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Formulating Healthier Foods Using Pulse Ingredients
date:Jan 15, 2013
20-30% dry weight. Pulses are high in lysine and low in methionine and cysteine, while cereal grains are typically low in lysine but high in methionine and cysteine. The complementary effect of the amino acids makes these protein sources a complete protein. As an example, combining yellow peas with a PDCAAS of 0.64 and wheat flour at 0.43 can, at a 30:70 ratio, result in an elevated PDCAAS of 0.75.

Clinical studies demonstrate favorable effects of pulses on several parameters related to cardiov

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