Argentina: Plant proteins gaining ground

Published 2021년 10월 14일

Tridge summary

Researchers from INTA Oliveros and the National University of Rosario are working on improving and developing new varieties of legumes, specifically peas, for industrial use in the southeastern region of Santa Fe, Argentina. The study aims to enhance the protein quality and solubility of pea flours for the production of concentrates, isolates, and textures. Preliminary results show that both commercial and developing peas have high protein content and solubility, with INTA's developed cultivars, green peas B232 and yellow B313, showing particular promise for protein extraction. The project not only focuses on improving the production of peas, but also explores the potential of legumes in the production of protein-rich foods, highlighting the importance of innovative products and productive diversification.

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Original content

Legumes were historically used as feed for animal fodder, however, due to the balanced ratio of proteins and nutrients, it has been successfully incorporated into the human diet. "The grains have high nutritional value, but they do not have the recognition they deserve due to an insufficient degree of innovation for the development of products that adapt to current life and low local production", highlighted Cecilia Accoroni, researcher at INTA Oliveros -Santa Fe -. Society's awareness of diets based on plant proteins led to the need to look for foods that contain legumes. In this sense, the development of new products could be a way to benefit from these species. Low price, ease of storage, nutritional quality and food safety are added as advantages, which make products based on legumes or enriched with them more and more interesting to develop. For Accoroni, "in canned, frozen, in the form of flours, concentrates, texturized and isolated seem to have good expectations in the ...

Source: On24