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Seed Coats Of Pulses As A Food Ingredient: Characterization, Processing, And Applications, Liezhou Zhong, Zhongxiang Fang, Mark L. Wahlqvist, Gangcheng Wu, Jonathan M. Hodgson, Stuart K. Johnson
Seed Coats Of Pulses As A Food Ingredient: Characterization, Processing, And Applications, Liezhou Zhong, Zhongxiang Fang, Mark L. Wahlqvist, Gangcheng Wu, Jonathan M. Hodgson, Stuart K. Johnson
Research outputs 2014 to 2021
Background In recognition of their multiple benefits on environment, food security, and human health, pulses are attracting worldwide attention. The seed coat is a major by-product of pulse processing, and its only markets are as low value ruminant feed and very limited use in high fibre foods. Recently, accumulating studies have suggested that this underutilised by-product has greater potential as a novel natural “nutritious dietary fibre” which can be used as a functional food ingredient.
Scope and approach This review discusses biochemical and physicochemical functionalities of seed coats of six globally important pulses: chickpea, field pea, faba/broad bean, lentil and …