ABSTRACT
Protein crops are high in protein and are members of the legume family. Most legumes are high in protein by virtue of their ability to fix atmospheric nitrogen symbiotically when infected with an appropriate strain of Rhizobium. Over 70% of the protein in the human diet worldwide is of plant origin — 50% from cereals; 13% from pulses, oilseeds, and nuts; 5% from starchy roots; and 3% from vegetables and fruits. Pulse crops are utilized primarily for their dry seed. In addition many pulse crops are utilized for their immature seed and immature pods. In developing nations, processing of pulse seed refers to removal of the seed coat (decortication) by pounding or grinding or both and splitting. Tempering the seed by soaking in water facilitates decortication. Although pulses are high in protein and, thus, of great nutritional value, they also contain various antinutritional or toxic constituents.
