; and the quality of the available product. On the other hand, pulses have been reported to reduce the levels of cholesterol and blood glucose.
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Эту запись предоставил Bangladesh Agricultural Research Council