Rosae Calvo Lauren Houghtailing Kelli Ann Zakimi GARBANZO
PATTIES
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OVERVIEW Legumes Fruits and VeggiesMore Matters Garbanzo beans
Our process Final product Questions Sensory evaluation form
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Beans, peas, soybeans and lentils are all considered legumes
Seeds enclosed in a pod Rich in carbohydrate, fiber, and PROTEIN
Low in fat and sodium Healthy alternatives to meat Economical
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A FEW THINGS TO CONSIDER Dry bean preparation Soaking time Soft
water Canned beans Save time Compromised texture and appearance
Incomplete protein Add some whole grains Flatulence! Non-digestible
carbohydrates Drain soaking and cooking water
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GARBANZO Chickpea Most widely consumed legume in the world Many
varieties High in protein, folate, magnesium, potassium, and iron
Main ingredient in hummus and falafel Commonly used in salads
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Class goal: To create an acceptable fruit & vegetable patty
using a specific legume, that meets the FVMM guidelines At least 1
serving of fruit or vegetable per 250g serving 35% fat,
