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United States Department of Agriculture

Agricultural Research Service

Research Project: CHARACTERIZATION AND CONTROL OF NUTRITIONAL AND SENSORY PROPERTIES OF RAW AND PROCESSED GRAINS, LEGUMES, AND VEGETABLES Title: Value and production of novel legume pulses-based snack foods

Author
item Berrios, Jose

Submitted to: Times Food Processing Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 1, 2008
Publication Date: December 15, 2008
Citation: Berrios, J.D. 2008. Value and Production of Novel Legume Pulses-Based Snack Foods. Times Food Processing Journal. 36-40.

Interpretive Summary: Healthy eating has always been important for proper growth and development, but more recently it has been accepted that healthy eating is a significant factor in reducing the risk of developing nutrition-related heath problems including obesity, heart disease, cancer, diabetes, high blood pressure, osteoporosis, anemia and some bowel disorders. Pulses such as lentils, dry beans and peas are a great fit for the healthy eating pattern. They occupy two spots on the U.S. Department of Agriculture’s (USDA) Food Guide Pyramid: the first is with high-protein foods such as meat, eggs, poultry and fish, and the second is with vitamin-rich vegetables. Their consumption is also encouraged by Canada’s Food Guide to Healthy Eating. However, the variety of products made based on pulses are very limited, compared to those made from soybeans, wheat and other cereal grains. Additionally, most of these products do not match the on-the-go, sensible, nutritious, snacking desirable pattern. The rise in consumer demand for convenience foods, health awareness and the role of pulses in meeting these demands motivated researcher Drs. Jose De J. Berrios of ARS's Western Regional Research Center, Albany, CA, and Juming Tang and Barry Swanson at Washington State University to work on the development of unique, healthful, crunchy, great-tasting, extruded, expanded snack-type foods from lentils, garbanzos, dry peas and beans. A patent application entitled “Extruded Legumes” was summated to protect the value-added process and products developed under Dr. Berrios’s team and the subject application was published June 19, 2008 and assigned publication no. US-2008-0145483-A1.

Technical Abstract: Healthy eating has always been important for proper growth and development, but more recently it has been accepted that healthy eating is a significant factor in reducing the risk of developing nutrition-related heath problems including obesity, heart disease, cancer, diabetes, hypertension (high blood pressure), osteoporosis, anemia and some bowel disorders. Pulses such as lentils, dry beans and peas are a great fit for the healthy eating pattern. They occupy two spots on the U.S. Department of Agriculture’s (USDA) Food Guide Pyramid: the first is with high-protein foods such as meat, eggs, poultry and fish, and the second is with vitamin-rich vegetables. Their consumption is also encouraged by Canada’s Food Guide to Healthy Eating. However, the variety of products made based on pulses are very limited, compared to those made from soybeans, wheat and other cereal grains. Additionally, most of these products do not match the on-the-go, sensible, nutritious, snacking desirable pattern. The rise in consumer demand for convenience foods, health awareness and the role of pulses in meeting these demands motivated researcher Drs. Jose De J. Berrios of ARS's Western Regional Research Center, Albany, CA, and Juming Tang and Barry Swanson at Washington State University to work on the development of unique, healthful, crunchy, great-tasting, extruded, expanded snack-type foods from lentils, garbanzos, dry peas and beans. A patent application entitled “Extruded Legumes” was summated to protect the value-added process and products developed under Dr. Berrios’ team and the subject application was published June 19, 2008 and assigned publication no. US-2008-0145483-A1.

Last Modified: 10/24/2014
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