Development of innovative high value pulse based food products with enhanced functional and nutraceutical properties for potential utilization

  • Chickpeas
  • Lentils
  • Peas

Lead Investigator(s)

Dr. Hemalatha Ganapathyswamy

Lead Investigator(s) Institution

Tamil Nadu Agricultural University

Objective

To analyze current scenario regarding ready pulse products processed by the food industries, traders, and patterns of consumption. To develop innovative, nutrient enriched pulse based convenience and functional food products from selected pulses (lentil, pea, chickpea, red gram, and green gram). To transfer technology and study the commercial viability of the developed foods for adoption by the stakeholders, pilot study for up-scaling the developed pulse based food products through food industries.

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Processing

SPG Contribution

$199,790.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2015 - 2018