Legumes contain more protein than other sources of plant origin, they also have a high content of dietary fiber and carbohydrates. Some bioactive compounds from legumes can have a beneficial effect on health, whereas others can cause a decrease in nutrient absorption, mineral availability and protein digestibility or can have a negative effect on sensory properties and are considered antinutrients. Within the thesis, we determined the content of proteins, fats and dry matter in cooked beans, soybeans and white lupines. Soy had the highest protein content and beans the lowest. We used cooked soybeans and beans, plant oils, onion powder and spices to prepare spreads and sensory evaluated them. In the optimization phase, we found that white lupin was not suitable for preparation of spreads, as bitter compounds were not sufficiently removed by soaking and cooking. Bean spreads were rated better than soybean when the same spice was used. When reviewing the spreads on the market, we found that chickpea spreads predominated, followed by bean spreads, soy spreads and one lupine spread.
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