Volkov D.P., Bashinskaya O.S., Zaitsev S.A., Levkina A.Y., Babushkin D.D., Bychkova V.V., Kalinin Yu.A.

Technological potential of leguminous crops

In the arid conditions of the Russian Federation, an additional source of replenishing protein and improving the quality of the food base can be: grasspea, lentil, chickpea. The article presents the results of the assessment of the nutritional qualities of varieties of grasspeas and lentils of the selection of the Federal State Budgetary Scientific Institution RosNIISK "Rossorgo". The organoleptic characteristics of cereals and flour from grasspea and lentil seeds were revealed. Indicators of technological properties of cereals (cooking time, digestibility and water absorption coefficients) have been obtained. It has been determined that the least amount of time is spent on boiling lentil groats (39-76 min.). For the full-fledged cooking of grasspeas and chickpeas, it took more time (71-125 minutes and 88-150 minutes, respectively). The values of the coefficient of digestibility indicate that cereals with a large coefficient of digestibility, in comparison, give more end products. The study showed that most varieties of grasspeas, lentils and chickpeas can be directly used for food purposes.

Keywords: GRASSPEA, LENTILS, CHICKPEAS, GROATS, BOILABILITY, COEFFICIENT