Bean and Legume Flours for Export and Food Processing Trade

Bean and legume flours are finely milled powders made from nutrient-dense pulses such as chickpeas, lentils, peas, black beans, and other legumes. These flours offer a naturally high protein and fiber content, along with essential minerals, making them a wholesome alternative to traditional cereal-based flours. Their mild, earthy flavor and versatile functionality make them suitable for baking, thickening, and creating gluten-free or plant-based recipes. Bean and legume flours are commonly used in snacks, flatbreads, batters, pastas, and fortified food products, offering enhanced nutrition, improved texture, and clean-label appeal. They are favored in health-conscious, gluten-free, and high-protein formulations due to their rich nutrient profile and natural binding properties.