Common Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeon Pea and Indian Vetch

Chickpea, lentil, mungbean, black gram, pigeonpea, and vetches are some of the most common pulses grown and consumed. These pulses are a good source of proteins, carbohydrates (including dietary fiber), b-complex vitamins, minerals and many health-promoting phytochemicals. Pulses are used a wide array of traditional and value-added foods. A large majority of the population in Asia and Africa derive nearly 70% of their protein and calories requirements from pulses and cereals. This chapter highlights technical aspects of production, composition, processing and utilization of selected pulses of global importance and with particular emphasis on Asia. Traditionally and commercially prepared products from some of the pulses are described. Additionally, the latest data on the nutritional profile and amino acid contents is presented.