Value Addition Through Malting: Development of Legume-Based Soup Premix

Abstract

Legumes are seed belonging to Leguminosae family who are often underappreciated and not utilized to their full potential. They are a rich source of proteins, dietary fibers and micronutrients who traditionally  been consumed in form of soup and curries. They have multiple health benefits and assist in prevention of diseases. Process like malting enhance the bioavaliabity of these nutrients by eliminating antinutritional factors present. This study was done with an objective to develop a soup premix from legumes whilst increasing its bioavailability of nutrients through the process of malting. Three main legumes included in this are Horse gram (Macrotyloma uniflorum), Green gram (Vigna radiata), Chickpea (Cicer arietinum), are included in the base of soup premix. Horse gram is the most underexplored legume with the potential to sustain in extreme weather conditions and has the ability  in treating bile and kidney stones along with other benefits. Chickpea rich in lysine and essential PUFA (linoleic acid) enhance protein quality and helps in protecting against metabolic disorders who enhance protein quality. Green mung of the Fabaceae family has low methionine content but have good functional properties like foam stability, water retention and emulsification required in food processing industry. Other additives like Spinach powder, tomato powder, potato starch are incorporated to enhance the flavor and consistency of the soup respectively. Consistent efforts were being made to completely eliminated use of artificial additives and added sugar. Sensory evaluation was carried out using a 9-point hedonic scale and such type of soup premix has thus been developed. The said soup premix has a moisture content of 5.8-6% showing good shelf stability; ash content is 11-13 % representing high amount of minerals and protein content is 15-20% and 60-65% carbohydrate which comes from naturally present sugars in the ingredients