Study of promising types of legume raw materials for the production of fermented food products

Abstract

In Russia, a large number of different legumes are grown, such as soybeans, chickpeas, lentils, beans, which are a valuable source of protein. In the context of the global climate agenda and sustainable development goals, the world community has taken the vector of transforming the population’s diet towards reducing animal products and increasing the share of products based on plant materials. This paper presents the results of experiments on the fermentation of 8 types of legume raw materials, including soybeans, chickpeas, mung beans, black lentils, green lentils, red lentils, peas, to obtain a food product. An assessment was made of the swelling properties of raw materials, their appearance after swelling, and after fermentation for 24 and 48 hours. An analysis of amine nitrogen indicators before and after fermentation was also carried out. Practical recommendations for the use of the considered raw materials for the food industry are offered.