date:Jan 15, 2013
y digestible starches contributing to glucose management. Further, pulses contribute satiety to the diet, and an inverse relationship between consumption and the risk for obesity has been reported.
Increased innovation in the use of pulses in food products has resulted in the development of new formulations geared towards improving nutritional profiles. As an example, Der reported that processing of pasta containing chickpea flour at a 30% inclusion results in a product of optimal flavor and te