Legumes and other plant proteins are a source of healthy dietary fiber, protein, minerals, vitamins, antioxidants, and fibre. Moreover, legumes have a low glycemic index, meaning that they don’t cause blood sugar to spike, so you feel less hungry and will have a continuous supply of energy throughout the day. Furthermore, they provide important nutrients, such as folate, vitamin B6, iron, zinc, and magnesium. They are excellent allies for those who have celiac disease, as they can replace grains containing gluten in the diet.
In addition, legumes are a great alternative to meat and poultry as they don’t rely on external nitrogen supplies for growth. They have evolved in symbiosis with nitrogen-fixing bacteria called rhizobia, which live in the nodules of their roots and convert atmospheric nitrogen into a form that their roots can easily absorb.
As the demand for plant proteins continues to rise, it is essential that we continue to work towards a systematic approach to investigate their technological functionality in order to create safe and healthy foods using these ingredients. This includes studying their physicochemical interactions with other ingredients, as well as their nutritional and sensorial properties. In the future, we must focus on improving the quality and quantity of plant proteins to ensure their successful integration into the RTE market and meet consumer demand. In this context, Coupe legumes is a must-have tool for all food processing professionals. coupe légumes