Production of Eggless Pea Besan Cake Fortified With Peanut Yogurt and Flaxseed

Abstract

Pulses are an important source of nutrition for billions of people in the world. Large number of people in the world consumes pulses as staple food in combination with cereals for meeting their protein requirement. High amount of amino acids like, lysine and folate help pulses for making the composite flours with cereals. Legumes are valuable foods to fulfil the needs of the undernourished or under‐served populations. Replacing energy‐dense foods with legumes has been shown to have beneficial effects on the prevention and management of obesity and related disorders, such as cardiovascular disease, diabetes and the metabolic syndrome. Pulses, or the non‐oilseed legumes (e.g., chickpeas, cowpeas, dry beans, dry peas, and lentils), i.e., ‘Grain legumes’ are widely recognized as a nutrient‐dense food and one of the richest sources of dietary fiber and plant protein that also can be considered as superfood. Flaxseed cake with a high content of fibre and protein with great nutritional potential has some limited animal feed applications. We know that, functional foods can improve the overall metabolic status of our body of which milk is the perfect example because, it is a probiotic compound and contains viable bacteria which are beneficial to human body. However, milk fat intake is often associated with a high risk of suffering from cardiovascular disease (CVD) due to its high saturated fat content. The aim of this overview study is to shed light on the consuming cow’s milk in combination with grain legume in the form of dry cake. Therefore, this study aimed to find out the health benefits of pulse consumption along with flaxseed fortification in eggless cake instead of direct milk intake required for positive outcomes to be achieved.