Pulses: Wastes, Byproducts, and Utilization

In recent years, value has been placed on valorizing food waste and byproducts from different manufacturing processes, not only as a means of ensuring environmental sustainability but also to improve economic efficiency. Extracting valuable compounds from these byproducts could be one way to utilize them. As a result of their specialized functions, nutritive characteristics, or favorable effects on human or animal health, these compounds can be used as ingredients in food and pharmaceutical products. In particular, there is a continuous production of very large amounts of pulse residues. Plant proteins may help satisfy the steadily growing global protein demand through their use as a promising source. Pulses are widely grown in the world. About 25% of the whole is obtained as waste byproduct during the primary processing of the pulses. These byproducts include husk or hull, aleurone-rich husk, plumule, and germ fractions. A significant amount of primary and secondary plant metabolites can be extracted from these byproducts, which can be used to produce a variety of useful products based on their technological and nutritional benefits. Various studies showed that using these byproducts in various food products like biscuits, noodles, meat analogues, ice cream, sports 42 drinks, instant breakfasts, wine, and so forth, was found extensively profitable and healthy. This chapter provides a discussion on the utilization of pulse wastes and byproducts towards ensuring food and environmental sustainability with additional health benefits.