The DOI matches its Crossref record; 238 of the 238 references it cites were found in a registry or an index.
Composition, Nutritional Value, and Health Benefits of Pulses
Abstract
The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds. Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also be covered. The health benefits related to folates, fiber, and polyphenolics will be highlighted. The health benefits discussed will include cardiovascular disease, cancer, diabetes, and weight control. The current review will not cover antinutrient compounds; this topic will be covered in a separate review article published in the same issue.
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Cites
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Functional Performance of Plant Proteins
Ma, K. K., Greis, M., Lu, J., Nolden, A. A., McClements, D. J., & Kinchla, A. J. (2022) · Foods · doi:10.3390/foods11040594 · Cited by 420
Chang, L., Lan, Y., Bandillo, N., Ohm, J.-B., Chen, B., & Rao, J. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107165 · Cited by 286
Ferreira, H., Vasconcelos, M., Gil, A. M., & Pinto, E. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1716680 · Cited by 175
Processing to improve the sustainability of chickpea as a functional food ingredient
Augustin, M. A., Chen, J., & Ye, J. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13532 · Cited by 11
Incorporating Whole Pulse Flour from Cowpea, Navy Bean, and Red Bean in Whole Wheat Flour Bread
Rajpurohit, B., Tilley, M., Wu, X., & Li, Y. (2025) · Cereal Chemistry · doi:10.1002/cche.70018 · Cited by 2
Metadata
- Authors
- Hall, C., Hillen, C., & Garden Robinson, J.
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 2016-12-20
- Volume
- 94
- Issue
- 1
- Pages
- 11-31
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W2520874741
- Cited by
- 422
- References
- 238
- FWCI
- 10.41
- Type
- journal article
- Language
- en
- Open access
- closed
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- Hall, C., Hillen, C., & Garden Robinson, J. (2017). Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chemistry. https://doi.org/10.1094/cchem-03-16-0069-fi
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
