Technologies of processing the canned food made of high protein legumes

Abstract

In the most modern food ratios, protein is the most deficient and expensive ingredient. Under conditions of global deficit of protein, the legumes play a relevant role. Beans, chickpea, soybean, lentil, etc. have been cultivated for long time in the Republic of Moldova. The Institute of Food Technology from the Republic of Moldova has conducted studies on perspective legumes varieties of local and foreign origin, developed receipts of new types of canned food with increased content of vegetal protein, and stated their nutritive and energetic value. The technologies were adapted to the conditions of industrial processing.