Kellogg Company

Kellanova

George Cherian

Alfred Asterjadhi

Simone Merlin

Gwendolyn Denise Barriac

Monjur Hossen

John David Pinkston

Alina Ruxandra Tenea

Yan Zhou

Bin Tian

Abhishek Pramod Patil

Jialing Li Chen

Guido Robert Frederiks

Naveen Kumar Kakani

Donald E Barnes

Muhammad Asif

James Cho

Gang Ding

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.

Processed leguminous materials

The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.

High protein flakes derived from protein pellets

Food product

Growing community of inventors

Battle Creek, MI, United States of America

George Cherian