Table 2.

Food products developed from pulses and legumes.

Products	Description	References
Soup	Vegetable soup supplemented with soy flour rich in protein and bioactive compounds	[3]
Hummus	made from mashed chickpea and tahini	[37]
Sweets	Sweet meats or baked product by using chickpea flour by using colors	[38]
Snacks	By extruding a blends of chickpea and bovine lungs	[39]
Protein isloate	By alkaline solubilization followed by isoelectric precipitation and freez drying from desi and kabuli chickpea	[40]
Green gram Milk	Rich in protein, vitamin C and dietary fiber	[37]
Noodle	Made from mungbean having good amount carbohydrates	[13]
Cowpea weaning food	De-hulled, boiled cowpea supplemented to cereal-based infant foods	[37]
Soy milk, Soy nuts, Soy yogurt, Tofu, Miso, Soy sauce, Natto, Tempeh, Soy protein isloate, Okara, Soybean oil.	All these products are made from soybean which contain high nutritional value and and some important isoflavones such as genistein, daidzein and glycitein, helps in preventing disease like breast cancer, cardiovascular disease, diabetes etc.,	[42]