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Advisor(s)
Abstract(s)
The growing interest in environmentally friendly and protein-rich food choices has prompted the food industry to explore alternative protein sources. Lentils have garnered attention due to their versatile culinary applications and the range of health benefits associated with their nutritional composition. Furthermore, lentils offer an environmentally sustainable solution as they require fewer resources than animal protein sources. In this study, a new muffin recipe was developed, using high-polyphenol green lentil flour as a partial substitute for oatmeal flour. The main goal was to compare the lentil-based muffin's nutritional attributes with a muffin made exclusively from oatmeal flour, and to evaluate their environmental impact, using Life Cycle Assessment (LCA). Research on incorporating lentil flour into muffins, particularly considering its environmental impact is limited, highlighting the importance of this study. Regarding the results, compared with the oatmeal muffin, the lentil-based muffin exhibited improved nutritional properties, including a reduction in fat, an increase in protein, and fibre, and the presence of beneficial omega-3 fatty acids. The LCA revealed that the lentil-based muffin had a lower environmental impact across various categories than the oatmeal muffin. Overall, incorporating lentil flour into muffin recipes not only results in a gluten-free product but also enhances its overall nutritional profile and offers a sustainable alternative for environmentally conscious consumers. The study contributes to the expanding field of sustainable and nutritious food alternatives, providing valuable insights for both consumers and the food industry.
Description
Keywords
Gluten-free Health claims Legumes Life cycle assessment Snack