Preparation of bean curds from protein fractions of six legumes

Chickpeas, lentils, smooth peas, mung beans, and faba beans were milled int o flours and fractionated to protein and starch fractions. Compositions of the seeds, cotyledons, and flours were compared for-each legume and the wei ght and protein recovery of each fraction analyzed. Bean curds were prepare d from the protein fractions through heat denaturation of protein milk, fol lowed by coagulation with calcium sulfate or magnesium sulfate. The effect of chickpea protein concentration and coagulant dosage on the texture of be an curds was evaluated using a texture analyzer. Textural analysis indicate d that curd prepared at 2.3-3.0% protein concentration and 1.5% CaSO4 dosag e had better yield and better texture than curds prepared under other condi tions. Bean curds prepared from chickpeas and faba beans exhibited the seco nd highest springiness and cohesiveness after those from soybeans. Curds of mung beans and smooth peas, on the other hand, had the highest yields and the highest moisture contents. The protein yield of the first and second so luble extracts used for curd preparation accounted for similar to 90% of th e total protein of the seeds.