Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps

Sibel Karakaya

doi:10.2174/2666939001666221006121517

ISSN: 2666-9390
E-ISSN: 2666-9404

Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps
By Sibel Karakaya¹
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Affiliations: ¹ Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
Source: Letters in Functional Foods, Volume 1, Issue 1, Jan 2024, e061022209654
DOI: https://doi.org/10.2174/2666939001666221006121517
- Received: 11 Apr 2022
- Accepted: 15 Sep 2022
- Available online: 27 Oct 2022

Abstract

Pulses have redeemed the interest in terms of a sustainable and healthy diet due to their high protein content. Furthermore, the vitamins, minerals, and phytochemicals they contain also make them more valuable nutritionally. A sustainable diet should improve public health and food security and has a low environmental footprint. Pulses have been considered one of the emerging plant food proteins. Although they have beneficial components such as vitamins, minerals, phytochemicals, and antioxidants, many drawbacks limit their use to consumers and the food industry. One of the drawbacks is their incomplete proteins due to the lack of sulfur-containing amino acids in their protein profile. Furthermore, the protein digestibility of pulses is low due to the antinutritional compounds they contain. The other drawback of pulses is their beany flavor and bitter taste that limits the acceptability of consumers. From the consumer's point of view, the other disadvantage is the laborious and time-consuming preparation period.

This article provides a concise overview of the current state of knowledge on pulses as sustainable protein sources, underlining the gaps that limit their extensive application in the food industry. Based on the available scientific facts on pulses, finding an efficient method for removing beany flavor and overall sensorial acceptability and antinutritional factors, thus increasing protein digestibility is crucial. The most promising option to increase pulse protein digestibility seems to combine conventional and novel technologies that can modulate digestibility by different mechanisms, such as the removal of antinutritional factors, protein denaturation, and the design of the food matrix.

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