ABSTRACT
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols, and nondigestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration for pulse species, varieties, and even the seed coats, which are rich in water-insoluble fiber and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fiber, oligosaccharides, and slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins, and tannins are responsible for the seed coat color. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fiber, resistant starch, and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition, and generally increase antioxidant activities of different pulses. The inception of the nutraceutical concept and increasing health consciousness has increased demand of nutraceutical and functional foods. In recent years, isolation and utilization of potential antioxidants from legumes have increased as they help decreases the risk of intestinal diseases, diabetes, coronary heart disease, prevention of dental caries, etc. With the increasing demand of food containing nutraceutical values, the present chapter discusses the recent scientific knowledge toward the possibilities of exploring pulses as a source of food and nutraceutical compounds.
