lab 4

Question 1

what are legumes

Answer 1

seeds from pod vegtables or beans and are referred to pulses when they are dried

Question 2

seeds can be grouped into 3 groups

Answer 2

grains (cereals), legumes, nuts and seeds

Question 3

what food group are legumes in?

Answer 3

meat and alternatives

Question 4

legumes are good source of

Answer 4

folate, calcium, P, and K and iron, Mg, Zn, fiber, low fat, B1,
and copper

Question 5

nute and seeds are higher in?

Answer 5

fat and calories

Question 6

iron bioavailability is reduced due to

Answer 6

fiber (phytates) and tea (tannins)

Question 7

how to lower phytate activity

Answer 7

soak overnight

phytate acid will leach into water and then rinse and drain off the next morning, roasting, fermenting

Question 8

Benefit of sprouting seeds

Answer 8

increase vitamin content particularly vit C

popular sprouts are mung beans and alfala

Question 9

legumes lack ? (AA)

Answer 9

Methionine

Question 10

nuts and seeds limiting AA

Answer 10

lysine

Question 11

grains lack

Answer 11

lysine

Question 12

cooked legumes can last for

frozen for

Answer 12

3 days

3 months

Question 13

nuts and seeds are susceptible to

Answer 13

rancidity bc high fat content

Question 14

long term soak method

Answer 14

3x more water

Question 15

quick soak

Answer 15

3x water, boil, simmer and left to soak for 1 hour

Question 16

why cook legumes

Answer 16

inactivate trypsin inhibitor

Question 17

cooking in alkaline conditions

Answer 17

mushy and loss og thiamine