Wet, oil-free roasting for legumes

Technology

  • Improved water and oil holding
  • Decreased solubility
  • Improved digestibility of protein and starch


technology
Bilde blogam_ENG

The Properties Of Legumes And Their Treatment And Processing Possibilities: A Review

Abstract

Today the demand for plant-based protein is growing rapidly due to increased awareness of animal protein growing costs and limited supply and has been highly related to biodiversity loss, climate change, and