Promoting Legume Consumption: Strategies for Health, Nutrition, and Culinary Applications

Abstract

Legumes, as functional foods, face barriers to consumption despite their undeniable benefits. The presentation exposes innovative strategies. Through methods such as soaking, sprouting and the application of advanced technologies, anti-nutrients are reduced, and digestibility is improved. Extrusion allows the creation of enriched functional foods. Culinary approaches, such as inclusion in salads and hummus, amplify palatability. Synergies with bioactive compounds are investigated for targeted results. These educational actions promote sustainable environmental choices. The combination of science, culinary and education promotes the acceptance and use of legumes, leading to improved quality of diet and health benefits.

Keywords

• legumes
• functional foods
• nutrition
• health
• consumption
• digestibility