GERMINATION - NUTRITIONAL CONTRIBUTION OF THE PULSES

UNIT III SELECTION, NUTRITIONAL CONTRIBUTION AND CHANGES DURING COOKING OF PULSES

3.3 NUTRITIONAL CONTRIBUTION OF THE PULSES

3.3.2 GERMINATION

After soaking whole pulses for the recommended amount of time, the water needs to be drained, and the seeds of the pulses must be knotted in a loosely woven fabric and hung. Twice or three times every day, water should be sprayed. The process of germination happens in a day or two.

The benefits of germination

 Sprouting increases nutritional value. During sprouting, minerals including zinc, calcium, and iron get released from their binding condition. Vitamin C is produced through germination.

 Starch loses some of its ability to thicken when it is turned to sugar.

 Germination enhances flavour and texture.

 Germinated pulses provide the diet diversity.

 Cooking time is reduced by sprouting.

ASSESS THE PROGRESS OF YOUR SESSIONS 3

1) Summarize about the dietary benefit of pulses in terms of nutrition.

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2) What benefits does fermentation provide?

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LARGE MOLECULAR WEIGHTS AND COMPACTED MOLECULES IN PULSE PROTEINS MAKE THEM LESS DIGESTIBLE.

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3.4 TYPES OF PULSES

India is home to a variety of grains, including Bengal gram (chana, chickpea), tuvar dal (red gram, pigeonpea), mung dal (green gram), masur dal (lentil), urad or mash dal (black gram), kulith (horse gram), and kala tur (Indian soybean). Rajmah (kidney, haricot, or French bean), avave (field bean), chastang (broad bean), matar (green pea), babril (pink bean), lobia (cowpea), kheri (moth beans), safari (rice bean), sim (scarlet inner bean), guar (cluster beans), and bora sim (sword bean) are some additional less popular varieties. A portion of the harvested grain is processed at home, while the remainder is done in chakkis.

a) Bengal gram:

Fig 3.2 Bengal gram

Bengal gram, which makes about 40% of all pulse production in India, is a very extensively planted pulse crop. Bengal gram is often known as chick pea. About 10 to 11 million tonnes are produced in India, making up around 70 percent of global output. It is utilised for both human consumption and animal feed.

Freshly leafy greens are consumed as food, whereas chickpea straw is an excellent livestock fodder. Grain can be utilised as a vegetable. Gram growing nations include India, Pakistan, Ethiopia, Burma, and Turkey. In terms of output and acreage, India leads the globe, followed by Pakistan. Major gram producing states in India are Madhya Pradesh, Rajasthan, Uttar Pradesh, Haryana, Maharashtra, and Punjab.

Based upon grain size, colour, and form, gram is divided into two classes i) Desi (also known as brown gram)

ii) Kabuli, also known as white gram.Kabuli has a lower yield potential than Desi gram.

Bengal gram is a popular substitute for animal or meat protein since it is a protein-rich dietary supplement. Consuming bengal gram on a regular basis helps to reduce protein deficiency. It also aids in the reduction of blood cholesterol levels. Chickpeas are abundant in fibre, protein, antioxidants and healthy fats, and they have a low glycemic index (GI). As a consequence, chickpeas aid in the management of triglycerides, cholesterol, blood sugar, and blood pressure levels; sustaining of an appropriate weight;

and helping to maintain of gastrointestinal health.It may assist to strengthen bones. It is possible that this will aid in the improvement of brain health. It may aid in the prevention of iron deficiency. The grains are prepared in a variety of ways, including dhal, roasted grains, and fried grains. Its flour is used to make chappatti, soups, and other desserts such as "BeasanLadoos" and "Gajak." Grains and flour are both utilized as milch and draught animal concentrates. Chickpeas may be used to make dough for cookies, chocolate brownies, dark chocolate truffles and bark, fudge, pudding, dessert hummus and other snacks and sweets.

b) Red gram:

Fig 3.3 Red gram

The pigeon pea, Cajanus cajan. (L) Millsp., is a perennial legume of the Fabaceae family. It is a tolerant of drought perennial that is generally grown as a yearly tall shrub.India's second-most significant pulse crop after gram (channa) is redgram, also known as Tur or Arhar in local parlance. Redgram's propensity to generate high economic yields amid soil moisture deficits makes it an essential crop in both rainfed and dry land agriculture. India (42.80 lakh tonnes),

Malawi (4.24 lakh tonnes), Myanmar (3.39 lakh tonnes), Tanzania (1.36 lakh tonnes), and Haiti (1.23 lakh tonnes) are the world's top redgram producers.Pigeon peas are an excellent supplier of nutritional fibre, carbs, and proteins, all of which are required for development and growth.

