Evaluation of nutritional profile of pulses consumed in Pakistan

Authors

  • Hafeezullah Soomro Institute of Food Sciences & Technology, Sindh Agriculture University Tandojam, Hyderabad, Pakistan
  • Aijaz Hussain Soomro Institute of Food Sciences & Technology, Sindh Agriculture University Tandojam, Hyderabad, Pakistan
  • Muhammad Samee Haider Food and Marine Resources Research Centre, Pakistan Council of Scientific and Industrial Research, Laboratories Complex Karachi, Pakistan
  • Omer Mukhtar Tarar Food and Marine Resources Research Centre, Pakistan Council of Scientific and Industrial Research, Laboratories Complex Karachi, Pakistan

Keywords:

Amino acids, Carbohydrate contents, Fat soluble vitamins, Pulses

Abstract

Pulses are the world's most beneficial
nourishment because of its nutritious profile. Protein
quality in pulses is clearly impacted due to their chemical
structure. In this study, the diverse pulses i.e. chickpea
white, chickpea dark-colored, split chickpea, red lentil,
yellow lentil, white lentil, red kidney bean and a black eye
or goat bean were collected from the different regions of
the country for comparative composition of fat solvent
vitamins (A, E and β-carotene) and amino acids. The
results demonstrated that pulses contained high protein
contents from 18 to 24%, dietary fibre from 2 to 4%, lipids
from 0.7 to 5%, dietary fiber 10.86 to 26.03%, while starch

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Published

2023-06-05

How to Cite

Soomro, H., Soomro, A. H., Haider, M. S., & Tarar, O. M. (2023). Evaluation of nutritional profile of pulses consumed in Pakistan. Journal of Pure and Applied Agriculture, 5(4). Retrieved from https://ojs.aiou.edu.pk/index.php/jpaa/article/view/1146

Issue

Vol. 5 No. 4 (2020): Journal of Pure and Applied Agriculture

Section

Articles

License

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