This document discusses pulses and their quality parameters. It classifies the 11 primary pulses according to the FAO and outlines their physical, physicochemical, and nutritional quality parameters. These quality parameters are tested against standards prescribed by the Food Safety and Standards Authority of India (FSSAI) to ensure safety and quality of pulses. The document concludes by listing the key quality standards for pulses set by FSSAI, including moisture content, extraneous matter, defects, and uric acid levels.

1. CONTENTS
 Pulses.
 Classification of pulses.
 Quality parameters of pulses.
 Physical parameters.
 Physicochemical parameters.
 Nutritional parameters.
 Grain quality standards for pulses by FSSAI.

2. CLASSIFICATION OF PULSES
 FAO recognizes 11 primary pulses.
 Dry beans (Phaseolus spp. and Vigna spp.),
 Dry broad beans (Vicia faba),
 Dry peas (Pisum spp.),
 Chick pea (Cicer arietinum),
 Dry cowpea (Vigna unguiculata),
 Pigeon pea (Cajanus cajan),
 Lentil (Lens culinaris),
 Bambara groundnut (Vigna subterranea),
 Vetch (Vicia sativa),
 Lupins (Lupinus spp.),
 Pulses NES.

3. QUALITY PARAMETERS OF PULSES
 Includes three major parameters:-
 Physical Parameters.
 Physicochemical Parameters.
 Nutritional Parameters.
 Norms prescribed under:-
 Food Safety and Standards Act, 2006.
 CODEX STAN 171-1989 (Rev. 1-1995).

4. PHYSICAL PARAMETERS
 Test weight/Grain weight.
 Hardness.
 Colour.
 Size.
 Shape.

5. PHYSICOCHEMICAL PARAMETERS
 Moisture content.
 Milling quality.
 Viscosity.
 Consistency.
 Odour.
 Taste.

6. NUTRITIONAL PARAMETERS
 Protein content.
 Fibre content.
 Mineral content.
 Vitamin content.
 Carbohydrate content.
 Fat content.

7. S No. Parameters Limit
01. Moisture content
(max.)
14.0% by mass
(with seed-coat)
12.0% by mass
(without seed-coat)
02. Extraneous matter
Not more than 1.0% by mass
(of which not more than 0.25% by mass shall be mineral matter
and not more than 0.10% by mass shall be impurities of animal
origin)
03. Defects
Not more than 1.0%
(seeds with serious defects)
Not more than 7.0%
(of which broken pulses must
not exceed 3.0%)
(seeds with slight defects)
04. Other edible pulses Not more than 2.0% by mass
05. Discoloured seeds Not more than 3.0% by mass
06. Uric acid Not more than 100mg per kg
Table: Grain quality standards for pulses by FSSAI (December 14, 2017)

8. REFERENCES
 https://en.wikipedia.org/wiki/Legume
 http://www.fao.org/pulses-2016/news/news-detail/en/c/337107
 https://pulses.org/what-are-pulses
 https://link.springer.com/chapter/10.1007%2F978-94-009-2764-3_38
 http://www.fao.org/3/a-a1392e.pdf
 https://foodsafetyhelpline.com/fssai-drafts-standards-pulses-honey-food-grains
 https://en.wikipedia.org/wiki/Grain_quality
 https://www.researchgate.net/publication/QualityStandardsandEvaluationofPulses