Garbanzo Patties

Rosae CalvoLauren HoughtailingKelli Ann ZakimiGarbanzo PattiesoverviewLegumesFruits and VeggiesMore MattersGarbanzo beansOur processFinal productQuestionsSensory evaluation form

What are legumes?Beans, peas, soybeans and lentils are all considered legumesSeeds enclosed in a podRich in carbohydrate, fiber, and PROTEINLow in fat and sodiumHealthy alternatives to meatEconomical

Common varieties:Red lentilsGreen split peasAzuki beansBlack beansGarbanzo beansPinto beansBlack-eyed peasGreen lentilsAlso, low in fat3A few things to considerDry bean preparationSoaking timeSoft waterCanned beansSave timeCompromised texture and appearanceIncomplete proteinAdd some whole grainsFlatulence!Non-digestible carbohydratesDrain soaking and cooking water

2 methods of soaking: overnight in cold water OR 1-hour in boiling waterMinerals in hard water may prevent proper hydration. The use of soft water results in high water absorption and fewer hard beans.Canned beans only require heating time, but may be softer and less bright in color.A disadvantage to plant proteins is that they lack certain amino acids. Grains, such as rice, pasta and bread, can complement legumes to provide a high quality meal.Legumes contain oligosaccharides that cannot be digested by humans. These carbs are degraded by intestinal flora, resulting in flatulence.

4garbanzoChickpeaMost widely consumed legume in the worldMany varietiesHigh in protein, folate, magnesium, potassium, and ironMain ingredient in hummus and falafelCommonly used in salads

http://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Garbanzo_Beans.pdf5Class goal: To create an acceptable fruit & vegetable patty using a specific legume, that meets the FVMM guidelinesAt least 1 serving of fruit or vegetable per 250g serving 35% fat,