According to the invention, there are provided novel canola cultivars, seeds of canola cultivars, to the plants, or plant parts, of novel canola cultivars and to methods for producing a canola plants produced by crossing the novel canola cultivars with themselves or another canola cultivar, and the creation of variants by mutagenesis or transformation of the canola cultivars. The novel canola cultivar(s) include canola plants having a desired trait that includes an oleic acid value of about 70% and a yield greater than about 2100 kg/ha, and oils canola seeds having an oleic acid content of greater than about 70% and an -linolenic acid value of less than about 3%.

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.

Methods of removing plant tone of starchy Fabaceae pulses are disclosed. The pulses are selected from chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), and can be hulled or de-hulled pulses, whole pulses, split pulses or chopped solids having a Feret diameter of 1 to 4 mm. The pulses are transformed in an emulsifying and emulsion stabilizing manner suitable for fermentation. The emulsion thereof may be used in fermented milk derivatives that have a desirable texture or form that melts or self-disintegrates in-mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate (MHCO.sub.3) solution or bicarbonate/carbonate (M.sub.2CO.sub.3) solution of bicarbonate salt, bicarbonate salt and carbonate salt, or bicarbonate salt and hydroxide salt (MOH), wherein M is an alkali metal cation, and having a pH between pH 7 and 10, preferably between 7.5 and 10.

The invention provides to blend to eat food composition for a quick serving, which comprises a first component selected from pre-cooked and oil free vegetable(s), pulse(s) and fungi or pre-cooked meat(s) or mixtures thereof; optionally a second component selected from pre-cooked plant derived base or animal derived base; and a third component containing at least one spice/herb/fruit extract derived from spices and/or herbs and/or fruits or mixtures thereof; further containing optionally desired amount of edible oil and salt; for obtaining at least one functional benefit selected from improving flavor including taste and aroma, reducing oil content, optionally reducing salt content, promoting healthy weight loss, reducing number of cooking steps, reducing preparation time, eliminating tempering step, crafting the dish to personalized taste, selecting and optimizing required levels of nutrients such as carbohydrates, proteins, fats, fiber, macro and micro nutrients, individually; The present invention further provides the process for preparation of such food compositions and methods of obtaining such functional benefits and methods of obtaining health benefits.

Methods of removing plant tone of starchy Fabaceae pulses are disclosed. The pulses are selected from chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), and can be hulled or de-hulled pulses, whole pulses, split pulses or chopped solids having a Feret diameter of 1 to 4 mm. The pulses are transformed in an emulsifying and emulsion stabilizing manner suitable for fermentation. The emulsion thereof may be used in fermented milk derivatives that have a desirable texture or form that melts or self-disintegrates in-mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate (MHCO.sub.3) solution or bicarbonate/carbonate (M.sub.2CO.sub.3) solution of bicarbonate salt, bicarbonate salt and carbonate salt, or bicarbonate salt and hydroxide salt (MOH), wherein M is an alkali metal cation, and having a pH between pH 7 and 10, preferably between 7.5 and 10.