Incorporating Tur dhal in your daily meals serves to fulfill your calcium and iron needs, while providing an excellent supplier of folic acids stimulates foetal development and prevents congenital birth problems in the foetus. Tur dhal contains dietary fibre and protein, which help to reduce appetite, delay digestion, assist weight reduction, regulate diabetes, and lower cholesterol levels. Furthermore, abundant vitamin and mineral reserves such as magnesium, manganese, phosphorus, potassium, sodium, and zinc help to improve physical and mental health. In accordance to the USDA (United States Department of Agriculture), a serving or cup of Turdhal has the following nutrients:Calories (343 kcal), Total Fat (1.5g),Total Carbohydrate (63g),Protein (22g),Sodium (17mg),Potassium (1392 mg),Calcium (0.13mg).In Ayurveda, it is utilized as a volerant to treat injuries and sores. It also can be utilised as an astringent to prevent bleeding. It also is additionally utilised to treat lung and chest problems and get rid of internal parasitic worms.It aids in the treatment of jaundice, cough, and pneumonia. Inflammation of the throat, diarrhea, and chlorosis is all treated with the roots.Pigeon pea flour may be used to make protein-rich breads and biscuits with higher levels of important amino acids. Pigeon pea flour can assist governments in meeting the second sustainability development objective of achieving zero hunger. Researchers are also investigating the feasibility of creating pasta with this flour.

ASSESS THE PROGRESS OF YOUR SESSIONS 4

1) Give an overview the nutritional benefits of Bengal gram.

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2) Mention the health benefits of Red gram.

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c) Green gram:

Fig 3.4 Green gram

Mungbean (Vigna radiata L. Wilczek), commonly called green gram, is a legume plant which is considered as a native food of India.It is a small green bean with a shape that is circular that is mostly cultivated in the southeast, east, and South Asian countries. It may be used as an ingredient in both savoury and dessert recipes. Mungbean is a superior protein (20-24%) supplier with greater digestibility that can be ingested as whole grains, dhal, or sprouted form, and serves as an excellent addition to rice as a source of adequate nutrition for humans. In addition to being a good supplier of dietary fibre, carbs, and calories, it is also a great source of flavonoids, phenolics, and other antioxidants. Other vitamins and minerals found in it include copper, magnesium, phosphorus, potassium, and vitamin B6.It also has a low cholesterol and saturated fat content, making it ideal for medicinal and new food compositions. It is primary source for both human food and animal feed.

Mungbean is a high fibre carbohydrate source that may aid in the reduction of blood glucose levels.The soluble fibre and resistant starch in mung beans promote healthy digestion. In comparison to other legume proteins, mung bean protein is also simpler to digest.Mung bean elements such as potassium, magnesium, and fibre have been related to a decreased risk of high blood pressure.In India, green gram is mostly consumed as dhal. Mung dal may be used in a variety of ways, including sprouts, processed grains, fried beans, bean paste, and incorporation into pasta, cakes, bread, cold jellies, and sweets.

MUNGBEAN IS A HIGH-PROTEIN, EASILY DIGESTIBLE FOOD THAT MAY BE GIVEN TO SICK NEWBORNS OR THOSE SUFFERING FROM MALNUTRITION.

PHYSICAL ACITIVITY 1

1) Make a list of the foods that can be cooked with green gram.

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d) Lentil:

Fig 3.5 Lentil

Red lentils, often referred to as Masoor dal in India, are a highly demanded lentil. They are cultivated throughout the nation and eaten for their many health advantages. Red lentils are incredibly beneficial to your skin and can help you avoid problems like premature ageing and acne. They may also be utilised to brighten skin and remove tans.Red lentils, due to their high fibre content, aid in weight reduction and digestion. Red lentils (Masoor Dal) are beneficial to diabetics because they moderate the erratic spikes and decreases in blood glucose levels. It is high in proteins and mineral substances, which serve to support your body's numerous functions.Lentil is the most sought legume in many countries due to its high average protein content and quick cooking qualities. Lentil seeds provide 1-2% fat, 24-32% protein, and minerals (iron, cobalt, and iodine) as well as vitamins (lysine and arginine). Lentils can be cooked in a variety of ways, including soaking, boiling, sprouting/germination, fermentation, frying, and dry-

heating. Processed lentils are utilised in the preparation of the lentil snacks, and medical applications.

e) Blackgram:

Fig 3.6 Black gram

Black gram is most significant pulse crops farmed in India. It is consumed as 'dhal' (whole or split, husked and un-husked) or perched. It is utilised as a nutritious fooder, particularly for dairy cows. It's also a green manuring crop. In terms of balanced human nutrition, urdbean is a great complement to rice due to its high lysine content.Urad dal having a low glycemic index (it slowly raises blood glucose levels). It contains a high quantity of indigestible fibre and a low glycemic index, making it a great alternative for managing blood sugar levels in diabetics.Consuming urad dal on a regular basis in conjunction with a low-fat diet may aid in the maintenance of lipid homeostasis (balancing). As a result, it may aid in lowering the risk of heart disease.There are various methods to incorporate urad dal into your diet.Urad dry seeds may be boiled and used in a variety of dishes.Urad may also be processed into flour and used to add protein to bread.Urad dal may also be the major component in meals such as idli and dosa. These are fermented rice and dhal cakes.

ASSESS THE PROGRESS OF YOUR SESSIONS 5 1) In what ways is black gram utilised in Indian cuisine?

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PHYSICAL ACTIVITY 2

1) Create a graph to show the nutritional profile of lentils.

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In document Uttar Pradesh Rajarshi Tandon Open University (Page 59-66)