Development of Innovative High Value Pulse Based Food Products with Enhanced Functional and Nutraceutical Properties for Potential Utilization
Dr. Hemalatha Ganapathyswamy
Lead Investigator(s) Institution
Tamil Nadu Agricultural University
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.
Duration/Timeline of Project (Year to Year)
2015 - 2018