Use of peas (Pisum Sativum L.) and beans (Phaseolus Vulgaris L.) In high-moisture food extrusion: a review

Demands for plant-based food in the European Union are growing especially nowadays. Pulses are common and regional; they have an excellent nutritive value but its consumption in food industry is still low. In last decades extrusion technology has become extremely popular in food development. The aim of this study was to investigate the latest findings about pea Pisum sativum L. and beans Phaseolus vulgaris L. flour suitability for high-moisture food extrusion. Monographic method was used to analyse pulse seeds chemical content, possible pre-treatment methods, functional properties, covering the latest information about high-moisture extrusion, raw materials and technical parameters used. Pulses are a good source of protein, carbohydrates, minerals and vitamins. Chemical content, functional properties of yellow peas and different varieties of beans, except grey peas are well described in scientific literature. Germination can be promising pre-treatment for pulse seeds, it increases folic acid content, water absorption capacity and reduces the amount of antinutrients. Extrusion technology increases ready product protein digestibility and induces changes in antinutrient activity. High-moisture food extrusion characterises with moisture of raw materials above 40.00% where mostly protein concentrate and isolates from pulses are used.