Value Addition in Pulses: Economic Viability and Sensory Acceptance of Processed Products
Akash A
*
Department of Agriculture, Kalasalingam School of Agriculture and Horticulture, Kalasalingam Academy of Research and Education, Krishnankoil, Srivilliputhur, Virudhunagar, Tamil Nadu, India.
Lokeshwaran D
Department of Agricultural Extension, Faculty of Agriculture, Annamalai University, Annamalai Nagar, Chidambaram, Cuddalore 608002, Tamil Nadu, India.
Divya Sree R
Madras Medical Mission, Indra Gandhi Nagar, Tulip Avenue, Mogappair, Chennai, India.
Santhosh K
Department of Food Process Technology, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India.
Nithish G
Department of Biotechnology, SASTRA Deemed to be University, Thanjavur, India.
Christin Mathew
College of Agriculture, Padannakkad, Kerala Agriculture University, India.
Thejan P.E.S
Kumaraguru Institute of Agriculture, Sathy- Athani- Bhavani Main Road, Nachimuthupuram, Anthiyur (Tk), Erode (Dt)- 638 315, India.
Jayyanth Kaarthik P
VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Pulses play a crucial role in ensuring food and nutritional security, particularly in developing countries like India. As rich sources of protein, dietary fibre, vitamins, and minerals, they are vital for sustainable agriculture and human health. Value addition in pulses involves processing techniques such as milling, dehusking, fortification, instantizing, and the development of ready-to-eat or ready-to-cook products. These processes enhance shelf life, consumer appeal, marketability, and economic returns for farmers and agro-industries. Furthermore, value addition addresses issues like post-harvest losses and limited consumption by introducing diversified pulse-based products such as snacks, flours, protein isolates, and fermented foods. Promoting value-added pulse products not only creates employment opportunities in rural areas but also contributes to national food security and agricultural growth. The study evaluated the economic feasibility and sensory attributes of various value-added pulse-based products, revealing that most exhibited positive Benefit-Cost Ratios (BCRs) and high consumer acceptability. Among them, products such as Ashoka halwa, Momos, and Horse gram chaat demonstrated significant profitability and market potential. The findings underscore that strategic interventions in pulse processing, technology dissemination, and value chain development can substantially enhance farmer income and promote entrepreneurship, especially among rural women. Thus, value addition in pulses emerges as a sustainable and economically viable approach for strengthening nutritional security, promoting agri-based industries, and ensuring inclusive rural development.
Keywords: Value addition, economic growth, benefit cost ratio, sensory evaluation