A PhD student and a graduate from Charles Sturt University have used the germination process of yellow peas to create a yellow pea flour and, subsequently, a pasta.
The Weekly Times reports that PhD student Neeta Karve (pictured, left) and Dr Saira Hussain entered the pulse pasta in the Australian Institute of Food Science and Technology student product development competition, where it was named a finalist.
“The germination process of the yellow peas makes the end-product more nutritious and the protein is more digestible,” Karve told the Weekly Times.
“Yellow peas are a great source of protein and I want to try and use the pulses we have here in Australia.
“I would like to see pulses become a staple product like rice.”
She added that she would like to further develop the concept after she finishes her studies next year.