TECHNOLOGICAL AND ECONOMIC ASPECTS OF USING LEGUMES IN FOOD TECHNOLOGY: A MINI-REVIEW
DOI:
https://doi.org/10.15421/jchemtech.v31i4.287753Keywords:
beans; chickpeas; lentils peas; yellow split peas; legumes.Abstract
Today there is a tendency of reducing the daily intake of animal protein according to the recommended amount, so legumes are becoming more and more popular among the population of different countries. They are a valuable source of vegetable protein, fiber, and nutrients and an alternative to animal protein. The main advantages are the rich chemical composition, the availability of the population of different countries, high yields, soil enrichment with nitrogen, the possibility of using by-products after harvest, waste-free, storage periods. At the same time, legumes contain anti-nutritional substances, shortcomings in cultivation and long cooking time, which requires a comparative analysis with other food products. The economic factor, profitability, technological features and basic chemical composition should also be taken into account. This review article aims to identify the main advantages and disadvantages of using raw legumes in the chain from cultivation to food production.
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