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Questions and Answers
What is the protein content of pulses by weight?
Which factors hinder widespread use of soybeans as a food legume in Indian diets?
Which of the following legumes is primarily known for storing energy as fat?
What is the common term used for split pulses in India?
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Which of the following statements about the nutritional value of pulses is true?
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Which pulse is specifically mentioned as being used for animal feed in India?
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How does the protein content of legumes compare to that of cereal grains?
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What are inhibitors that affect soybean consumption known to do?
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Which of the following legumes is not considered a pulse?
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What term is frequently used to describe pulses due to their cost-effectiveness as a protein source?
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Study Notes
Protein Content of Soybeans
- Soybeans contain 42% protein, making them the highest protein-containing pulse.
- Proteins from legumes include essential amino acids but are deficient in tryptophan, methionine, and cysteine.
- Combining cereals with pulses helps compensate for these deficiencies.
Fat Content in Legumes
- Most pulses have a low fat content (1-2%), but some legumes like peanuts (50%), soybeans (21%), and winged beans (17%) are higher in fat.
- Pulses and legumes are an excellent source of dietary fiber.
Vitamins and Minerals
- Legumes provide important minerals such as calcium, iron, zinc, potassium, magnesium, and phosphorus.
- They help lower blood cholesterol levels and manage blood sugar due to their gradual absorption in the body.
- Rich in vitamin B complex, beta-carotene, and niacin; germinated chickpeas and green grams are notable for ascorbic acid content.
Anti-nutritional Factors
- Legumes contain anti-nutritional compounds like protease inhibitors, hemagglutinins, and saponins which can negatively impact health.
- Soaking legumes before cooking neutralizes many of these compounds.
- Peanuts may harbor mold and produce aflatoxins due to high moisture content.
Global Production and Demand
- India is the largest global producer and consumer of pulses, contributing to 25% of worldwide output.
- Current pulse production in India stands at 91 million tonnes, insufficient to meet domestic demand, leading to India being the largest importer of pulses.
- Major suppliers to India include Canada, Myanmar, Australia, and the United States.
Composition of Legumes
- Pulses provide 350 kcal per 100g dry weight, comparable to cereals.
- Legumes are high in protein (17-30%) but lack the essential amino acid methionine.
- Common consumption with grains forms a complete protein.
- Raw or undercooked kidney beans and soybeans are unsafe due to anti-trypsin factors.
Carbohydrate Content
- Legumes primarily consist of carbohydrates, ranging from 24% to 68%, with starch being the main component.
- Oligosaccharides like raffinose can cause digestive discomfort, such as flatulence and cramps.
Classification and Usage
- The term "pulses" refers specifically to dry grains, excluding green beans and peas classified as vegetables.
- Legumes as animal feed include clover and alfalfa.
- Split pulses, known as Dals in India, are widely consumed, representing a key protein source in predominantly cereal-based diets.
Nutritional Importance
- Pulses contain 20-25% protein, significantly higher than cereal grains, hence referred to as "poor man’s meat."
- Energy storage in pulses is primarily in starch, while oilseed legumes like peanuts and soybeans store energy as fat.
- Soybean meal serves as a protein-rich animal feed in India, although presence of trypsin inhibitors complicates its popularization as a food source.
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Description
Explore the nutritional benefits of legumes, focusing on soybeans and their protein content. This quiz examines the amino acid profiles of legumes and how they can complement cereals for balanced nutrition. Test your knowledge on the fat content and health implications of various pulses.
