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Pulses are an important food source because of their nutritional values. As a way to increase their use in foods, separation techniques, such as dry (air-classification) or wet (isoelectric precipitation) milling processes, can be used to separate the pulses into protein and starch fractions. Air classification uses a stream of air to separate particles from finely-ground flours, according to their size and density. Protein and starch are the main constituents in pulses, and can be liberated through fine grinding. Finely-ground pulses can be separated into protein-rich and starch-rich fractions through air-classification. A study was undertaken to investigate the effect of processing parameters (classifier speed and air flow rate) on the yield and composition of the air-classified fractions. In this study, a lab air classifer was used to separate pea flour into protein-rich and starch-rich fractions. Results indicates that increasing classifier speed increased yield and starch content of starch-rich fraction, and protein, ash and total dietary fiber (TDF) content of protein-rich fraction, but reduced yield and starch content of protein-rich fraction, and protein, ash and TDF content of starch-rich fraction. Increasing air flow rate reduced yield of starch-rich fraction, and protein, ash and TDF content in protein-rich fraction, but increased yield and starch content of protein-rich fraction, and TDF content in starch-rich fraction. These fractions would have potential for use in food manufacturing as ingredients.