Nutritional Attributes, Health Benefits, Consumer Perceptions and Sustainability Impacts of Whole Pulses and Pulse Flour-Based Ingredients
Open accessAbstract
Pulses have been traditionally consumed as whole seeds cooked in water but new food trends are shifting toward alternate processing methods, which produce flours, characterized by opening the cotyledon cell walls. The scientific consensus that associates bean/pulse consumption with improved dietary health and wellness is well-documented. The quality, functionality, and sustainability of milled flours are significantly influenced by seed source, storage conditions and processing. Foods prepared with pulse flours and flour-derived ingredients provide numerous product development benefits, for example, higher levels of plant protein, dietary fiber, folate, and iron. Milled pulse flour ingredients, each processed for specialty characteristics, are readily used in the preparation of a wide variety of products and diverse cuisines. Foods incorporating pulse flours/ingredients have recently expanded opportunities that will likely enhance individual diets and improve overall pulses utilization. Developing new pulse-based products also aligns well with selected niche markets, for example, gluten-free products and meat alternatives or meat analogs. Further, additional benefits of pulses are attributed to improved environmentally sustainable foods and enhanced opportunities for global food security. The objective of this review is to provide comprehensive coverage of processing, nutritional and health significance, consumer perceptions and acceptance, environmental sustainability and food security benefits of pulses.
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Pulses have a protein content usually ranging from about 15 to 30% by dry weight.
“They offer several nutritional and health benefits common to many dried grain varieties [11,28,29] and have a higher protein content (usually ranging from about 15 to 30% by dry weight) than cereals like wheat, corn, and oats, which contain an average of 12.5% protein [11].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [11]
The Introduction (page unavailable) reports a 22.36% protein average for several pulses, and Table 3 (page unavailable) lists beans, peas and faba beans at roughly 21–26%. These figures fall within the claimed range, but the paper does not establish that pulses usually range from 15% to 30% protein by dry weight. (LLM, conf=0.83)
Experimental — accuracy not yet measuredWhole pulses with intact cotyledon cell walls are associated with a lower glycemic response but reduced iron bioavailability and folate accessibility.
“For example, whole pulses with intact cotyledon cell walls are associated with a lower glycemic response but reduced iron bioavailability and folate accessibility.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [11]
The Nutritional properties and impacts section links intact cotyledon cell walls to slower glucose response and potentially lower micronutrient bioavailability, including iron. The Folate section reports lower folate concentrations in soaked and boiled whole beans than in bean pasta, but attributes the difference chiefly to leaching and heat exposure; it does not establish reduced folate accessibility due to intact cell walls. The iron comparison is also dependent on bean seed color. (LLM, conf=0.86)
Experimental — accuracy not yet measuredMilling disrupts the cotyledon cell walls, producing pulse flours with increased starch digestibility, higher glycemic response, and improved iron bioavailability and folate content.
“In contrast, milling disrupts the cotyledon cell walls, producing pulse flours with increased starch digestibility, higher glycemic response, and improved iron bioavailability and folate content [11].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [11]
The Introduction and Nutritional properties and impacts sections say that milling raw pulses breaks cotyledon cell walls, increases starch digestibility and produces a higher glycemic response. The Iron bioavailability section qualifies the increase in iron absorption as dependent on seed-coat color. The Folate section reports higher folate in bean pasta than in traditionally cooked whole beans, but attributes this mainly to less leaching and heat exposure, not to cell-wall disruption itself. Page numbers are unavailable in our copy. (LLM, conf=0.89)
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- Authors
- Sadohara, R., Cichy, K., Thompson, H., Uebersax, M. A., Siddiq, M., & Wiesinger, J.
- Affiliations
- Michigan State University (US)
- Agricultural Research Service (US)
- Colorado State University (US)
- Corresponding author
- Uebersax, Mark A.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2025-08-03
- Volume
- 66
- Issue
- 5
- Pages
- 988-1011
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W4412880173
- Semantic Scholar
- 317d8e5d119eb910057eb393a5fb80f724c15986
- Cited by
- 13
- References
- 182
- Citations by year
- 2026: 11 · 2025: 2
- FWCI
- 1.74
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion, other-oa)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- pulses, pulse flours, pulse processing, nutritional properties, health benefits, consumer perception, environmental sustainability, food security, plant proteins, dietary fiber, gluten-free foods, meat substitutes
- MeSH terms
- Food Security, Consumer Behavior, Dietary Fiber, Flour, Food Handling, Humans, Fabaceae, Nutritive Value, Seeds
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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