Nutrient losses in processing of Pulses

 Usually pulses are sun dried and stored.
 But during this process some of the vitamins are lost. E.g. B complex vitamins
 And there can be changes in the protein structure
 Even though the pulses can be stored for a long period of time these are susceptible to weevil manifestations.
 This can occur in the field or during storage and results in serious deterioration of the nutritive value of the grain.
 If the water content is very high Weevils breed very rapidly and cause even more nutrient deterioration
 During long term storage in some pulses rancidity takes place. This results in unpallatability
 Various fungal infestations can occur during storage and this can leads to deteriorating of nutrients as well as accumulating of fungal toxins.
 E.g. Aspergillus falavus - Aflatoxin
During consumption…….
 Pulses are usually not eaten raw
 So during cooking, heated to very high temperatures.
 This results in,
 Total loss of vitamin C
 Some loss of B complex vitamins