A dried pasta based on a meal comprising a pre-cooked flour of peeled legumes in an amount of at least 50% by weight of the total weight of the meal, wherein said dried pasta is free of binding agents and said legume flour has a protein dispersability index (PDI) greater than or equal to 55.

Pulse-based bread crumbs, coatings, and pre-dust products having an improved taste, texture and end use properties. The bread crumb, coating, and pre-dust products are produced by heat and moisture treatment at 100% by dry weight with pulse flours, e.g. pea flour, lentil flour, chickpea flour, faba bean flour, navy bean flour, pinto bean flour, black eye bean flour and black bean flour.

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

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps:

(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;

(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;

(c) grinding said peas in order to as a result obtain ground peas; and

(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.

The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

There is provided a liquid egg-substitute composition that has fluidity close to that of a liquid egg and is capable of obtaining a gelation property, color tone, and flavor that are capable of reproducing a heat-coagulated egg when heated, and a heat-coagulated product thereof.

[Solving Means] A liquid egg-substitute composition according to the present invention contains 6 mass % or more and 17 mass % or less of an extracted protein of a bean of the species white Phaseolus vulgaris or the species Vigna mungo.

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.

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

The present invention relates to a process for preparing a pharmaceutical preparation which is to be used for diabetes and diabetic complications treatment. The present invention also provides a method of treating diabetes and diabetic complications using Semolina. Triticum and Chickpea or the pharmaceutical preparation comprising them and the mixtures thereof. The present process is simple. economical. bio-friendly, and industrially applicable.

A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.