Work

How to train grass pea small-scale food processors on Asian style fermentations? (Deliverable 6.4)

Year: 2024

Type: article

Abstract: Food trends are pushing processors to diversify their range of tasty and healthy plant-based products using minimal processing methods. Fermentation offers a solution to this challenge. However, small-scale processors, working with minor cereals and underutilised legumes often lack the experience to implement these mild processing techniques on their own. A collaborative effort involving small-scale processors from Portugal’s traditional grass pea production region, along with food technologists and plant researchers, led to a hands-on workshop on grass pea Miso production. The workshop provided both theoretical and practical training, equipping small-scale local processors with the skills to produce Eastern fermented foods from grass pea like Miso. This opened opportunities to start using grass pea Miso as a clean-label ingredient, helping to diversify traditional Western food products.Briefly, and during the workshop, a grass pea paste obtained from properly washed, soaked and cooked grass peas was mixed with rice koji and sea salt (10:9:1 mass ratio). The mixture was packed tightly into salt-coated glass jars, leaving a 1.5 cm head-space, and the top was covered with salt. The containers were closed and incubated at room temperature, for at least for three months. The miso was then ready to be added to recipes to make other food products.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.13998568

Authors: Vaz Patto, Maria Carlota, Prista, Catarina

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: green

Funder: European Commission

Award: Co-constructing interactive short and mid-tier food chains to value agrobiodiversity in healthy plant-based food