Pulse Proteins Food Product Formulation

Preface
About the Editors
List of Contributors

Chapter 1 Unique Opportunity to Recall the Diversity and Uses of Pulses
Vanya Bawa, Aakarshi Gupta, Gunjan Thakur, Imran Sheikh, and Naseer Ahmed

Chapter 2 Antinutritional Factors in Pulses and Strategies for Mitigation
Hamid, Deepika Kathuria, Navjot Kaur, Akanksha Negi, Tawseefa Jan, and Naseer Ahmed

Chapter 3 Impact of Processing on Different Characteristics and Biological Activities of Pulse Protein
Sahar Akhavan‑Mahdavi

Chapter 4 Chickpea Protein: Processing, Nutritional Aspects, and Food Application
Tawseefa Jan, Rajvinder Kour, Seerat Sharma, Tajendra Pal Singh, Gunjan Thakur, Imran Sheikh, Praneet Chauhan, and Naseer Ahmed

Chapter 5 Kidney Bean Protein: Processing, Nutritional Aspects, and Food Applications
Abdullah Ahmed Butt and Zahra Ahmed

Chapter 6 Lentil Protein: Composition, Processing, Extraction, and Food Applications
Bharti Mittu, Heena Marken, Imtiaza Khan, Renu Sharma, and Noopur Khare

Chapter 7 Cowpea Protein: Processing, Nutritional Aspects, and Food Application
Diksha Singh, Chintan Pandya, Shruti Nagre, Aayush Dahivale, and Shubham Rai

Chapter 8 Mung Bean Protein: Processing, Nutritional Aspects, and Food Application
Deepak Subramani, Sudha Ayyasamy, V. Sangeetha, and N. Dhivya Bharathi

Chapter 9 Pigeon Pea Protein: Processing, Nutritional Aspects, and Food Application
Priyanka Thakur, Preeti Chaudhary, Abhishek Sharma, and Gunjan Thakur

Chapter 10 Lupin Protein: Processing, Nutritional Aspects, Nutritional Aspects, and Food Application
Abdul Rehman and C. Subith

Chapter 11 Pea Protein: Processing, Nutritional Aspects, and Food Application
Gunjan Shaktawat, Swasti Mudgal, Ravneet Kaur, and Arun Kumar

Chapter 12 Soybean Protein: Processing, Nutritional Aspects, and Food Application

Santwana Palai, Arpita Priyadarshini, and Debajyoti Behera
Chapter 13 Horse Gram Protein: Processing, Nutritional Aspects, and Food Application

Gunjan Thakur, Sachin Kumar, Tajendra Pal Singh, Tawseefa Jan,
Imran Sheikh, and Naseer Ahmed

Chapter 14 Groundnut Protein: Processing, Nutritional Aspects, and Food Application
Puja Nelluri, Prashant Kumar, and Rishikesh Ratan

Chapter 15 Lima Bean Protein: Processing, Nutritional Aspects, and Food Application
Imran Sheikh, Naseer Ahmed, Vishal Chugh, Tajendra Pal Singh, and Naresh Kumar

Chapter 16 Faba Bean Protein: Processing, Nutritional Aspects, and Food Application
Latika Yadav, Anushree Raghuvanahalli Kemparaju, and Agnivesh Yadav

Chapter 17 Black Gram Protein: Processing, Nutritional Aspects, and Food Application
Pooja Bhatt and Prabhjot Kaur

Chapter 18 Sustainability, Processing Challenges, and Cost‑Effectiveness of Pulse Proteins
Seerat Sharma, Tawseefa Jan, Rajvinder Kour, Himanshi Rao, Tajendra Pal Singh, Imran Sheikh, Praneet Chauhan, and Naseer Ahmed

Index

Biography

Naseer Ahmed, M.Sc., Ph.D., is the Head of the Department of Food Technology, Dr. Khem Singh Gill, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India. Ahmed’s responsibilities include administration, research and development, development of intervention technologies for food protection, and process and quality optimisation. Ahmed is the recipient of various prestigious national and international awards, such as the Young Scientist Award, Best University Researcher Award and Global Young Scientist Award.

Ahmed has over 9 years of teaching, research and administration experience in the areas of biological macromolecules, processing technology, quality assurance and risk analysis.

