| abstract |
Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160°F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein. |