12 January 2019 Chickpea Tempeh


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12 January 2019 Chickpea Tempeh
Posted on January 12, 2019 by Durgan
http://durgan.org/2019/12 January 2019 Chickpea Tempeh/HTML/ 12 January 2019 Chickpea Tempeh
One liter of Chickpea also called gabanzo beans were made into fermented tempeh. The chickpeas were washed,boiled for 45 minutes,cooled with water,rubbed together to remove the skins which were floated off about 5 times (the mycelium cannot permeate the skins in some cases if left on), the skinned beans were then pressure cooked for about a hour, cooled then starter added, it requires little starter. The treated beans were placed in ziplock bags for fermenting. The beans need air so holes were punched in the bags using an oven meat fork. Fermentation was about 24 hours a bit longer does no harm. The mycelium starter does its magic and the end product is a rich easily digestible protein.
 
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The chickpea is a different plant as far as I know. Interesting article. First I was aware of it.
 
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Becky

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Go steady with that one mate o_O

"The consumption of large quantities of Lathyrus grain containing high concentrations of the glutamate analogue neurotoxin... causes paralysis, characterized by lack of strength in or inability to move the lower limbs, and may involve pyramidal tracts producing signs of upper motor neuron damage. The toxin may also cause aortic aneurysm"

Eek! :oops:
 

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