Ahmed has more than 40 publications in internationally reputed journals, and six book chapters and one book published, with another book accepted by CRC Press and Springer. He is an active reviewer for many reputable scientific journals.

Ahmed earned his Ph.D. in Food Science and Technology with an emphasis in proteins from Chaudhary Charan Singh Haryana Agriculture University, Hisar, India, under the guidance of Dr. Saleem Siddiqui (former Dean of the College of Basic Sciences).

He is the recipient of the Best Ph.D. Thesis Award and the Best Paper Presentation Award for his Ph.D. work. He is also the Head and Certified Quality Manager (CQM) at Akal Food Safety and Quality
Control Laboratory, Eternal University, Himachal Pradesh, India. Ahmed has also participated in the Faculty Development programme at the Eternal University, CCS Haryana Agriculture University,
National Agricultural Development Cooperation Ltd., and Agro‑environmental Development Society.

Sajad Ahmad Sofi, M.Sc., Ph.D., is a postdoctoral researcher in the Department of Food Science at the College of Agriculture and Veterinary Medicine, UAE. Sofi’s responsibilities include testing procedures, quality management, food safety, proteomics approaches, extraction and processing techniques for protein, and development of protein‑based functional food.

Sofi obtained his Ph.D. from the Sher‑e‑Kashmir University of Agricultural Sciences and Technology of Jammu, India, and his Master of Food Technology from the Islamic University of Sciences & Technology (IUST), Awantipora, Jammu & Kashmir. He was funded by the University Grants Commission, New Delhi, for his Ph.D. and was awarded a Gold Medal in his postgraduate
degree. Currently, he is a Food Analyst conducting research in the Department of Food Technology at IUST, Awantipora.

Sofi is involved in various research projects focused on the extraction and characterisation of bioactive compounds, such as proteins, phenolic compounds and polysaccharides, from underutilised fruits and cereals. She also works on the development of functional food products. Currently, the area of interest is related to protein extraction, characterisation and their modification using novel methods from different alternative sources (fruit seeds, pseudo‑cereals and seaweeds). He has published more than 50 research articles in internationally reputed journals and two edited books (CRC Press, AAP Press). He is an active reviewer for several international journals. Sofi has attended several national and international conferences, workshops, seminars and training programmes, thus
acquiring considerable knowledge in the related fields pertaining to food proteins.

Mohd Aaqib Sheikh, M.Tech., Ph.D., is a distinguished National Postdoctoral Fellow at the prestigious National Institute of Technology, Rourkela, Odisha, where he contributes significantly to the advancement of food technology. Dr. Aaqib is highly skilled and dedicated in the field of food engineering and technology. He holds a Ph.D. in Food Engineering and Technology, an M.Tech. in
Food Process Engineering, and a B.Tech. in Food Technology.

Dr. Aaqib’s career trajectory reflects a commitment to excellence in academia and research. Previously, he served as an Assistant Professor in the Department of Food Technology at Dr. Khem
Singh Akal College of Agriculture, Eternal University Baru Sahib, where he imparted knowledge and inspired students for nearly a year.

Dr. Aaqib’s research endeavours have garnered prestigious awards, including three Quality Publication Awards (SQPA), acknowledging his contributions to high‑impact journals. He has also
been honoured with the National Postdoctoral Fellowship by the Science and Engineering Research Board (SERB), Government of India, and the Senior Research Fellowship Award by the Indian
Council of Medical Research (ICMR), Government of India, for his groundbreaking work on sustainable plant proteins. He has also received awards such as the ASRB NET (2021) and ICAR
AICE‑JRF/SRF (PGS) (2017) from the Indian Council of Agricultural Research, Government of India, for his academic excellence.

Dr. Aaqib’s expertise spans various facets of food technology, including agro‑waste utilisation, plant proteins, food detoxification, biopolymer extraction, product development and biodegradable
packaging film fabrication. His prolific scholarly output comprises 13 research papers, two review articles, and 13 book chapters published in esteemed publishing houses, contributing significantly
to the academic discourse in his field.

Notably, Dr. Aaqib serves as an active reviewer for numerous reputable scientific journals, where his keen insights and meticulous attention to detail further enrich scholarly publications. His professional
demeanour, organisational acumen, and unwavering dedication position him as an invaluable asset in the realm of food technology, inspiring peers and students alike with his exemplary contributions.