As the vegetarian diet becomes more and more popular, people want to learn more about the properties of legumes. Legumes are obtained from plants with seed pods that separate from two sides when ripe. The legume family mainly includes beans, chickpeas, broad beans, lentils and peanuts.

Legumes are considered a potential meat substitute, especially for vegetarians, due to their high protein content. At the same time, legumes have many other important properties, including high fiber and nutrient content, a long storage life, and culinary versatility.

The technological evaluations carried out in laboratory conditions to determine the quality of legumes are as follows: dry weight (g), wet weight (g), water absorption capacity (g/grain), water absorption index (percent), dry volume (ml), wet volume (ml). ), swelling capacity (ml/grain), swelling index (percent), protein ratio (percent), cooking time (min) and sieve analysis (mm).

In addition, the following observations are made: number of flowering days (days), physiological death (days), plant height (cm), first pod height (cm), number of branches per plant (number), number of pods per plant (number), number of pods per pod (pieces). ), disease status, plant growth pattern (upright, semi-upright or horizontal), 100-grain weight (g), grain moisture at harvest (percent) and grain yield (kg/da).

Legume packages undergo several tests to allow the affixing of the QLabel quality label. QLabel tag for consumers, product is a testament to its quality.

Based on years of experience and knowledge, our organization provides testing, analysis, measurement and evaluation services as well as numerous certification services. In these studies, it takes its strength from its experienced staff and advanced technological opportunities and is based on the legal regulations in force and the standards developed by domestic and foreign organizations. QLabel also offers quality label services for legumes within the scope of food products to requesting persons and organizations.