Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed are edible composition comprising the plant-based emulsifiers. Also disclosed are edible compositions having a plant-based emulsifier and an emulsion of oil and water having high oil content.

A process of producing crispy pulses includes hydrating a plurality of raw pulses including cooking to produce hydrated pulses having a predetermined hydrated texture and a predetermined hydrated moisture content and crisping the hydrated pulses to produce the crispy pulses having a crispy texture and a predetermined final moisture content. A crispy pulse formed from a raw pulse has a predetermined crispy texture profile and a crispy texture.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

An edible bean seed designated as <11278> or COWBOY, a sample of the edible bean deposited under accession no. PI 678951 is disclosed. Methods of using the edible bean seed designated as <11278> or COWBOY for breeding new varieties of bean seed are also disclosed, as well as seeds of the edible bean seed designated as <11278> or COWBOY.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

The invention provides extruded ready to consume food products comprising: corn and at least one of grain and dry edible mushroom, including processes for their preparation.

The disclosure herein discloses a processing method of soaking-free mixed beans, and belongs to the technical field of deep processing of grains. By performing a combination of water supplementing and high-temperature fluidization processing on the mixed beans, embryos of the mixed beans slightly crack from one side by a width of 0.5-1 mm, and the diameter of capillary pores among cells in grains is increased by two times or more; meanwhile, due to processing, the internal structure of the grains of the mixed beans becomes loose, integrity of cell walls is damaged, starch is partly gelatinized, and due to those changes, the mixed beans have remarkably increased water absorbability and remarkably decreased cooking hardness, and thereby effectively solving the problems that the mixed beans have difficulty in absorbing water, need to be cooked for a long time, have high hardness and poor taste and can hardly be consumed as staple food, realizing the objective of cooking the mixed beans well along with rice without soaking the mixed beans, and promoting the consumption of the mixed beans as staple food. The mixed beans have a soft and delicate taste, no granular texture but a strong bean fragrance after being cooked along with rice. The processing method also remarkably reduces the content of raffinose in the mixed beans and can effectively solve the flatulence problem occurring after the mixed beans are eaten.

The disclosure discloses delicious low-glycemic index formula rice and its application, and belongs to the technical field of food. The low-GI formula rice comprises low-GI rice, rice and coarse cereals; the mass ratio of the low-GI rice to the rice to the coarse cereals is (3-5):(0-2):5; and the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat milled rice with embryo, 5-10 parts of black sticky rice and 3-10 parts of tartary buckwheat. Exogenous addition is avoided, all used raw materials are natural, through reasonable matching of the low-GI rice, the rice and the coarse cereals, the content of GI value can be neutralized, furthermore, an effect of improving the viscosity and elasticity of cooked rice processed from the low-GI formula rice can be improved, mouthfeel can also be enriched, and the quality and mouthfeel of the cooked rice processed from the low-GI formula rice are slightly different from those of cooked rice; and the GI value of the product is less than 55, so that diabetic patients can eat the high-taste-value low-GI formula rice as staple food at ease.

The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics.