Overview

Indonesia faces a double burden of malnutrition - undernutrition and overnutrition—contributing to rising noncommunicable diseases (NCDs). Pulses are affordable, culturally accepted, and rich in protein, fiber, minerals, and bioactive compounds. Yet they remain underutilized in human diets and marginalized in national food systems. In our RCT, pulse-based biscuits showed comparable impacts on maternal and birth outcomes to government supplements for undernourished pregnant mothers, highlighting their untapped potential. We have transformed 16 types of pulses, with more in development, into fast-cooking flour, pasta, biscuits, tempeh, and kefir through microbial fermentation using simple, natural, and scalable methods. These innovations make pulses easier to prepare, more palatable, and accessible to small and microenterprises.

PULSE-UP aims to increase daily pulse consumption to address macro/micronutrient deficiencies, NCD risks, and the environmental impact of current food systems. Pulses are climate-smart crops that improve soil health, require minimal water, and produce low emissions. Our ambition is to catalyze a shift in diets and food systems - placing pulses at the center of healthy, sustainable eating. By linking science, community action, and small enterprise, PULSE-UP supports a more resilient, equitable, and nutritious food future for all Indonesians. 

Lessons Learned

A key insight from PULSE-UP is the untapped potential of Indonesia’s diverse pulse germplasm. Although hundreds of varieties exist, few are consumed due to their bitter, beany taste and preparation challenges. Surprisingly, microbial fermentation effectively removes these barriers—enabling the production of fast-cooking flour (~355 kcal, ~23g protein), pasta (~345 kcal, ~22g protein, ~12g fiber), and soft tempeh (nutrient content is being explored). This breakthrough empowers micro and small enterprises to deliver nutritious, affordable pulse-based foods to wider communities.