THE FEDERAL POLYTECHNIC ILARO

COURSE TITLE:
FOOD FORMULATION AND STANDARDIZATION

COURSE CODE:
NUD 313

DEPARTMENT:
NUTRITION AND DIETETICS

TOPIC:
FORMULATION OF NEW FOOD RECIPE FROM LEGUMES

NAMES MATRIC NUMBERS

OLANREWAJU ABEEBAT ANUOLUWAPO H/NUD/23/0431

AROGUNDADE RASHIDAT DASOLA H/NUD/23/0439

ADEPOJU KEHINDE DORCAS H/NUD/23/0459

OLUTIMEHIN DEBORAH OLUWADUNNI H/NUD/23/0464

RABIU FATIA AJOKE H/NUD/23/0473

OLAYIWOLA TOHEEBAT OLAYEMI H/NUD/23/0483

AMUSAT SAKIRAT DASOLA H/NUD/23/0489

TIAMIYU SUKURAT OPEYEMI H/NUD/23/0496

ABIODUN DAMILOLA OLUBUKOLA

OGEGE ENDURANCE EZIGHODOMO

LECTURER IN CHARGE: MRS. ALABA

FORMULATION OF NEW FOOD RECIPE USING LEGUME

1.0 INTRODUCTION
Legumes are plants in the family Fabacace (or Leguminosae), or the fruits or seeds of such

plants. When used as a dry grain for human consumption, the seeds are also called pulses.

Legumesinclude beans, soybeans, chickpeas, peanuts, lentils, lupin's, grasspeas, mesquite, carob,

alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that

develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes

are notable in that most of them have symbiotic, nitrogen-fixing bacteria in structures called root

nodules. For that reason, they play a key role in crop rotation. Grain legumesare cultivated for

their seeds, which are used for human and animal consumption or for the production of oils for

industrial uses.

Legumes are used as a key ingredient in vegan meat and dairy substitute. They are growing in

use as a plant-based protein source in the world marketplace. Products containing legumes grew

by 39% in Europe between 2013 and 2017. Legumes are believed to be one of the first crops that

is cultivated by mankind and have remained a staple food for many cultures all over the world.

These seeds are valued worldwide as an inexpensive meat alternative and are considered the

most important food source after cereals. Legumes are are nutritionally valuable, providing

proteins with essential amino acids, complex carbohydrates, dietary fibre, unsaturated fats,

vitamins and essential minerals for the human diet in addition to their nutritional status, legumes

have also been ascribed economical, cultural, physiological and medicinal roles owing to their

possession of beneficial bioactive compounds. Legumes play an important role in many diets all

over the world and are especially important in developing/third world countries in Africa, Latin

America and Asia. Legumes have been labelled the ‘poor man's meat’ and this statement seems
 to hold some truth as observed in the consumption distribution in different regions, with an

inverse relation between legume consumption and income being observed. Emerging research is

however changing the label of legumes to “health food”, encouraging their inclusion in the diets

of even affluent people. Legumes have been used in the production of various commercial

products such as textured vegetable protein (TVP), tofu, soy sauce, soy paste and curry. Some

by-products of legumes include dietary fibre, single cell proteins, citric acid and enzymes.

1.1 EXAMPLES OF LEGUMES INCLUDE:

● Kidney Beans

● Green Pea

● Black-eyed peas

● Groundnut

● Fava beans

● Garbanzo beans (aka chickpeas)

● Lentils

● Soy nuts
 CHAPTER TWO

2.0 HEALTH BENEFITS OF LEGUMES

The consumption of legumes has also been reported to be associated with numerous beneficial

health attributes such as hypocholesterolemia, antiatherogenic, anticarcinogenic and

hypoglycemic content. Legumes in their various forms have been shown to have the following

benefits.

● Provide Key Nutrient

Legumes are surprisingly nutritious. They contain protein, fiber, iron, folate, B vitamins,

calcium, potassium, phosphorus, and zinc. They’re also low in fat and calories: A half-
cupserving of legumes contains about 115 calories, 1 g of fat, 20 g of carbohydrates, 8 g of

protein, and 7 to 9 g of fiber.

● They contain antioxidants

Many types of beans and other legumes are rich in antioxidants. And according to the National

Center for Complementary and Integrative Health, antioxidants can prevent or delay cellular

damage, and people who eat an antioxidant-rich diet have a lower risk of several diseases

including cardio vascular disease, stroke, and cancer.

● Promote a Healthy Heart

It’s a good idea to limit your intake of red meat (like beef, lamb, and pork) because of the

saturated fat content, according to the American Heart Association (AHA). Lentils and beans are

great substitutes not only to help you reduce your meat intake, but also to tap into some heart-

healthy benefits. According to research, eating legumes can lower blood pressure and

inflammation, which are two risk factors for cardiovascular disease.

● Lower the Risk of Type 2 Diabetes

Legumes may also aid in preventing and managing serious health conditions, including type 2

diabetes and related conditions such as hypertension and high cholesterol.

● Offer a Plant-Based Protein

Legumes are a great meat-free protein source and can take the place of meat in many recipes.

Following a predominantly plant-based diet, it helps to lower the risk of heart disease,

stroke, obesity, high blood pressure, high cholesterol, diabetes, and many cancers.

Plant-based diets were also associated with a lower risk of cardiovascular morbidity and

mortality in one study.

