Investigating the Nutritional, Antioxidant and Functional Properties of Selected Pulses for Important Human Foods

Background: The present study comprehensively evaluates the nutritional, anti-oxidant, and functional properties of selected pulse cultivars, including green gram, pigeon pea, and cowpea. Further, the results are compared with those of a chickpea cultivar (BG2024). Objective: This study provides an account of the nutritional values and functional properties of selected pulse cultivars. Methods: The pulses were analyzed for nutritional content using the Association of Official Analytical Chemists (AOAC, 2016). Pulse flour extract was prepared by steeping in metha-nol for 24 hours, and then it was centrifuged and filtered to analyze antioxidant activity. Mineral analysis was performed using an inductively coupled plasma optical emission spec-trometer (ICP-OES). Results: Proximate composition analysis revealed significant variations among the pulses, with green gram exhibiting the highest protein content (23.88%) and pigeon pea showing superior carbohydrate content (63.3%). Antioxidant activity assessment revealed that green gram had the highest total phenolic (152.8 mg/100g) and flavonoid content (0.155mgQE/g). Mineral profiling exhibited that Fe content was exceptionally high in cowpeas (10.28 mg/100g), while Zn was in good amounts in pigeon peas (11mg/100g). The results demon-strated that green gram is rich in protein (23.88g) and fat (2.54g) among the selected pulse varieties. Based on functional properties, pulse green gram could be recommended for utili-zation as a meat analogue, giving vegetarians a wider choice and a lower carbon footprint. Conclusion: This study highlights the potential of pulses as valuable ingredients in develop-ing functional foods, especially for vegetarians, individuals with specific dietary needs, and those seeking plant-based protein options. Due to their good antioxidant properties, pulses like green gram and Chickpea can be recommended for better management and prevention of metabolic disorders.