Utilization of Pulses – Value Addition and Product Development
MetadataShow full item record
Saikat Dattamazumdar, Priyanka Durgalla, Pooran Gaur. (Accepted on 24/1/2017). Utilization of Pulses – Value Addition and Product Development.
Consumer awareness of health, quality of food and healthy nutrition options, and convenience and ready to eat (RTE) food products is growing. Access to affordable good quality protein delivered in a convenient format, especially for the vegetarian population in the SAARC countries, is a major need to be addressed in order to ensure nutritional security. Pulses are a rich source of protein and also have documented proof of their beneficial micronutrient, bioactive and functional properties (Philanto and Korhonen, 2003). Today in the SAARC countries the large population of youth, growing middle class and urban working women; are all demanding global/cross regional cuisines right at their doorsteps with the need for delivering health and wellness. This important trend in the SAARC countries is what the policy makers and industry needs to take into consideration towards promoting utilization of pulses through value addition.