The aim of the research to explore the composition and characteristics of the macromolecules (carbohydrates, proteins, peptides, lipids and dietary fiber) of some cultivars of legumes flours for possible use as food ingredients and /or as substitutes to animal-source proteins. In the beginning, the research will focus on four bean cultivars (Hopehely, Diana, Janka, and Nyiregyhàzi tarka) that are cultivated in Hungary but are not used in new developed products despite being consumed as whole seeds in local cuisines. Proteins of these species will be extracted and theri technofuncionality will be tested in different model systems (emulsions, baked goods).
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