3.0 CHAPTER THREE

FLOWCHART ON THE PRODUCTION OF BEANS POWDER

New foods produce was formulated using Legumes and which are:
BEANS SWALLOW AND GROUNDNUT SOUP

COOKED KIDNEY BEANS AND GREEN PEA

BEANS PEANUT

BEANS PUFF PUFF

FIRST MENU
BEANS SWALLOW AND GROUNDNUT SOUP

RECIPE

Three cups of Beans powder

Three cups of Boiled water

EQUIPMENT

Pot

Turning stick

Gas

Scoop

Nylon

Bowl

PROCEDURE

● Washing of hands and cleaning of utensils.

● Three cups of water was put into a pot and was brought to boil at 1000C.

● The beans flour was poured little by little and was stirred until it was firmed.

● Water was added and was allowed to cook for ten minutes to let it get done.
 ● And it was wrapped in a polythene nylon for packaging.

GROUNDNUT SOUP

RECIPE

Groundnut 150g

Pepper 100g

Onions 2 bulbs

Fish 1kg

Palm oil 250ml

Crayfish 50g

Seasonings/salt

PROCEDURE FOR GROUNDNUT SOUP

 ● Groundnut was roasted and was blended with condiments (pepper, onions and crayfish).

● Clean pot was put on fire and was allow to dry off of water and palm oil was added.

● Chopped onions was added with blended groundnut with pepper and onions was added.

● It was allowed to cook for five minutes.

● Condiments and seasonings was added, fish was added and was left till it's done.

SECOND MENU

RECIPE

Kidney beans 150g

Green peas 150g

Pepper 100g
Palm oil 150ml

Salt 1 teaspoon

Onions 1 bulb

PROCEDURE

● Green peas and kidney beans was soaked in water for 1hr.

● Pot was put on the coal pot and four cups of water was added.

● The soaked green peas and kidney beans was added into the boiled water and was

parboiled for 30minutes.

● The water was changed and it was cooked again with clean water for one hour.

● After its done the pepper, crayfish, palm oil, salt and other seasonings was added and was

stirred together and left for 30mins to be done.

THIRD MENU

BEANS PEANUT

RECIPE

Two cups of Beans powder

Raw groundnut 300g

One tablespoon of sugar

Eggs three medium size

Groundnut oil 250ml

PROCEDURE

● Egg was beat in a bowl and sugar was added and mixed together.

● Raw Groundnut was put in a bowl and the mixed egg was added little by little.

● Beans flour was added into the mixture and was rolled together to form beans peanuts.
 ● The process was continued for the other beans powder too and the bean peanut was

formed and was ready to fry.

● And deep fry until a golden brown color was gotten

FOURTH MENU

BEANS PUFFPUFF

RECIPE

Beans powder 2cups

Wheat flour 2cups

Yeast 1teaspn

Sugar 1/4cup

Nutmeg 1/8teaspn

Milk 2sachet
Groundnut oil 500ml

PROCEDURE

● Two cups of beans flour and plain flour was added to a bowl.

● One teaspoon of yeast was added with ¼ cup of sugar.

● 1/8 teaspoon of nutmeg was added.

● Two sachet of milk was added.

● Warm water was added little by little and was mixed thoroughly until it gets smooth.

● The barter was left to rise for 45 minutes.

● After 45mins the barter was deep fry until it turns golden brown.
 CONCLUSION

Legumes play an important role in many diets all over the world and are especially important in

developing/third world countries in Africa, Latin America and Asia. Legumes have been labelled

the ‘poor man's meat’ and this statement seems to hold some truth as observed in the

consumption distribution in different regions, with an inverse relation between legume

consumption and income being observed. Emerging research is however changing the label of

legumes to “health food”, encouraging their inclusion in the diets of even affluent people.

Legumes have been used in the production of various commercial products such as textured

vegetable protein (TVP), tofu, soy sauce, soy paste and curry. Some by-products of legumes

include dietary fibre, single cell proteins, citric acid and enzymes.
 RECOMMENDATION

Legumes serves as another important source of protein which is needed most for human

consumption and metabolism. It is also a good source of mono cropping in agriculture as a plant

that aides water irrigation and prevents erosion. Legumes is protein in nature as a plant that

provide amino acids that is most needed by the body and also aides in the repair and growth of

worn out tissues in the body system. Formulating new food recipe using legumes is making a

new food product for people that are allergic to some legumes product.

REFERENCE

Ndie, E.C., Nnamani, C.V. and Oselebe, H.O. (2010). Some physicochemical characteristics of

defatted flour derived from African walnut (Tetracarpidium conophorum): an under utilized

legume. Pak. J.Nutri. 9(9): 909-911.

Shiriki, D., Igyor, M. A., & Gernah, D. I. (2014). Effect of Moringa oleifera leaf powder

supplementation on the micronutrient and toxicant contents of maize, soybean, peanut

complementary food formulations. International Journal of Food Processing Technology, 1, 7–

12. doi:10.15379/2408-9826.2014.01.02.2.

Yusufu, P.A., Egbunu, F.A., Egwujeh, S.I.D., Opega, G.L. and Adikwu, M.O. (2013). Evaluation

of Complemtnary food prepared from sorghum, African yam bean (Sphenostytis stenocarpa) and

mango mesocarp flour blends. Pak. J. Nutri.12(2): 205-208.