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

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.

A process for cooking rice, quinoa, couscous, pasta, beans, chick peas and other products which absorb water during the cooking process. The product is placed in sealed cooking bags along with a sufficient amount of liquid for absorption. The sealed bags are then conveyed through a continuous oven in which they are contacted with a superheated vapor cooking medium.

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.

A method for processing seeds into a paste-like food product is presented. The method comprises mixing the seeds into the paste-like product by using a mixer, heating the paste-like product by using the mixer, transferring the paste-like product to a tank, and circulating the paste-like product over the tank and a heat exchanger through which a cooling media flows, such that the paste-like product is cooled.

The present invention, in an embodiment, is a product having an outer shell with at least one first legume and an inner portion with at least one second legume. In an embodiment, the at least one first legume is different from the at least one second legume and the outer shell includes at least a first layer and a second layer where the first layer is different from the second layer. In an embodiment, the product is a ready-to-eat food and the outer shell is crispy.

Treating fresh legumes includes combining fresh legumes with water to yield a mixture, heating the mixture from an initial temperature to a cooking temperature to yield a pre-cooked mixture, and heating the pre-cooked mixture at the cooking temperature to yield a cooked mixture. The cooked mixture is cooled to yield a cooled mixture, and water is removed from the cooled mixture to yield cooked legumes having an average moisture content in a range of 50 wt % to 65 wt %. A legume dough, prepared from the cooked legumes, can be sheeted and formed into legume dough pieces. The legume dough pieces may be cooked to yield a cooked legume dough product. In one example, the cooked legume dough product is a snack chip.

Plant protein isolates obtained from wet-milled pulse, wet-milled pulse flour and methods of producing wet-milled pulse flour are provided. Volatile organic compounds that are present in plant protein isolates prepared from the wet-milled pulse are decreased as compared the plant protein isolates prepared from a dry-milled pulse. Food compositions containing the plant protein isolates are disclosed.

A method for fixing solid particles to a dry food sheet includes the following steps. Two rollers are provided, and a distance between the two rollers is maintained from 6 mm to 30 mm. The two rollers are heated to a range from 120° C. to 180° C. Solid particles and a food slurry with a viscosity from 25,000 cp to 100,000 cp are mixed to form a food mixture and poured over the two rollers. The two rollers are rotated to pass the food mixture through the two rollers. After the food mixture adhered to the two rollers are heated for a drying time period from 100 seconds to 600 seconds, the dried food mixture is scraped off from the two rollers.