Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review

Abstract

Background: Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, particularly in developing countries. They contain proteins ranging 20-25%. Pulses play important roles in the farming systems and in the diets of poor people. They are ideal crops for simultaneously achieving three key developmental goals: reducing poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability. Objectives: This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns. Data and discussions: There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60-75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90-95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders. Summary and conclusion: Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.

Suitability of Alternative Protein Foods for Agroecological Approaches to Address Nutrition in Low- and Middle-Income Countries

“…A simple approach for promoting plant-based meats that are more aligned with agroecological principles would be to disseminate knowledge of how to produce simplified plant-based meats using local inputs such as protein isolates, heat, and water. Several LMICs have burgeoning industries for the production of protein concentrates and isolates which can be used directly in the generation of texturized meat analogs, for example, in Ethiopia [ 21 ]. The resulting meat analogs can be grouped into NOVA classification 3 if the process requires no electricity and simplified tools to generate or classification 4 if industrial machinery is needed.…”

Bread‐making properties of different pulse flours in composites with refined wheat flour

“…All the pulses had a higher protein content compared to the wheat flour and in some instances, the pulse protein content was double the wheat flour content. The increased availability of proteins when incorporated into wheat flour increases the nutritional value and economical value of the foods (Teferra, 2021).…”

Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods

“…They have the potential to inhibit many chronic illnesses including cardiovascular disease, obesity, and cancer [11,[18][19][20]. Legumes are an enriched source of protein [16,[21][22][23][24][25]. Generally, mature legumes contain more protein [23], and the constituent amino acids determine the quality of the protein [26][27][28].…”