“BULGUR+PULSES” AND “PASTA+PULSES”
The blend of future
Prof. Dr. Mustafa Bayram
Consumers are becoming increasingly health conscious and demanding natural, wholesome, health-promoting foods.
Public concerns about the health effects of dietary fiber have prompted a fast-growing market of high fiber and calorie reduced product.
WHY CEREALS?
Cereals have always been the most important plant up for the human diet. Besides the high starch content, cereals provide dietary fibre, protein and oils rich in essential fatty acids. On the other hand, micro nutrients present in cereals are antioxidants, minerals, vitamins especially B vitamins, and phytochemicals. The essential fatty acids in cereal lipids are almost invariably 16:0, 16:1, 18:0, 18:1, 18:2, and 18:3.
The essential amino acids being the limiting factor in cereals.
WHY PULSES?
Pulses are food resources that offer various health benefits. They are sources of complex carbohydrates, proteins, and dietary fiber, as well as significant amounts of vitamins and minerals.
WHY CEREALS + PULSES?
To produce nutritious products, cereals are usually fortified with lysine or pulse proteins. Pulses (legumes)are an important source of food protein and other nutrients. Pulses contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine, and provide well balanced essential amino acid profiles when consumed with cereals and other foods rich in sulphur containing amino acids and tryptophan. Apart from their nutritional properties, legume proteins also possess functional properties that play an important role in food formulation and processing.
Cereal proteins are deficient in certain essential amino acids, particularly lysine. On the other hand, legumes (pulses) have been reported to contain adequate amounts of lysine, but are deficient in S-containing amino acids (methionine, cysteine and cysteine).
Wheat is a cereal, rich in carbohydrate, fat, minerals and vitamins. It is a grain, rich in nutrients like carbohydrates, fat, minerals and vitamins. However, wheat has poor essential amino acids (lysine and tryptophan) pattern.
Legume seeds of plant origin have nutrients which can be used to supplement the nutrient content of cereals especially the protein quality. Legumes are high in protein especially in the essential amino acids, lysine and tryptophan (which are lacking in cereals), fats and oil, minerals, vitamins, phytochemicals and carbohydrates. Hence when combined with cereals, legumes facilitate the formation of a new pattern of amino acid which is adequate. Though legumes are deficient in the sulphur amino acids; cysteine and methionine, this deficiency is balanced when they are complemented with cereals. To ensure nutritional adequacy who are the most vulnerable to nutritionally related diseases, consumption of blends of cereals and legumes have been recommended because of their low cost and nutritional quality.
There is mounting evidence highlighted in recent review that low glycemic index foods can play an important role in a healthy diet. Bulgur is considered to be a valuable dietary source of slowly digestible starch due to its gelatinized starch form as resistance starch that is considered beneficial to health since it results in relatively low-post meal blood glucose level compared with more readily digested starch (important to diabetic patients).
WHY BULGUR AS CEREAL + PULSES?
Bulgur is a processed cereal products which came from ancient and is going to future life. It is very special and strategic cereal based food product, which is more healthy than the other cereals due to its processing attribuates. It is a cooked and dried wheat product. Due to its special processing properties, it has different properties. Bulgur is a main ingredient, which is pleasantly used due to its long shelf-life, low cost, ease of preparation, high nutritional value, taste, resistant to insect damage and microorganism activity.
It is also important due to the high amount of dietary fibre content, which has 18.3 g dietary fibre per 100 g. The dietary fibre content of bulgur is 3.5, 6.8, 1.1, 1.8, 7.0, 15.3, 9.2, 2.3, 1.3 and 4.3 times higher than rice, wheat flour, barley, oat meal, spinach, tomato, turnip, whole wheat bread, soybean and pasta, respectively.
The basic properties of bulgur are;
WHY PASTA AS CEREAL + PULSES?
Pasta (macaroni) is very popular food/cereal product overall the world. Each children and adult like it. The consumers in the world also know it. Therefore, the promotion of pasta plus pulses mixes is easy.
The properties of pasta and pulses mixes can be classified as follow;
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