Author/Authors :
Ofuya, Z. M. University of Port Harcourt - College of Health Sciences - Departments of Physiology and Pharmacology, Nigeria , AKHIDUE, V. University of Port Harcourt - College of Health Sciences - Departments of Physiology and Pharmacology, Nigeria
Abstract :
Pulses belong to the family leguminosae (COPR, 1981). The family leguminosae is made up of many species which are cultivated all over the world (Rubatzky and Yamaguchi, 1997). Legumes have a wide range of usage, some are used as fodder or green manure, some are used as silage, while others are extracted for their oil, notably soyabean and groundnut (COPR, 1981). Such oil contributes a great deal to the energy intake of people all over the world. Majority of legumes are grown for their green pods, green seeds, or dried seeds (COPR, 1981). The term pulses cover all those grown for their dried seeds (COPR, 1981). Pulses have a variety of functions. The use of pulses range from their forming a staple diet to their being used as condiments, milk, cheese and snacks (Reddy et al., 1986; Uzogara and Ofuya, 1992). They play a very important role in human nutrition. The present paper reviews the work that has been done on the nutritional value of pulses.
