As Quoted by the TNAU, Post Harvest Technology in Agriculture for Pulses are as follows: Processing Processing of pulses is of primary importance in improving their nutritive value. The processing methods used are soaking, germination, decortications, cooking and fermentation. Soaking Soaking in water is the first step in most methods of preparing pulses for consumption. As indicated above, soaking reduces the oligosaccharides of the raffinose family. Soaking also reduces the amount of phytic acid in pulses. Germination Germination improves the nutritive value of food pulses. The ascorbic acid content of pulses increases manifold after 48 hours germination. Germinated and sprouted pulses have been used to prevent and cure scurvy. The riboflavin, niacin, choline and biotin contents of all pulses increase during germination. The germination process reduces and/or eliminates most of the antinutritional and toxic factors in several pulses. Decortication A simple method is to soak the seeds
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