Archives of Current Research International

Pulse milling generates considerable quantities of by-products, including broken grains, powder, husk, germ, and mixed fractions such as chuni-bhusi. Although these materials have traditionally been used as animal feed or farm fertiliser, the reviewed evidence indicates that they contain nutritionally and functionally valuable components that may support higher-value food applications. Pulse husks and bran fractions provide protein, dietary fibre, minerals, and bioactive constituents, including phenolic compounds, flavonoids, and tannins. Their composition varies among pulse species, milling fractions, and processing conditions, making fraction-specific characterisation important before food use. Recovery and separation technologies can isolate edible cotyledon-rich material and other useful fractions from milling streams. Reported applications include traditional foods such as papad and deep-fried snacks, as well as bakery and extruded products. Pulse-derived fibre may partially replace refined wheat flour, although excessive incorporation can adversely affect dough rheology, texture, appearance, and sensory acceptability. The review also highlights fermentation and other processing approaches as potential means of modifying nutritional, antinutritional, bioactive, and techno-functional properties. Overall, pulse-milling by-products represent underutilised resources with potential for food valorisation, provided that appropriate recovery, stabilisation, compositional assessment, processing, quality control, and safety evaluation are applied to identify suitable fractions and incorporation levels for safe and acceptable human consumption.