Objectives
This study aimed to assess and explore household traditional food processing methods and consumption of pulses in Elle kebele, Butajira district, SNNPR, an area which grows mainly field peas and broad beans as pulse crops.
Methods
The study was conducted in 233 households using a cross-sectional study design with qualitative andmarket observation.
Results
Findings showed that the practice of traditional food processing methods such as soaking, dehulling, milling, blanching, roasting and boiling were common, but germination and fermentation were not. The practice of soaking was for a shorter period of time (4 h) than recommended (= 24 h) in the literature.
Conclusions
Strategies that are found suitable could be incorporated into interventions designed to improve bioavailability of diets in resource poor communities.
