LegumesLegumesDried seeds from plants of the Dried seeds from plants of the

Leguminosae family. Leguminosae family. Examples: navy beans, kidney Examples: navy beans, kidney beans, pinto beans, split peas, beans, pinto beans, split peas,

lentils.lentils.

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Nutritive ValueNutritive Value

High in protein, methionine is limiting High in protein, methionine is limiting amino acidamino acid

Low in fat (most)Low in fat (most)High in carbohydratesHigh in carbohydratesHigh in fiberHigh in fiberGood sources of iron, thiamin, riboflavinGood sources of iron, thiamin, riboflavin

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HydrationHydration

Legumes must be hydrated before Legumes must be hydrated before cooking. Water passes through the hilum cooking. Water passes through the hilum (where seed is attached to the pod)(where seed is attached to the pod)

Soaking methodsSoaking methods 1. Soak overnight in cold water1. Soak overnight in cold water 2. Bring water and beans to a boil, soak 2. Bring water and beans to a boil, soak

1 hr1 hrNeed 2 1/2 to 3 cups of water per 1 cup Need 2 1/2 to 3 cups of water per 1 cup

beansbeans

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CookingCookingPectin content, water content, water hardness, Pectin content, water content, water hardness,

soda, pressure, and phytase effect cooking soda, pressure, and phytase effect cooking time.time.

Legumes should be cooked until tender before Legumes should be cooked until tender before addingadding

1. Calcium - insoluble Ca pectate forms 1. Calcium - insoluble Ca pectate forms which prevents legumes from becoming which prevents legumes from becoming tender. Examples: molasses, brown sugar, tender. Examples: molasses, brown sugar, canned tomatoes, hard watercanned tomatoes, hard water

2. Acid - insoluble pectic substances form 2. Acid - insoluble pectic substances form preventing tenderness. Examples: vinegar, preventing tenderness. Examples: vinegar, ketchupketchup

Other Vegetable ProteinsOther Vegetable Proteins

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SoybeansSoybeansGood source of high biological value Good source of high biological value

proteinproteinSoybeans may have objectionable off Soybeans may have objectionable off

flavor called “painty” or “beany” thought to flavor called “painty” or “beany” thought to be due to lipoxygenase. Techniques have be due to lipoxygenase. Techniques have been developed to inactivate the enzymebeen developed to inactivate the enzyme

Soybeans contain phytoestrogen, a Soybeans contain phytoestrogen, a isoflavonoid, which has weak estrogenic isoflavonoid, which has weak estrogenic effects in body. Some soy products effects in body. Some soy products contain isoflavonoids, others do not. contain isoflavonoids, others do not.

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Textured Vegetable ProteinTextured Vegetable ProteinFiber formation - solution of high protein Fiber formation - solution of high protein

concentration is spun into long fibers, concentration is spun into long fibers, placed in a coagulation bath and placed in a coagulation bath and compressed or bound togethercompressed or bound together

Extrusion - protein concentrates or Extrusion - protein concentrates or flours are mixed with water, pushed flours are mixed with water, pushed through a cylinder (turning screw). through a cylinder (turning screw). Moisture is evaporated forming dry Moisture is evaporated forming dry fibrous, porous granules or chunksfibrous, porous granules or chunks

Usually combined with other foodsUsually combined with other foods

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TempehTempehFermented (cultured) food consisting of tender Fermented (cultured) food consisting of tender

cooked soybeans (or other legumes, seeds or cooked soybeans (or other legumes, seeds or cereal grains) bound together by a dense cereal grains) bound together by a dense cottony mycelium of Rhizopus mold.cottony mycelium of Rhizopus mold.

Formed into compact white cakes or patties.Formed into compact white cakes or patties.3 1/2 oz = 19.5 g protein and 157 kcal3 1/2 oz = 19.5 g protein and 157 kcalMay have acid flavor from fermentation so is May have acid flavor from fermentation so is

often flavored and mixed with other foods.often flavored and mixed with other foods.

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TofuTofu

Soaked soybeans are pureed and then Soaked soybeans are pureed and then cooked, and filtered. Resulting milk is cooked, and filtered. Resulting milk is curdled with a coagulant (MgCl) and curds curdled with a coagulant (MgCl) and curds are pressed into cakes allowing whey to are pressed into cakes allowing whey to drain off.drain off.

3 1/2 oz = 10 g protein and 80 kcal3 1/2 oz = 10 g protein and 80 kcalBland flavor, texture depends on amount Bland flavor, texture depends on amount

of water removal.of water removal.Can be used in a variety of dishes.Can be used in a variety of dishes.

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Soy MilkSoy Milk

Soft cooked soybeans are ground and the Soft cooked soybeans are ground and the liquid is extracted.liquid is extracted.

Liquid contains soy protein, oil, and other Liquid contains soy protein, oil, and other solids.solids.

Usually fortified with calciumUsually fortified with calcium

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SeitanSeitan

Gluten protein extracted from wheat.Gluten protein extracted from wheat.May be purchased wet or driedMay be purchased wet or driedOne patty 1/3 cup = 21 g proteinOne patty 1/3 cup = 21 g proteinHas texture similar to meat and is used in Has texture similar to meat and is used in

stews or in making vegetarian pattiesstews or in making vegetarian patties

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NutsNuts

Botanically classified as fruitsBotanically classified as fruitsRich in protein, high in fat, high in niacin Rich in protein, high in fat, high in niacin

and most are good sources of thiaminand most are good sources of thiaminMarketed shelled and unshelledMarketed shelled and unshelledPrecaution needs to be taken to prevent Precaution needs to be taken to prevent

rancidity by use of antioxidantsrancidity by use of antioxidantsOften used in vegetarian diets to Often used in vegetarian diets to

complement bean or cereal proteincomplement bean or cereal protein

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Power Point AuthorsPower Point Authors

Jon ChristianoJon Christiano&&

Dr. Jane RossDr. Jane Ross

The University of VermontThe University of VermontFoods and NutritionFoods and Nutrition

Basic Concepts of FoodBasic Concepts of Food