Legume
Legume
Legume
COURSE TITLE:
FOOD FORMULATION AND STANDARDIZATION
COURSE CODE:
NUD 313
DEPARTMENT:
NUTRITION AND DIETETICS
TOPIC:
FORMULATION OF NEW FOOD RECIPE FROM LEGUMES
1.0 INTRODUCTION
Legumes are plants in the family Fabacace (or Leguminosae), or the fruits or seeds of such
plants. When used as a dry grain for human consumption, the seeds are also called pulses.
Legumesinclude beans, soybeans, chickpeas, peanuts, lentils, lupin's, grasspeas, mesquite, carob,
alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that
develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes
are notable in that most of them have symbiotic, nitrogen-fixing bacteria in structures called root
nodules. For that reason, they play a key role in crop rotation. Grain legumesare cultivated for
their seeds, which are used for human and animal consumption or for the production of oils for
industrial uses.
Legumes are used as a key ingredient in vegan meat and dairy substitute. They are growing in
use as a plant-based protein source in the world marketplace. Products containing legumes grew
by 39% in Europe between 2013 and 2017. Legumes are believed to be one of the first crops that
is cultivated by mankind and have remained a staple food for many cultures all over the world.
These seeds are valued worldwide as an inexpensive meat alternative and are considered the
most important food source after cereals. Legumes are are nutritionally valuable, providing
proteins with essential amino acids, complex carbohydrates, dietary fibre, unsaturated fats,
vitamins and essential minerals for the human diet in addition to their nutritional status, legumes
have also been ascribed economical, cultural, physiological and medicinal roles owing to their
possession of beneficial bioactive compounds. Legumes play an important role in many diets all
over the world and are especially important in developing/third world countries in Africa, Latin
America and Asia. Legumes have been labelled the ‘poor man's meat’ and this statement seems
to hold some truth as observed in the consumption distribution in different regions, with an
inverse relation between legume consumption and income being observed. Emerging research is
however changing the label of legumes to “health food”, encouraging their inclusion in the diets
of even affluent people. Legumes have been used in the production of various commercial
products such as textured vegetable protein (TVP), tofu, soy sauce, soy paste and curry. Some
by-products of legumes include dietary fibre, single cell proteins, citric acid and enzymes.
● Kidney Beans
● Green Pea
● Black-eyed peas
● Groundnut
● Fava beans
● Lentils
● Soy nuts
CHAPTER TWO
The consumption of legumes has also been reported to be associated with numerous beneficial
hypoglycemic content. Legumes in their various forms have been shown to have the following
benefits.
Legumes are surprisingly nutritious. They contain protein, fiber, iron, folate, B vitamins,
calcium, potassium, phosphorus, and zinc. They’re also low in fat and calories: A half-
cupserving of legumes contains about 115 calories, 1 g of fat, 20 g of carbohydrates, 8 g of
Many types of beans and other legumes are rich in antioxidants. And according to the National
Center for Complementary and Integrative Health, antioxidants can prevent or delay cellular
damage, and people who eat an antioxidant-rich diet have a lower risk of several diseases
It’s a good idea to limit your intake of red meat (like beef, lamb, and pork) because of the
saturated fat content, according to the American Heart Association (AHA). Lentils and beans are
great substitutes not only to help you reduce your meat intake, but also to tap into some heart-
healthy benefits. According to research, eating legumes can lower blood pressure and
Legumes may also aid in preventing and managing serious health conditions, including type 2
Following a predominantly plant-based diet, it helps to lower the risk of heart disease,
stroke, obesity, high blood pressure, high cholesterol, diabetes, and many cancers.
Plant-based diets were also associated with a lower risk of cardiovascular morbidity and
New foods produce was formulated using Legumes and which are:
BEANS SWALLOW AND GROUNDNUT SOUP
BEANS PEANUT
RECIPE
EQUIPMENT
Pot
Turning stick
Gas
Scoop
Nylon
Bowl
PROCEDURE
● Three cups of water was put into a pot and was brought to boil at 1000C.
● The beans flour was poured little by little and was stirred until it was firmed.
● Water was added and was allowed to cook for ten minutes to let it get done.
● And it was wrapped in a polythene nylon for packaging.
GROUNDNUT SOUP
RECIPE
Groundnut 150g
Pepper 100g
Onions 2 bulbs
Fish 1kg
Crayfish 50g
Seasonings/salt
● Clean pot was put on fire and was allow to dry off of water and palm oil was added.
● Chopped onions was added with blended groundnut with pepper and onions was added.
● Condiments and seasonings was added, fish was added and was left till it's done.
SECOND MENU
RECIPE
Pepper 100g
Palm oil 150ml
Salt 1 teaspoon
Onions 1 bulb
PROCEDURE
● Green peas and kidney beans was soaked in water for 1hr.
● Pot was put on the coal pot and four cups of water was added.
● The soaked green peas and kidney beans was added into the boiled water and was
● The water was changed and it was cooked again with clean water for one hour.
● After its done the pepper, crayfish, palm oil, salt and other seasonings was added and was
BEANS PEANUT
RECIPE
PROCEDURE
● Egg was beat in a bowl and sugar was added and mixed together.
● Raw Groundnut was put in a bowl and the mixed egg was added little by little.
● Beans flour was added into the mixture and was rolled together to form beans peanuts.
● The process was continued for the other beans powder too and the bean peanut was
FOURTH MENU
BEANS PUFFPUFF
RECIPE
Yeast 1teaspn
Sugar 1/4cup
Nutmeg 1/8teaspn
Milk 2sachet
Groundnut oil 500ml
PROCEDURE
● Two cups of beans flour and plain flour was added to a bowl.
● Warm water was added little by little and was mixed thoroughly until it gets smooth.
● After 45mins the barter was deep fry until it turns golden brown.
CONCLUSION
Legumes play an important role in many diets all over the world and are especially important in
developing/third world countries in Africa, Latin America and Asia. Legumes have been labelled
the ‘poor man's meat’ and this statement seems to hold some truth as observed in the
consumption and income being observed. Emerging research is however changing the label of
legumes to “health food”, encouraging their inclusion in the diets of even affluent people.
Legumes have been used in the production of various commercial products such as textured
vegetable protein (TVP), tofu, soy sauce, soy paste and curry. Some by-products of legumes
include dietary fibre, single cell proteins, citric acid and enzymes.
RECOMMENDATION
Legumes serves as another important source of protein which is needed most for human
consumption and metabolism. It is also a good source of mono cropping in agriculture as a plant
that aides water irrigation and prevents erosion. Legumes is protein in nature as a plant that
provide amino acids that is most needed by the body and also aides in the repair and growth of
worn out tissues in the body system. Formulating new food recipe using legumes is making a
new food product for people that are allergic to some legumes product.
REFERENCE
Ndie, E.C., Nnamani, C.V. and Oselebe, H.O. (2010). Some physicochemical characteristics of
defatted flour derived from African walnut (Tetracarpidium conophorum): an under utilized
Shiriki, D., Igyor, M. A., & Gernah, D. I. (2014). Effect of Moringa oleifera leaf powder
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Yusufu, P.A., Egbunu, F.A., Egwujeh, S.I.D., Opega, G.L. and Adikwu, M.O. (2013). Evaluation
of Complemtnary food prepared from sorghum, African yam bean (Sphenostytis stenocarpa) and