Legumes Flashcards
1
Q
Define Legumes and Pulses
A
Legume: any plant from the fabaceae family (leaves stems and pods)
Pulse: seed from a legume plant
2
Q
What are beans?
A
A type of pulse
3
Q
What is a cereal?
A
Cereals belong to the grass family, cultivated for the edible components of its grain, composed of the endosperm, germ, and bran.
4
Q
What are the storage organs in the pulse and in the cereal grain?
A
Pulse: First 2 leaves (Epicotyl)
Grain: Endosperm
5
Q
Nutritional Composition of Pulses
A
- antioxidant components (variety and colour)
- proteins (linoleic and oleic acids)
- fats, vitamins and minerals
- good source of fibre (complex CHO)
6
Q
General use of pulses
A
- Fermented foods (tempeh, tofu)
- Flours (soybean flour and gluten-free flours)
- v2Food - imitation meat
- Formula (soy protein isolate)
- oils
- sprouts and seeds (alfalfa)
- try and remember first 4 start with F and last two are oils and sprouts
7
Q
Identify five food products of soybean extraction
A
- Hydrolysed Vegetable Protein (HVP) from soybeans
- Lecithin from soybean oil, used as an emulsifier
- Meat Analogous using soy protein
- Soy Fibre (Okara, soy bran, soy isolate fibre)
- Soy Flour (Full fat, defatted and lecithinated)
- Soy Ice Cream
