The role of protein and starch of legumes and cereals on the formation of healthy snack products

Abstract

Proteins, vitamins, minerals and carbohydrates are important nutrients that play vital role in human metabolism. Cereals and Legumes are significant source of protein, dietary fiber, carbohydrates and dietary minerals. They are also an excellent source of essential amino acid lysine. Unfortunately, legume seeds that grow in New Zealand are considered as a low value crop and mainly used in animal feed production. However, we believe that combinations of legumes and cereals grown in New Zealand could be used as a value added food ingredient for products. On the other hand there has been increased attention in the utilization of non-meat protein rich food materials for food products. This may be due to their potential to control postprandial protein digestibility and glycaemic response of individuals. However, there is limited data available on the efficacy of legume and cereal that grown in New Zealand on the protein and carbohydrate digestibility. The main aim of this research project is to evaluate the potential of using blends of legume and cereal materials as a snack product on the manipulation of protein and carbohydrate digestibility in human. This project will advance knowledge of the transfer of processing and biochemical research to the food industry and thus the creation of a value added food chain for New Zealand grown legumes and cereals as processed snack products.