Food with addition of little-known legume varieties
¹Food Research Institute Prague, Radiová ⁷, ¹0² ³¹ Praha¹0, Czech Republic; e-mail:email@example.com
²Agricultural Research, Ltd., Zahradní 1, 664 41 Troubsko, Czech Republic
³PRO-BIO, Trading Company Ltd., Lipová 40, 788 32 Staré Město, Czech Republic
⁴Research Institute of Brewing and Malting, Lipová 15, 120 44 Praha 2, Czech Republic
The nutritional value of little known legumes was studied. Grass pea, old variety of pea, dark varieties of beans and chickpea were processed into flour, farina, flakes and malt. These raw materials were added into bread, bakery products, pastas, spreads and desserts; tempeh was prepared by fermentation with Rhizopus mould. Foods with legumes were submitted to nutritional evaluation and sensory analysis. The addition of legumes to bakery goods increased proteins and fibre content and decreased the energy value. The level of ODAP and α- galactosides decreased significantly during tempeh preparation.