Table 1.

Protein levels (ranges and averages) for major pulses commonly produced and consumed in Ethiopia.

Pulses types	Protein levels (%, db)		Reference	Major food uses
	Range	Mean
Faba beans (Vicia faba)	18–31	24	El-Sherbeeny and Robertson, 1992 [13]	Stews, snacks, mixing with cereal based foods
Field peas (Pisum sativum)	20.2–26.7	23.3	Wang and Daun, 2004 [14]	Stews, snack,
Chick pea (Cicer arietinum)	18.8–28.0	25.8	Kharkwal, 1998 [15]	Snacks, stews, textured pieces
Haricot beans (Phaseolus vulgaris)	22.5–27.1	25.7	Siddhuraju et al., 2002; Mengistu, 2020 [16, 17]	Snack, main dish with routs and cereals
Lentils (Lens culinaris)	18.1–32.7	22.4	Kumar et al., 2016 [18]	Stews, soups, snacks