A STATE OF THE ART REVIEW ON PULSE SEEDS
Nutritious and sustainable matrices with a high degree of intrinsic microstructural complexity are pulse seeds. They produce high quality protein dependent on plants and large quantities of starch and dietary fiber that are slowly digestible. Within cotyledon cells, starch and protein in pulses are located that survive cooking and subsequent mechanical disintegration, thereby maintaining the bio encapsulation of natural nutrients. In this context, a range of techniques to separate individual cotyledon cells from these seeds have been explored by several scientists, aiming to expose their digestive and physicochemical properties.Isolated pulse cotyledon cells have also been highlighted in recent years as potential novel ingredients that could enhance the nutritional properties of food products traditionally consumed. Moreover, in populations where these seeds have not historically been eaten, they could allow the implementation of a strategy for increasing pulse intake.The main focus of this analysis is on the recorded digestive, physicochemical and techno-functional properties of pulse cotyledon cells isolated by various techniques, followed by a detailed description of the nutritional properties, the structural organisations and the typical pulse seed process chain. It also provides an outlook for research directions to be taken, based on the research gaps found..