FSCN 1011: Legumes

Legumes

• Dried beans and peas

• Cooking

  • Relativize starch

  • Eliminate toxic substances

    • Lectins

    • Trypsin inhibitory

  • Soak, then cook or use pressure cooker.

Hard-to-Cook Phenomenon

• Increases with increasing storage time.

  • Harder at higher moisture content

  • Harder at higher temperatures

• Adding baking soda

• Calcium (molasses)

• Acid (tomatoes)

Bean Storage Project in Rwanda

• Most Rwandans grew mixtures of beans.

• Results: Low altitudes (Warmer and dryer conditions) were better for storing beans.

Soybeans

• Higher in protein - 40%

• High in fat - 20%

• Edamame beans

• Soymilk

  • Soak, cook, and grind soybeans and filter out the solids.

• Tofu

  • Hot soymilk gelled with nigari (magnesium chloride), calcium sulfate.