Kellogg Company

Kellanova

Alina Ruxandra Tenea

John David Pinkston

George Cherian

Monjur Hossen

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

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Kalamazoo, MI, United States of America

Alina Ruxandra Tenea